rime or Certified Angus Beef Grade rib roast. 1-1 1/2 pounds per person, filleted and tied
4-6 garlic cloves chopped
2 cups of beef broth
Make sure your oven is clean. Preheat the oven to 500 degrees. Season the roast with kosher salt, black pepper, and garlic. Be very generous with the seasoning, this is what makes that awesome crust on the roast. Place the seasoned roast, bones down, on a wire rack in a roasting pan. The roast mustn’t be touching the pan. Cook the roast for 5 minutes per pound at 500 degrees. For example, a 6.75 pound roast will cook for 34 minutes. After the cook time, turn the oven off but DO NOT open the oven. This is the most important step. Allow the roast to rest in the oven for 2 1/2 hours. Again, DO NOT open the oven for this 2 1/2 hours. Remove the roast from the oven. Heat the broth over medium heat and add what ever juices and solids are in the pan to the broth. Simmer 10 minutes. Cut the butcher twine off the roast and remove the bone plate. Slice the roast to desired thickness and serve with the au jus and horseradish.