- 1 (4½- to 12- pound) 2- to 4- rib roast of beef short ribs removed Flour
- Salt and freshly ground pepper
- Remove the roast from the refrigerator 2½ to 4 hours before cooking.
- Preheat the oven to 500 degrees.
- Place the roast in an open shallow roasting pan, fat side up. Sprinkle with a little flour and rub the flour into the fat lightly. Season with