Rib Roast
Rub this seasoning into the roast the night before or 2-4 hrs ahead: 4 1/2 teaspoons salt 3 teaspoons pepper (plus grind some more pepper on top after rubbing) 2 1/2 teaspoons garlic 4 tablespoons olive oil
  1. Get cut from "ribeye end" or "large end" (fattier, tastier) not from the smaller "chuck end" (less flavor)
  2. Ask butcher "can you cut the bone and tie it please?"
  3. Allow to get to room temperature for 2 hours before cooking or the center will not cook properly
  4. Place roast on drip-tray, it will release lots of fat
  5. Pre-heat oven to 500° F
  6. Cook roast for 20-25 minutes @ 500 °F this will brown the skin and seal-in the juices then lower the oven to 325 °F or 350 °F
  7. Cook the roast for 1 to 1 1/2 hours and check temperature (9.5 lbs took 2:50 hours) about 18 minutes per pound for med-well. Remove roast from oven, cover with foil and let it rest 20 minutes.
  8. 145 °F = med-well
  9. 140 °F = med
Yield: Depends on the roast you buy. A 3-bone roast will feed 4-6 people.
Notes: Rule of thumb is 1 bone per 2 people, smallest recommended for roast is 3 bone. (3 bones is about 8 lbs, 4 bones is about 9.5 lbs)