SLOW COOKED STANDING RIB ROAST

Steps:

• Take the rib roast out of the refrigerator and let it sit on the counter for a couple hours to raise the roast temperature to near room temperature. Make several slits in the fat of the roast to accomodate garlic gloves. Insert cloves. To help cook the roast evenly, we'll need to tie the roast. Using kitchen twine, tie the roast parallel to the rib bones at least at each end. Tie between each pair of ribs. Heat the roasting pan or a separate pan on the stove until hot with a little oil. Place the roast on the pan and sear for three minutes on each side. Remove from heat and season heavily with salt and pepper. Place on the grill of your roasting pan or on a wire rack. Now stick the probe of your thermometer into the roast so that the probe is approximately in the middle of the roast (and not touching a bone). Position the pan on an oven rack in the lowest position of your preheated 200°F oven. Yes, 200°F. The low heat will evenly cook the roast so that most of the roast will be at the desired temperature. Cooking at a higher temperature will finish the roast faster, but you will probably result in well-done on the outside of the roast that gradually results in a medium-rare interior (if you are trying to cook a medium-rare roast). Roasting at 200°F will result in almost all the meat ending at medium-rare. Set your thermometer for 130°F for a medium-rare roast (125°F for rare; 145°F for medium; any higher and it's overdone - you might as well be serving a cheaper piece of beef). When the roast is done (about 45 minutes per pound), remove from the oven, set the roast aside, and let it sit to redistribute juices for at least twenty minutes. This is a good time to make a jus from the drippings of the roast. Serve with horse radish sauce.