(3-rib) Premium Choice Certified Angus Beef® standing rib roast (7 to 8 pounds), chine bone removed
kosher salt or favorite salt seasoning
black pepper, freshly ground
Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
Preheat the oven to 500˚ F (see note).
Place the oven rack on the second lowest position.
Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper.
Roast the meat for 45 minutes (this heat sears the meat).
Without removing the meat from the oven, reduce the oven temperature to 325˚ F and roast for another 30 minutes. (This allows the meat to start to come up to internal temp without burning the outside.)
Finally, increase the temperature to 450˚ F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125˚ F. (This finishes the browning process while the internal temp comes up.) Be sure the thermometer is exactly in the center of the roast. The total cooking time will be between 1 1/2 and 1 3/4 hours.
Remove the roast from the oven and transfer it to a cutting board.
Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes.
Save the fat for Yorkshire pudding.
Be sure your oven is very clean before setting it at 500˚ F.
The only way to make sure you have a properly cooked roast is by checking the internal temperature with a meat thermometer. If you don’t have one, get one. The internal temperature will take most of the time to get to 100˚. Once that happens, the temperature will spike quickly. Make sure you remain in the area once you break the 100˚ mark, or you risk over-cooking the roast.