Standing Rib Roast

Place roast, fat side up, on a rack in a shallow baking pan. Insert a meat thermometer into thickest portion of meat without touching bone. Roast, uncovered, in a 325? oven until meat thermometer registers degree of doneness preferred, as follows: 26-32 minutes per pound = 135? (rare) 34-38 minutes per pound = 155? (medium) 40-42 minutes per pound = 170? (well) Remove from oven and transfer roast to a carving board or platter. Cover roast with a tent of foil and let stand for 10-20 minutes before carving. Meanwhile, skim and discard fat from pan drippings; pour broth into pan and place over medium-high heat. Cook, stirring and scraping browned particles free form pan, until sauce is reduced to 1/2 to 1/3 cup. Season to taste with salt and pepper and pour into a small serving dish. Slice meat and spoon a small amount of sauce over each slice.