Rib roasts are made for roasting, but you have a choice of methods you can use. To achieve the doneness you want, use a meat thermometer and cook until the internal temperature is 5 to 10 degrees below the desired final temperature. (Instant-read thermometers are also handy for checking this.) For medium rare, the temperature is 145°F (63°C), for medium 160°F (71°C), and for well done 170°F (77°C). When done cooking, remove the roast and let it stand for 15 to 20 minutes before carving. The roast will continue cooking as it stands.

Seared Method

Preheat the oven to 425°F (220°C). Place the roast in a roasting pan, rib side down and fat side up, and insert a meat thermometer so that it does not touch the bone. Roast for 30 minutes, then turn the heat down to 325°F (170°C) and continue to cook until the meat reaches 5 to 10 degrees below the final desired temperature, about 13 to 25 minutes per pound, depending on the size of the roast.

Slow-Cooking Method

Preheat the oven to 300°F (150°C). Place the roast in a roasting pan, rib side down and fat side up, and insert a meat thermometer so that it does not touch the bone. Roast until the meat reaches 5 to 10 degrees below the desired internal temperature, 20 to 30 minutes per pound (445g), depending on the size of the roast.