Choose a standing rib roast with good marbling
Remove the roast from the refrigerator 1 to 2 hours before cooking
Pat the roast dry with paper towels
Trim excess fat if needed, leaving a fat cap
Tie the roast with butcher’s twine if it is not already tied
Season generously with salt and black pepper
Add garlic, rosemary, thyme, or other preferred seasonings if desired
Place the roast bone-side down in a roasting pan
Insert a meat thermometer into the thickest part, avoiding bone
Preheat the oven to the desired roasting temperature
Let the roast rest at room temperature before cooking
Prepare any vegetables or aromatics for the pan if using
Set the roast on a rack if you want better air circulation
Check that the oven is fully preheated before roasting
Rest the roast after cooking before slicing