Standing Rib Roast

Directions

1. The night before combine the kosher salt and crushed black peppercorns in a bowl.
2. Coat the standing rib roast with vegetable oil.
3. Pat the salt mixture all over the standing rib roast. Place in a plastic bag and place in the refrigerator overnight.
4. Remove the roast from the refrigerator and allow to come to room temperature this should take 30 minutes. Place the roasting rack in the oven and preheat to 500 degrees.
5. Add the standing rib roast fat side up onto the rack and roast for 15 to 20 minutes.
6. Turn down the oven heat to 325 degrees and cover the roast with aluminum foil to prevent the meat from burning.
7. Roast until the meat reaches a temperature of 125 to 130 degrees which is medium rare. About 15 to 20 minutes per pound.
8. Remove and allow to sit for 15 to 20 minutes before slicing.