1 3-, 4-, or 5-bone standing rib roast (6-12 pounds), external cap of fat and meat removed and fat trimmed to about 1/2-inch
kosher salt and freshly ground pepper
Let the roast stand at room temperature for approximately 2 hours.
Preheat the oven to 450 degrees and adjust the rack to the lower third of the oven.
using paper towels, pat the roast dry of excess moisture and season liberally on all sides with salt and pepper. Place the meat, fat-side up, in a shallow roasting pan (no roasting rack is necessary) and roast for 15 minutes.
Reduce the heat to 350 degrees and roast for 20 to 23 minutes per pound or until a meat thermometer inserted into the middle of the meat registers 125 degrees for medium rare.
Rest the meat on a carving board for 15 to 20 minutes, during, which the temperature will rise up to 140 degrees.
To carve, place the roast fat-side up on a carving board and stabilize with a meat fork. Using a large carving knife, slice vertically into the roast close to the bones to separate the ribs from the meat. Cut between the ribs to separate them and set them aside for bone lovers. You will now have a boneless roast that can be cut to any desired thickness.
A 3-rib roast will serve about 8; a 4- or 5-rib roast will serve 10 to 15.
