Remove the beef rib roast from the refrigerator 1 to 2 hours before cooking
Pat the roast dry with paper towels
Preheat the oven to 450°F
Season the roast generously with salt and black pepper
Place the roast bone-side down in a roasting pan or on a rack in a roasting pan
Insert a meat thermometer into the thickest part of the roast, avoiding bone
Roast at 450°F for 15 minutes
Reduce the oven temperature to 325°F
Continue roasting until the internal temperature reaches your desired doneness
Remove the roast at 120°F to 125°F for rare
Remove the roast at 130°F to 135°F for medium-rare
Remove the roast at 140°F to 145°F for medium
Rest the roast loosely covered with foil for 20 to 30 minutes
Carve against the grain and serve