I've adopted this recipe for roasting beef from a cook book long ago. It is not difficult to follow & the result has always been good & worth the time & effort put into it. Please try it.

ROAST BEEF WITH YORKSHIRE PUDDING:

6-8 lb. standing-rib (prime rib) roast  

3 to 4 cloves garlic, cut into slivers                            

Herb Mix:


   ¼ tsp. dried basil                                

   ¼ tsp. dried thyme                 

   ½ tsp. chervil

Gravy:


   1 tbsp. vegetable oil                           

   salt and freshly ground pepper

   2 tbsp. finely chopped carrots            
   2 tbsp. finely chopped onions                        
   1 tbsp. shallot, finely chopped           
   1 tbsp. finely chopped celery
   1 bay leaf                                           
   1-2 cups hot beef stock
   2-3 tsp. cornstarch mixed with 2 tbsp. water

Yorkshire pudding (optional):


   ¾ cup all purpose flour                      
   freshly ground black pepper
   1 egg, lightly beaten                           
   4 tbsp. milk
   3 tbsp. water                                      
   beef dripping

If beef has been refrigerated, let it sit at room temperature for 1 hour before roasting.

Cut a very thin slice of beef from the roast and cut the slice into ½-inch pieces. Mix herb mix in a small bowl and roll the small pieces of meat in the spices.

Preheat oven to 450 degrees F.  With a sharp paring knife, make small incisions, at least ½-inch deep, all over the roast. Insert a sliver of garlic and the herbed beef in each incision. Make incisions between the ribs if a rib roast is being used. If the cut of meat  you are roasting does not contain any fat, rub the meat with oil. Season roast with pepper, but do not add salt yet as it will toughen the roast.

Add 1 tbsp. of oil into the roasting pan and place pan in hot oven for 3-4 minutes, or until oil is very hot. Sit the roast in the hot oil in roasting pan, fat side up, and return the pan to oven. Cook roast for 30 minutes to brown the meat.

Reduce temperature to 350 degrees. F. Take meat out and season all sides with salt generously. Return roast to oven.

Total roasting time, including the 30 minutes of browning at 450 degrees:

15-18 minutes per pound for rare. 19-20 minutes per pound for medium-rare and 24 minutes per pound for well done.

If a meat thermometer is to be used to check doneness, insert it into the center of the thickest part of the meat, away from bone, fat & gristle.

         125 degrees for rare to medium rare

            145 degrees for medium-rare

            160 degrees for medium

            170 degrees for well-done

At the end of cooking time, remove the roast from oven and transfer it to a carving board. Loosely cover roast with tin foil & let it stand for 20 minutes, to allow juices to settle and to complete the cooking process. Remove hot beef dripping from the roasting pan & reserve.

Place roasting pan over medium-high heat on the stove. Add carrots, onions, celery, shallot and whatever herbs left over from dredging the beef. Cook vegetables for 5 to 6 minutes. 

Add hot beef stock and scrape up all the brown bits clinging to the bottom and sides of roasting pan. Bring to the boil, reduce heat and simmer for 5 minutes. Add salt and pepper to taste. Add in cornstarch solution and cook until sauce is thickened Strain sauce and serve with carved meat.

To make Yorkshire pudding: While beef is cooking, sift flour into a bowl, and add pepper to taste. Make a well in the center of flour and drop in the egg. Use a wire whisk to combine egg with flour. Slowly beat in milk and water, whisking well to combine. Let batter stand until needed.  When beef is out of the oven, raise oven temperature to 425 degrees F.  Add 1 tsp. of the hot beef dripping into each of the 6 cups in a muffin pan and place muffin pan in oven to heat dripping until sizzling. Stir batter and pour into muffin cups. Bake for 10-15 minutes, or until puffed and golden, while preparing the beef for carving.  Serve immediately.