Make sure your rib roast is fully defrosted before cooking. Plan to allow 1 day in the refrigerator for every 5 pounds (approximate). This may differ depending on the fridge settings, so be sure to keep an eye on it so it's ready when you need it. Otherwise you can try an alternative option to defrosting sooner, like putting in a large zip lock bag and submerging in cold water. You would do so for 30 minutes, drain and restart. Keep doing this until the meat is fully defrosted.
When ready, place into a roasting pan on a rack. Slit open a few lines on the top of the meat and stuff with chopped garlic. You can use any kind of meat rub for the outside seasoning, or just concoct your own with salt, pepper, coriander, etc. Be creative!
Cook for 25 minutes @ 450 degrees. Reduce the oven temperature to 350 and cook for an additional 15 - 20 minutes. You'll want to check with a meat thermometer to ensure the internal temp reaches 135 - 140 degrees.
Remove and let cool for 15 minutes before serving.
I like to serve with asparagus and potatoes, but pick what you like!
Eat & Enjoy!
Jenny
