For a rib roast make sure the backbone or vertebrae are cut out so you will have no trouble later slicing the meat, but leave the ribs standing in the meat. Also, there should be a half inch of fat on the outside to protect it from drying out in the oven.
Preheat the oven to 450° F. and put the roast in an open roasting pan with the fat side down; season with pepper and a little garlic. Sear and brown the roast for twenty minutes and then reduce the heat to 325°, allowing it to cook for fifteen to twenty minutes per pound of meat. As it heats through, the meat gets firmer to the touch. Do not test it by pricking with a fork, as this lets the juice out. Avoid overcooking a tender piece of meat, for this will toughen it and dry it out. Be sure to reduce the heat as soon as the meat is brown or it will shrink and burn. Some persons make the mistake of carving a roast as soon as they take it out of the oven. Instead, let it rest for about fifteen minutes. If it is carved while too hot, the slices will curl and lose their juice.
Preheat the oven to 450° F. and put the roast in an open roasting pan with the fat side down; season with pepper and a little garlic. Sear and brown the roast for twenty minutes and then reduce the heat to 325°, allowing it to cook for fifteen to twenty minutes per pound of meat. As it heats through, the meat gets firmer to the touch. Do not test it by pricking with a fork, as this lets the juice out. Avoid overcooking a tender piece of meat, for this will toughen it and dry it out. Be sure to reduce the heat as soon as the meat is brown or it will shrink and burn. Some persons make the mistake of carving a roast as soon as they take it out of the oven. Instead, let it rest for about fifteen minutes. If it is carved while too hot, the slices will curl and lose their juice.
