4 rib roast, first ribs if available
2 tsp. salt
1/4 tsp. pepper

Let the meat stand at room temperature several hours before cooking. Season with salt and pepper. Place fat side up, in a 325 degree oven and roast, uncovered with hot water in the pan, for 20 minutes, medium. Please don't cook it well done. There are always two outside pieces for "well-done" guests!

If you use a meat thermometer, put it in the middle of the roast, not touching a bone; 130 degrees for rare, 135 degrees for medium rare and 140 degrees for medium. Let the roast rest on a warm platter for a few minutes before carving. Serve with horseradish sauce if you wish. Serves 12.