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Rib Roast

1 (3-pound) rib roast, rinsed and patted dry
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 potatoes, peeled and quartered
1 pound carrot, peeled

1. Preheat oven to 350°F.
2. Sprinkle roast with salt and pepper. Place in a large roasting pan. Surround with peeled and quartered potatoes and peeled carrots.
3. Bake for 1 1/2 to 2 hours or until a meat thermometer inserted into the center reads 140°F (for medium-rare).
4. Remove from oven and let stand for 10 minutes; carve and serve warm.

Makes 6 servings.