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["Remove the roast from the refrigerator 2 hours prior to cooking to allow it to come up to room temperature. The center may still be in the 40u00b0 range.", "Set an oven rack in the lower 1/3 of the oven and preheat the oven to 300u00b0. Pat the roast dry with paper towels. Cut a 1"" cross-hatch just into the fat cap. Generously sprinkle all sides of the roast with salt and pepper, patting it in.", "In a large skillet over medium high heat, heat the oil until it is shimmering. Brown the roast for 2 to 3 minutes on each side. Place the browned roast bone-side down on a rack in a baking pan and place it in the oven.", "After about an hour and a half, turn the oven temperature down to 250u00b0. Continue roasting for a total time of about 35-45 minutes per pound, depending on weight and desired doneness. Internal temperature should be about 122u00b0 for rare, 132u00b0 for medium rare, and 142u00b0 for medium.", "Remove the roast from the oven and cover it loosely with heavy duty foil to rest for 20-30 minutes. If you need to keep it warm for another half hour to an hour, lower the oven temperature to 150-175u00b0 and place the covered roast in there.", "Place the roast on a cutting board, ribs pointing upward. Using a long, thin-bladed carving knife, remove the ribs from the roast. (PS: You can cut these apart and re-heat them on the grill with a little barbeque sauce tomorrow!) Lay the roast on its side, slice off the servings and get ready for the compliments."]
