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Rib roast (approximately 6 lbs)
Fresh minced garlic
Cracked black pepper
Rub roast heavy with garlic and pepper. Heat oven to 325 F. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer so the bulb reaches the center (be sure the thermometer tip is not up against the bone or the fat). Roast uncovered until thermometer reaches 160 F (medium doneness) or about 34-38 minutes/pound for approximately 3 hours. For ease in carving, allow to rest 15 minutes prior to carving.
For a special change of cooking, place your rib roast on your rotisserie, and allow approximately 30-40 minutes per pound. Do not place directly on the high hot setting of your grill to avoid over-cooking.
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