Preheat oven to 375.
And so the preparation has begun. I mixed up equal parts salt, garlic powder and black pepper. I rubbed it onto a 4 pound rib roast. It is resting now and will go into the oven in about 45 minutes.
It roasts for an hour at 375. Then I will turn the oven off and it will stay in the oven for 3 full hours. Do NOT open the oven from the start until the roast has finished cooking.
After the 3 hour rest time, I will crank the oven back up to 375 for approximately 30-45 more minutes depending on how rare/well done you want the roast.
Make sure you take the roast out at least 5-10 degrees cooler than your desired cooking temperature (if you are using a meat thermometer). You will be amazed at how much the roast cooks after removing from the oven.
I have a basic thermometer that I got years ago. Works fine.
I recommend erring on the side of caution and taking the roast out early if you do not have a thermometer. It would be a crime to overlook a lovely piece of meat such as this!!!
