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Roast Ribs of Beef

Procure from a reliable butcher a three-rib piece of fine, tender, mature rib of beef--near the short-loin part. Saw off the spine, also the bones of the three ribs, to one inch from the meat. Season with a tablespoon salt, equally divided all over, tie it together and place it lengthwise in a roasting pan. Pour one and a half tablespoons cold water into the pan to prevent burning; place a few small bits of butter well distributed on top of the beef. Set it in a rather moderate oven and let roast for one hour and ten minutes, taking care to baste frequently with its own gravy and to turn it once in a while. Remove it from the oven, untie, dress on a very hot dish, skim the fat from the gravy, pour two tablespoons broth into the gravy, heat up a little, strain the gravy into a saucebowl and send to the table. (Keep all parings from the beef for soup stock, etc.)