2 Tbsp Kosher salt
1/2 Tbsp garlic powder
1/2 Tbsp fresh ground black pepper
1. Let roast set out until it’s room temperature (at least 1 hour)
2. Set oven to 375 degrees F
3. Rub seasoning on roast then place in roasting pan on rack with ribs down and fatty side up.
4. In preheated oven, cook for 1 hour. Turn off the oven but do not open the door. Leave the roast in the oven for 2 to 3 hours. She gives this time range because she has had roasts that have turned out perfect to slightly over done, so the important thing is to start checking the internal temperature of the roast after 2 hours. You don’t want the roast to get over 125 degrees F in the final cooking cycle because it will continue to rise about 10 degrees during the resting time.
5. About 40 minutes before you are ready to serve, turn the oven on to 375 degrees F and reheat it. It is important that you don’t open the oven door or remove the roast from the time you put it in until you are ready to serve it.
6. Remove roast and cover with foil. Let it rest for about 15 minutes before carving.
7. Cook your roast rare even someone likes well done. A chef once taught me that for those who want it done more, simply dip their piece in a pan of simmering au jus for about a minute and it will come out perfect.