Season the roast liberally with coarse sea salt and freshly cracked black pepper and garlic powder several hours in advance (or overnight).

Keep refrigerated until one hour before use, then leave at room temp.

Preheat oven to 300-325.

Place the roast fat-side-up on a rack in a shallow sided pan.

Cook at 300-325°F until the internal temp is
Doneness	Internal Temp	+/- Minutes/Lb
Very Rare	120	15
Medium Rare	130	20
Meddium Well	150	25
Well Done	160	30
The firmness of the meat may also be used to judge doneness press gently on the roast; the firmer, the more well done.
Allow roast to sit at room temperature for 20 minutes before carving (Internal temp will rise +10°F)

Prepare pan gravy from the meat drippings which have accumulated in the bottom of the pan.

Use a long, thin slicing knife. Serve Au Jus.

Crispy Crust -sear the roast in a preheated 450°F oven for 20-25 minutes.

Seasoned - Make small criss-cross cuts in the fat and push half cloves of garlic through the incisions (lean salt pork or pancetta strips for added seasoning).

Very large/Very Rare - the oven may be turned off and cracked open when the internal temperature reaches 120°F. Cover the roast with foil, checking frequently until it reaches the temperature desired.

Picking a Roast - Beef has thirteen ribs, and usually seven of those are contained in the "rib" cut. The chuck contains the first five ribs, while the thirteenth rib is usually left on the short rib at the packing plant. The primal rib cut normally contains the sixth through the twelfth rib. Those ribs closest in proximity to the short loin are the most tender.

When purchasing a standing rib roast, ask your butcher for the smaller end of the rib portion. The ribs should be trimmed so that they are no more than 7-8 inches in length. The back strap, chine bone and feather bones should be removed. This makes for easier carving at the table. Allow for 2 portions per rib. A four rib roast should provide an adequate serving for eight people. Avoid using anything less than a 3 rib portion as a roast unless you prefer a well done roast. Smaller cuts are best used as steaks.