Adapted from Cook's Illustrated
7 pound standing beef rib roast (3 bones), ribs removed from the roast.
2 tablespoons kosher salt
Freshly ground black pepper
Required: an accurate meat thermometer
One to 3 days before serving, cut slits into fat on top of roast in a crosshatch pattern. Rub kosher salt all over roast, and refrigerate uncovered.
On serving day, preheat oven to 200º. Sear roast in a roaster in a small amount of vegetable oil, about 2 minutes on each side. Place rack into roaster, and set beef on rack. Place in oven and insert meat thermometer into center of roast. Cook for 3-4 hours till meat thermometer registers 110º. Turn oven off and let rest for about 30 minutes without opening oven door. Remove when internal temperature reaches 120º for rare or 125º for medium rare.
Remove from oven and tent with foil for at least 30 minutes (I waited for internal temperature to reach 125º). Turn on broiler and broil about 8 inches from element for about 6 minutes or till top is brown and crispy.
Place roast on carving board and cut meat into 3/4 inch slices. Season with kosher salt if necessary.