I cook 2 - 3 rib roasts a month. It is my favorite meat. I buy mine at BJ's and I have had terrific success getting beautifully marbled roasts there.
I rub it with garlic, salt ane pepper and sear it off on the stove top on all sides. Then I cook it slowly @ 275 degrees until the center registers 125 degrees (I like it med rare), pull it out and let rest for 10-15 minutes and voila!
The reason for the low tem is to allow the roast to cook evenly. It comes out pink all the way from the outside to the center. I hate cooking them at high temps, end up with well done around the edge and a pink circle in the center.
Try this way, you will not be dissapointed.
I rub it with garlic, salt ane pepper and sear it off on the stove top on all sides. Then I cook it slowly @ 275 degrees until the center registers 125 degrees (I like it med rare), pull it out and let rest for 10-15 minutes and voila!
The reason for the low tem is to allow the roast to cook evenly. It comes out pink all the way from the outside to the center. I hate cooking them at high temps, end up with well done around the edge and a pink circle in the center.
Try this way, you will not be dissapointed.