This recipe is from an old cookbook my mother brought to me from Aspen, a long time ago, before Aspen was only for the rich and famous! It was designed so you could put your meat in the oven and leave it there all day while you went skiing.
1 standing rib roast
Salt and pepper
This method will give you a lusciously browned on the outside and rare on the inside roast, regardless of size. Allow meat to stand at room temperature for at least 1 hour. If frozen, thaw completely and bring to room temperature. Preheat oven to 375. In the morning* rub roast with salt and pepper. Place on rack in pan, rib side down, fatty side up. Roast at 375 for 1 hour. Turn off oven, leave roast in oven but do not open door. (I actually use masking tape to tape it shut and put a sign on the door.) Thirty to 40 minutes before serving, turn oven on again to 375 and reheat the roast 30 to 40 minutes. Do not remove roast or open oven from time roast is put in until ready to serve. (*Roast the meat in the morning and reheat as directed in last step. For a more well-done roast, increase reheating time 15-30 minutes.) Enjoy!