Recipe Instructions:
1 Standing rib roast, 3 or 4 bones
1 tablespoon kosher salt
1 tablespoon coarse ground black pepper
2 tablespoons vegetable or canola oil
Directions
Remove the roast from the refrigerator 2 hours prior to cooking to allow it to come up to room temperature. The center may still be in the 40° range.
Set an oven rack in the lower 1/3 of the oven and preheat the oven to 300°. Pat the roast dry with paper towels. Cut a 1" cross-hatch just into the fat cap. Generously sprinkle all sides of the roast with salt and pepper, patting it in.
In a large skillet over medium high heat, heat the oil until it is shimmering. Brown the roast for 2 to 3 minutes on each side. Place the browned roast bone-side down on a rack in a baking pan and place it in the oven.
After about an hour and a half, turn the oven temperature down to 250°. Continue roasting for a total time of about 35-45 minutes per pound, depending on weight and desired doneness. Internal temperature should be about 122° for rare, 132° for medium rare, and 142° for medium.
Remove the roast from the oven and cover it loosely with heavy duty foil to rest for 20-30 minutes. If you need to keep it warm for another half hour to an hour, lower the oven temperature to 150-175° and place the covered roast in there.
Place the roast on a cutting board, ribs pointing upward. Using a long, thin-bladed carving knife, remove the ribs from the roast. (PS: You can cut these apart and re-heat them on the grill with a little barbeque sauce tomorrow!) Lay the roast on its side, slice off the servings and get ready for the compliments.
