-
1
In a small saucepan, melt the butter over low heat.
-
2
Skim off and discard the milky foam on top.
-
3
Carefully pour the clarified butter into a large iron skillet, avoiding any milky solids at the bottom of the pan.
-
4
Dry the rib roasts thoroughly on paper towels and season both sides with the coarse salt and lots of cracked black pepper.
-
5
Heat the clarified butter in a 12-inch skillet over high heat.
-
6
Add the roasts without crowding the skillet and saute on one side for three minutes, until well browned.
-
7
Turn and saute on the second side for three minutes.
-
8
Reduce the heat to moderately low and continue cooking for 10 minutes.
-
9
Turn the roasts and cook for another 10 minutes for rare or 14 minutes for medium.
-
10
The roasts are done when there is slight resistance to the touch.
-
11
Transfer the roasts to a carving board and let sit for two to three minutes before cutting.
-
12
Cut the roasts crosswise into thin slices and place in a decorative pattern on each of six warm individual serving plates.
-
13
Garnish with sprigs of fresh watercress and serve at once.
