Simple Rib Roast

My roast is rare, but no Saxon pillage. The outside slices can serve the meat eaters who like it better done. The technique and timings are simple. First, the meat is roasted for three-quarters of an hour at 500°F, then for approximately 3 minutes per pound at moderate heat, and finally, the roast is hit with high heat for another 15 minutes. Plan on 1 hour and 12 minutes for a small roast and 2 hours and 15 minutes for a large one.

If the consensus of friends is for the meat to be