Instructions: Rub the roast with crushed garlic, Kosher salt and sprinkle with pepper.

Place the beef, fat side up and ribs down, in a large shallow roasting pan. (It is unnecessary to use a rack, because the ribs of the roast form a natural rack.) Roast the beef undisturbed in the middle of the oven for 20 minutes.

Reduce the heat to 325 and continue to roast, without basting, until the beef is cooked to your taste. A meat thermometer will register 120 degrees for rare, 135 for medium rare, 145 for medium and 155 for medium well.

You can estimate approximately 12 minutes per pound for rare beef, 15 minutes per pound for medium and 20 minutes per pound for well done.

Transfer the beef to a heated platter and let it rest for at least 15 minutes for easier carving.

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