| DIRECTIONS: |
| 1. |
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Adjust oven rack to low position and preheat oven to 200 degrees F. |
| 2 |
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Heat a large roasting pan over 2 burners set at medium-high heat. |
| 3 |
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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. |
| 4 |
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Remove roast from pan. |
| 5 |
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Set a wire rack in pan; set roast on rack. |
| 6 |
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Generously season meat with salt and pepper. |
| 7 |
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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 F) and let stand until ready to serve. |
| 8 |
|
Transfer roast to a cutting board, with rib bones perpendicular to board. |
| 9 |
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Using a carving fork to hold roast in place, cut along rib bones to sever meat from bones. |
| 10 |
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Set roast cut side down and carve meat across grain into 3/4 to 1-inch-thick slices. Serve immediately. |
Enjoy this great recipe of the week!