An ideal rib roast should be at least two ribs thick and four pounds in weight. The larger the cut of meat, the better it will roast. Estimate one-half pound beef for each serving.
Prepare two or three ribs of beef weighing five and one-half to eight pounds. Season the meat with salt and pepper and place it, fat side up, in a roasting pan without a rack. Do not add water. Insert a meat thermometer so that the bulb reaches the center of the cut and does not touch the bone. See the timetable (below) for temperatures. Or, if a thermometer is not used, use the timetable to estimate the time required for the meat to reach the desired degree of doneness.
Roast the meat, uncovered, in a preheated moderate oven (325°F.). Remove the meat from the oven when the desired degree of doneness is achieved. Place it on a warm platter in a warm place to rest while making the gravy and any other accompaniments.
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