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1.
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Set the roast in a large roasting pan, fat side up.
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Using a sharp knife, make 12 shallow slits in the fat and insert the bay leaves.
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Rub the vodka, salt and pepper all over the roast and let stand at room temperature for 2 hours.
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2.
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Preheat the oven to 425A degrees .
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Roast the meat in the lower third of the oven for 30 minutes.
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Reduce the oven temperature to 325A degrees and continue to roast for about 1 3/4 hours longer, or until an instant-read thermometer inserted in the thickest part registers 120A degrees for rare to medium-rare meat.
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Transfer the roast to a carving board, cover loosely with foil and let rest for 30 minutes.
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3.
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Set the roast on its side and run a long, sharp knife between the bones and the meat; remove the bones.
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Turn the roast right side up.
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Carve the roast into thick slices and transfer to plates.
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Pour any carving juices over the meat and serve at once.
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NOTES Although rib roast is carried at many butcher shops and supermarkets, you may have to order this cut in advance, so plan ahead.
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Because the meat is so simply prepared, buy the best beef you can, preferably USDA Prime.
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Lobelas Prime Meats in New York City is a great mail order source (lobels.com).
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Removing the bones after cooking as described in this recipe makes carving quite easy, but donat discard them.
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The meat nearest to the bone is tastiest, so pile the bones on a platter next to the carved meat for people to eat them like spareribs.
