-olive oil (not extra virgin, use basic olive oil)

-salt & pepper, we recommend Borsari seasoning

-your standing rib roast (recipe works for bones removed & tied or still attached)

For oven:

Allow roast to get close to room temperature. Preheat oven to 500°F.

Season roast by rubbing Olive Oil and using coarse Sea Salt and Pepper. Place roast in roasting pan with fat cap side up. Cook roast for 20 minutes at 500 °F.

Take roast out of oven, cover and let it rest as you allow oven to drop temperature to 300 °F. Continue to cook roast at 300 °F until it reaches desired internal temperature. Let your roast cook in oven until internal temp hits 120-125 °F for medium rare, 130-135 °F for closer to medium. Remove roast from oven, let roast stand covered for 15 mins before slicing. This will allow for juices to redistribute and let final temperature increase 5 degrees to your desired temp. Never slice a roast right after taking out of the oven.

*Please know that each oven is different. Always use a meat thermometer to check on internal temp of roast at different times without touching the bone. Convection ovens have shorter cooking times.

If using a smoker or grill instead of an oven, follow along with the video linked above to see a step-by-step process! You can also use the oven instructions listed here.