Instructions: Adjust oven rack to low position and preheat oven to 200 degrees. Heat a large roasting pan over 2 burners set at medium-high heat. Place roast in hot pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, 6 to 8 minutes.

Remove roast from pan. Set a wire rack in pan; set roast on rack. Generously season meat with salt and pepper.

Place roast in oven and roast until a meat thermometer registers 130 degrees for medium-rare, about 3 1/2 hours. If roast is done sooner than you expect, simply turn oven as low as possible (preferably 150 to 170 degrees) and let stand until ready to serve.

Transfer roast to a cutting board, with rib bones perpendicular to board. Using a carving fork to hold roast in place, cut along rib bones to sever meat from bones. Set roast cut-side down and carve meat across grain into 3/4 to 1-inch-thick slices.

Serve immediately.

This recipe yields 6 to 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.