4 1/2 - 5 lb. standing rib roast
Salt & pepper to taste

Early in the day, let roast stand at room temperature at least 1 hour before cooking. Preheat oven to 375 degrees. Rub meat with salt and pepper and place fat side up in a shallow pan. Roast for 1 hour, then turn off the oven. DO NOT OPEN THE OVEN DOOR AT ANYTIME UNTIL READY TO SERVE! (I usually place a piece of tape on the oven door to insure keeping it shut.)

Forty to 50 minutes before serving, reheat the oven to 375 degrees to bring roast to serving temperature by cooking it for 40 minutes. Roast will be brown and crisp on the outside and rare in the middle.