-
Take meat out of refrigerator and let stand 1 1/2 -2 hours Meat must be at room temperature. Put oven rack on middle shelf.
-
Preheat oven to 425 degrees.
-
Wipe meat with paper towels to remove any moisture.
-
Combine pepper and garlic powder. Rub all over the meat. Do not use salt as salt tends to bring out the moisture of the beef.
-
Some oil should be brushed on the ends only. Reserve the rest of the oil. Aluminum foil can be put on the rib bones to keep them from burning.
-
Place in deep roasting pan. Put in oven.
-
Bake for 45 minutes. Lower oven temperature to 350 degrees.
-
Bake for a total of 2 1/2 hours. Basting every 15-20 minutes with pan juices. If needed brush sides with oil.
-
Check for desired internal temperature, using a meat thermometer. 125 degrees for medium rare, 145 for medium, 160 for well done. Roast will continue to cook while it is "resting"
-
Remove from oven and tent with aluminum foil. The roast should rest for about 15 minutes before carving.