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1
Carefully remove the rib bones from the roast.
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2
The rib bones will act as your baking rack and be great leftovers.
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3
Season the entire roast with your favorite herbs and spices, including the removed rib rack.
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4
Do this at least 2 days ahead of cooking.
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5
Place roast back on top of the rib rack and secure with baking twine.
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6
Wrap the entire thing thoroughly in plastic wrap or a good plastic bag and refrigerate for at least two days.
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7
On the day of cooking, remove the roast from the refrigerator and allow it to come up to nearly room temperature.
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8
This will take 2 to 3 hours.
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9
Preheat oven to 200.
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10
Place roast in pan and put in oven.
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11
Bake at 200 for 2 hours.
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12
Reduce heat to 180 and continue to cook the roast until the internal temperature reaches no more than 130.
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13
This will probably take an additional 3 1/2 to 4 hours.
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14
When internal temperature reaches 125 to 130, remove the roast from the oven, loosely tent with aluminum foil and allow to rest for 45 to 60 minutes.
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15
Preheat oven to 450.
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16
12 to 15 minutes prior to serving, place the roast back into the 450 degree oven and roast for about 10 to 12 minutes.
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17
This will brown and begin to crust the outside.
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18
Remove roast from oven.
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19
Slice and serve immediately.
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20
Note : the above directions will provide you with a roast that is medium rare throughout.
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21
If you want it cooked further, adjust the cooking time to achieve desired taste.
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22
Note 2: be prepared as this cooking process will take about 8 to 9 hours from the time you take the uncooked roast out of the refrigerator on the day of cooking to serving time.
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23
You will not be disappointed.
