2, 4 or more "rib" roasts
freshly ground pepper
sea salt
flour
wine

Remove roast from refrigerator two to four hours prior to cooking. Rub salt and ground pepper all over roast. Cut star slits and insert pieces of garlic into the holes. Lightly rub flour over fatty part of meat. Roast should be near room temperature prior to placing bone side down on a shallow pan. (Using a rack is optional)

Preheat oven to 500°F.

Place roast in center of oven. Set timer for five minutes per pound, (ie a four pound roast would be 20 minutes). You might add a minute or two for heat loss in the oven when the door is opened momentarily.

At the end of the heating time, turn the oven "off". Do NOT open the oven door for two and one half hours.

This is the internal cooking time. You must have a good oven, if placing your hand outside/on the oven feels hot don't use this method. This method is best in large cooking ovens that are well insulated - not for small appliances. At the end of the 2 1/2 hours check the temperature using a thermometer which should read 130 - 140°F for medium. Internal temp of roast will continue to increase even after roast is removed from oven.

Oh, the wine! Got to have something to do for 2 1/2 hours.

Submitted by: Jack Somerville