Coat the roast liberally with a mixture of coarse sea salt (1 cup), freshly cracked black pepper (Teaspoon) and minced garlic (5-6 cloves).
The entire roast needs to be covered as the salt will pull moisture & form a seal to keep it moist.
Tightly cover with ClingWrap.
Refrigerate several hours in advance (or ideally overnight).
Keep refrigerated until one hour before use, then leave at room temp.
Preheat oven to 325.
Place the roast fat-side-up on a rack in a shallow sided pan.(After removing the ClingWrap, doh)
Cook at 300-325°F until the internal temp is
120°F= very rare (+/- 15 min/lb)
130°F= med rare: (+/- 20 min/lb)
150°F= med well: (+/- 25 min/lb)
160°F= very well: (+/- 30 min/lb)
Cooking times are approximate.
Doneness may also be judged by pressing on the roast; the firmer, the more well done.
Remove from pan, drape with foil, 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. And/or use in Yorkshire Pudding.
Carve using a long, thin slicing knife. Serve Au Jus.
Crispier Crust -sear the roast in a preheated 450°F oven for 20-25 minutes.
More 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.
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