Take the roast out of the fridge at least 1 hour before you plan to cook it to allow it to come to room temperature. This is a critical step – if you skip it you’ll end up with meat that’s not evenly cooked all the way through.

Preheat the oven to 450 degrees

Pat down the roast with paper towel to remove excess moisture

Mix the Sea salt and pepper in a small bowl- and rub into the roast. I normally do this about 30 minutes before it goes into the oven.

Insert Meat Thermometer Probe into the center of the roast. Set the alarm temperature to the finished temp you desire for doneness. I recommend 125 for Medium Rare, 130 for medium and 140 for Medium well. The Roast needs to rest before serving and the temperature will rise, so you need to take it out of the oven before the target temperature.

 Pop the roast in the pan, and cook at 450, and set the timer for 15 minutes.

Once the timer goes off, reduce the temperature to 325 Degrees. DO NOT OPEN THE OVEN WHATSOEVER UNTIL THE TEMPERATURE PROBE RINGS.

Let the roast rest for minimum 15 minutes, optimally 20. I loosely wrap the roast in foil, enough so any steam can escape, but controls how quickly it cools down.

Cut the strings, slice off the rib bones (small side of bones sticking up, follow the curve of the bones.

Slice it up, serve it up.