Pat dry a room temperature rib roast using paper towels or a clean cloth

pre-heat oven to 450 degrees

place a large wire roasting rack into large roasting pan

roughly chop all aromatics and toss into the bottom of the roaster, add fresh ground pepper to taste, drizzle with extra virgin olive oil

In a small mixing bowl, combine garlic, ¼ cup seal salt and 2 tablespoons olive oil. Combine to create a thick paste

Cover entire rib roast with garlic rub, massaging firmly

Place meat on roasting rack, loosely cover with aluminum foil

cook in 450 degree oven for 35 minutes, do not open the oven door but reduce heat to 400 degrees and continue cooking until internal meat thermometer reaches 140-145 degrees. About 3 hours

Remove tin foil 20 minutes before serving, test for doneness. If desired temperature is acceptable, remove roast from oven and loosely cover with previously used tin foil and then cover foil with a clean dish towel

allowing roast to stand for 30 minutes or up to 1 hour before serving,

The result, perfectly cooked, rare center roast and medium rare ends

My family prefers medium to medium well roasts, so I generally add 10 minutes to the cooking time after the meat thermometer reaches 145 degrees, producing a hot pink center (for me and my husband) and a juicy medium to medium well for the rest o the family. My dad takes the burnt ends!