Be sure to take the beef rib roast out of the refrigerator 45 minutes to 1 hour prior to cooking so that it comes to room temperature.

Preheat oven to 500°F

Brush the entire roast with vegetable oil

Liberally salt and pepper all sides of the meat. You'll want to add a little more seasoning than you might think. Don't worry it's not going to be too salty and that pepper will create a nice crust as it cooks. In the photo above you can see the salt crystals and pepper.

Place the roast, bone side down (if you're using a bone in roast) into a roasting pan lined with a roasting rack.

Insert the thermometer probe into the meat, down toward the center of the roast.

Place into the oven and attach the thermometer line to the thermometer gauge outside of the oven door. Set the thermometer to 125°F. That is the target temperature for this cut of beef.

The general rule is to round up your poundage. I had a 5.25 pound roast so I rounded up to 6. For each pound, you'll roast for 5 minutes per pound at 500°F. So for this particular roast, that is 30 minutes. Set your timer.

After the cooking time is up at the high cooking temperature, turn the oven temperature down to 200°F. Continue to roast until your thermometer gauge reaches the target of 125°F. This could take another hour and a half or so. Don't worry, your handy thermometer will let you know when it's ready.

When you reach the target internal cooking temperature, remove the roast from the oven. Don't remove the thermometer probe yet. Juices will escape. Allow the roast to rest for 20 minutes. Set a timer.

Now you're ready to carve and serve. I lifted my roast and used my fingers to pull away the bones. It comes away very easily. You now have a boneless roast for easy carving.

Slice in even sections and serve.