1 standing (bone-in) rib roast
Salt, pepper, Santa Maria (house type) seasoning
Good meat thermometer
1. Remove roast from refrigerator 3 hours before cooking.
Sprinkle salt, pepper, and seasoning all over and let it sit.
Roast should be brought close to room temperature before cooking.
2. Preheat oven to 500°.
Place roast, fat side UP (ribs down) in a baking pan.
Insert meat thermometer into thickest part of the roast,
making sure it does not touch bone.
3. Brown roast in 500° degree oven for 15 minutes.
Reduce heat to 325°.
Roast 12 to 14 minutes per pound until thermometer reads 120° for rare.
Temperature will continue to rise after removing roast from oven,
so do not overcook.
Allow roast to rest 30 minutes before carving.
(adapted from simplyrecipes.com)
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