1/4 c. Worcestershire sauce
1-1/2 tsp. garlic salt
1-1/2 tsp. seasoned salt
1-1/2 tsp. coarsely ground pepper
1 bone-in beef rib roast (5 to 6 pounds)

In a small bowl, combine the first four ingredients; rub over the roast. Place in a large resealable plastic bag; seal and refrigerate overnight, turning often.

Place roast fat side up in a large roasting pan; pour marinade over roast. Tent with foil.

Bake at 350°F for 1 hour. Uncover and bake 1-1/2 hours longer or until meat reaches desired doneness (for rare, meat thermometer should read 140°F; medium, 160°F, well-done 170°F). Let stand for 10-15 minutes before slicing.

Yield 8-10 servings.