1 two-rib to four-rib roast of beef (4 1/2 to 12 lb) with short ribs removed
Flour
Salt and freshly ground black pepper

Remove the roast from the refrigerator 2 1/2 hours to 4 hours before cooking. Preheat oven to 500°F. Place the roast in an open shallow roasting pan, fat side up. Sprinkle with a little flour and rub the flour into the fat lightly. Season with salt and pepper. Put the roast in the preheated oven and roast 15 minutes per rib, or approximately five minutes cooking time per pound of trimmed, ready-to-cook roast. When the cooking time is finished, turn off the oven. Do not open the door at any time. Allow the roast to remain in the oven until oven is lukewarm, or about two hours. Roast will have a crunchy brown outside and an internal heat that will be suitable for serving as long as four hours. Beef will be pink in the middle.

Yield: Two servings per rib. To reheat, put meat in a 325°F oven for 10 to 15 minutes.