Place roast rib-side down in roasting pan, add 1/2 cup of water. Score and season the roast to your taste. Cover pan tightly with foil. Take the probe of an electronic thermometer and push it into center of the roast - center from ends and edges and center depth of thickness. Push right through aluminum foil.

Lower the rack in the oven so that the roast may be positioned in the oven with probe can be projecting from top of roast without engaging the broiling element at the top.

Set the internal temperature high limit of the thermometer to 118°F. Figure about 1/2 hour per lb. of roast; a 10 lb. roast will take about 5 hours. Walk away and imbibe until the buzzer goes off.

When roast reaches an internal temperature of 118°F, remove roast from oven, leaving foil and probe intact; set on counter.

It will continue to cook by itself. Allow it to raise to 128°F, for 45 minutes or so - great time to set the table, do the potatoes, squash, etc. Imbibe some more until buzzer goes off at 128°F. Meanwhile, raise oven temperature to 500°F.

Once roast reaches 128°F, remove foil and probe. Place in 500°F oven for 15 minutes to crisp and brown.

Remove roast from pan and allow to stand for 5 minutes while preparing gravy from the drippings.

Carving: Remove rib-rack, set aside. Turn back over, fat side up and slice into 1/2 to 3/4-inch slices; serve.

Roast should be perfectly pink throughout except for ends, which are for the well-done requests.

Enjoy! Save the rib section for warm-up in foil, carve between ribs and serve as a separate meal. Heat in oven 20 minutes.

Feel free to imbibe throughout the entire roasting process! Enjoy!

Submitted by: Pops Fassett