Sprinkle roast with pepper; place rib side down in a small roasting pan. Combine onion and garlic; spread over all sides of roast. Combine beef bouillon granules with water; stir until dissolved to form a broth. Add ketchup to broth; spoon 3/4 cup over roast. Set the remaining broth mixture aside.

Bake, uncovered, at 325* for 2 hours or until meat reaches desired doneness ( for med- rare, a thermometer should read 145; medium, 160; well- done 170)

Baste with the pan drippings every 20 minutes, adding reserved broth mixture as needed. Let stand for 10 minutes before slicing. Stir any remaining broth mixture into pan drippings; heat through and serve with roast.