• 1 (7- to 8-pound) standing rib roast
  
• 1 tablespoon season salt
  
• 1 1/2 teaspoons freshly ground black pepper

Directions

Preheat oven to 500° F. Place the oven rack on the second-lowest position.

Place the roast in a pan large enough to hold it comfortably, bones side down, and generously coat the top with salt and pepper. You may make shallow slits and place sliced garlic in them for more flavor. Roast the meat for 45 minutes. Reduce temperature to 325° F. and roast for another 30 minutes. Increase the temperature to 450° F. and roast for another 15 to 30 minutes, or until the internal temperature of the meat is 125° F. DO NOT OVER COOK. The meat will cook more as it sits.

Remove roast from the oven and transfer to a cutting board. Cover tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with sauce.