Prime freaking Rib

[Major Nikon]

10. You need a good meat thermometer

First I make a cut down the bones, basically as if you are going to cut the bones off except I only go half way. Into this space I put a couple sprigs of rosemary and one clove of garlic for every two bones. Do not go overboard with the garlic. Trust me on this. One clove is all you need. Next I tie up the roast tightly with butchers twine, coat with oil, and season liberally with salt and pepper. I use a roasting rack. Put into a 500 degree oven for about 20-30 minutes until you get a nicely browned crust. Turn the oven down to 325. Insert a remote meat thermometer into the center. The target temperature is no more than 140 for medium rare. However if you take the roast out at 140 the temp will continue to rise due to residual heat. For a small roast take it out of the oven 5 degrees prior to the target. For a large one 10 degrees.

This is as fancy as I ever get with a rib roast. The results are incredible every time.