Prepare classic roast ribs ...

Preparation

1. Remove the ribs from the refrigerator and into the pan. No need, the rib bone frame form a natural frame and rib keeps the pan. Give Rub entire surface of cold roast with butter and kosher salt and black pepper.
2. Let rib at room temperature for 2 hours. Preheat oven to 450 degrees F. When the oven is hot, add the meat and 20 minutes to brown the outside of the roast. After 20 minutes, the oven to 325 degrees F. and fry until the desired internal temperature is reached (see table below). For medium rare, it will take about 15 minutes per pound.

1. Transfer to a large bowl and let the rest ribs lightly with foil for 30 minutes covered before serving. Meat cut off too early causing a significant loss of juices.

Make the sauce "au jus"

While the rib is resting, pour all but 2 tablespoons of fat take out of the pan and on the stove over medium heat. Flour and cook, stirring, for 5 minutes to form a roux. Pour the beef broth and whisk in the roux, scraping all the caramelized meat juices from the bottom of the pan.

Consult thickened at high heat and cook the sauce for 10 minutes until reduced and slightly (no sauce, so do not expect a heavy, thick sauce). Ask spice, strain and serve with the ribs.

Internal temperature guide

Here, the internal temperatures are to go, depending on how you like the fact rib. Remember, these are the temperatures, the meat, not to remove the final temperature. The roast will continue to cook after it is removed.

Rare: eliminate 110 degrees F.

(Temp end 120)

Medium Rare: eliminate 120 degrees F. (final temperature of 130)

Media: eliminate 130 degrees F. (final temperature of 140)