One 7 to 8 pound standing rib roast
2 tablespoons sea salt
2 tablespoons black pepper
2 tablespoons oregano
2 teaspoons garlic powder

Remove standing rib roast from packaging and let stand at room temperature for 30 minutes.

With a sharp knife, cut slits crosswise, about 1/4″ deep throughout the roast.

In a small bowl, mix seasonings together and liberally rub the roast.

Preheat oven to 450°F.

Place roast in roasting pan and cook for 20 minutes to brown the outside. Turn heat to 325°F and cook 12 minutes per pound. Medium rare registers 120°F.

Let stand for 10 minutes. Slice and serve.

Submitted by: Cleanfreshcuisine