Choose a rib roast with good marbling
Thaw the roast completely if frozen
Remove the roast from the refrigerator 1 to 2 hours before cooking
Pat the roast dry with paper towels
Trim excess fat if needed
Season generously with salt and black pepper
Add garlic, rosemary, thyme, or other preferred seasonings
Place the roast fat side up on a rack in a roasting pan
Preheat the oven to the desired temperature
Insert a meat thermometer into the thickest part of the roast
Roast until the internal temperature reaches the desired doneness
Remove the roast from the oven
Tent loosely with foil
Let the roast rest before carving
Slice against the grain and serve