Let the roast rest at room temperature for 3 hours, this will prepare for even cooking and help you estimate the cooking time. Cut the ribs away from the roast and tie them back with cooking string. This isn't necessary but it does help make it easier to cut when it's ready. Next, place the roast in a shallow pan. Generously season the roast with your choice of seasonings. Some suggestions: Salt and Ground Pepper or Lipton's Onion Soup Mix. Whatever you prefer.
Start at a high heat of 450-500 degrees F for 15-20 minutes then turn the oven down to a lower temperature of 250 degrees F for the remainder of the cooking time. As long as you have a thermometer in the meat, you will not overcook it. Insert the thermometer from the side, it will be easier to find the center without hitting ribs.
Cook to desired temperature. Use the guide provided below to set your thermometer:
|Rare||115 degrees F|
|Medium Rare||120 degrees F|
|Medium||125 degrees F|
|Medium Well||130 degrees F|
Take the roast out of the oven when the desired temperature is reached. Cover with foil and allow to rest for 20 minutes before carving.