Ingredients:

1 standing beef rib roast (approximately 2.25 kg)
1 tablespoon sea salt
1/2 tablespoon freshly ground black pepper
1/2 tablespoon garlic powder

Instructions:

Preparation:

Remove the rib roast from the refrigerator and let it sit at room temperature for about 2 hours. This ensures even cooking.

Seasoning:

In a small bowl, combine the sea salt, freshly ground black pepper, and garlic powder to create a seasoning mix.
Rub the seasoning mixture evenly over the entire surface of the roast, ensuring all sides are well-coated.

Cooking:

Preheat your oven to 220°C (425°F).
Place the seasoned roast, fat side up, on a rack in a roasting pan.
Insert a meat thermometer into the thickest part of the roast, avoiding contact with bone or fat.
Roast in the preheated oven for 20 minutes to develop a flavorful crust.
After 20 minutes, reduce the oven temperature to 160°C (325°F).
Continue roasting until the internal temperature reaches your desired level of doneness:
For medium-rare: 57°C (135°F)
For medium: 63°C (145°F)
As a general guideline, estimate about 15 minutes of cooking time per 450 grams (1 pound) of meat after the initial
high-temperature phase.

Resting:

Once the roast reaches the desired internal temperature, remove it from the oven.
Tent the roast loosely with aluminum foil and let it rest for 15-20 minutes. This allows the juices to redistribute,
resulting in a tender and juicy roast.

Serving:

After resting, carve the roast into slices of your preferred thickness.
Serve with your choice of accompaniments, such as horseradish sauce or au jus.

Additional Tips:

Quality of Meat: Opt for a well-marbled rib roast, preferably graded Prime or Choice, for optimal tenderness and flavor.
Thermometer Use: Using a reliable meat thermometer is crucial to achieving your desired level of doneness.
Resting Importance: Allowing the roast to rest after cooking ensures that the juices are reabsorbed into the meat fibers,
resulting in a moist and flavorful roast.