Place meat, fat side up, in a 15-1/2x10-1/2x2-inch roasting pan. Insert a meat thermometer without touching bone. Roast in a 325 degree F oven until the thermometer registers 140 degrees F for medium rare (2 to 2-3/4 hours), 155 degrees F for medium (2-1/4 to 3-1/4 hours). Cover meat with foil. Let stand 15 minutes and carve. (The meat's temperature will rise 5 degrees during standing.)
Meanwhile, prepare Oven-Browned Potatoes, Yorkshire Pudding, or Beef au Jus. Makes 12 to 16 servings. (Nutrition facts per serving of meat only.)
Peel and quarter potatoes. Cook in boiling salted water for 10 minutes; drain. About 30 to 40 minutes before roast is done (the roast temperature should be about 100 degrees F), add 1/2 cup water to pan. Arrange potatoes about roast, turning to coat.
Nutrition facts per serving: 218 calories, 10 g total fat (4 g sat. fat)
After removing meat from the oven, increase oven temperature to 450 degrees F. Measure pan drippings. If necessary, add enough cooking oil to drippings to equal 1/4 cup; return to pan. In a bowl combine eggs and milk. Add flour and salt. Beat with an electric mixer or rotary beater until smooth. Stir into drippings in roasting pan. Bake for 20 to 25 minutes or until puffy and golden. Cut into squares. Serve at once with roast.