1 (6-7 pound) rib roast
¼ cup sliced garlic cloves
Kosher salt
Freshly ground black pepper
Slicing along the bones, remove the meat from the bones. Flip the bones upside down and rest the roast, fat cap up, on the bones. Using butcher’s twine, tie the roast to the bones. Use a paring knife to make small slits in the meat and insert a peeled garlic clove in each slit. Season heavily with salt and pepper, rubbing it into the meat. Place the meat on a roasting rack in a roasting pan.
Preheat your oven to 300˚F. Cook for 3-4 hours or until the internal temperature is 120˚F. Once the internal temperature reaches 120˚F, remove the roast and allow it to sit for 30-40 minutes.
Once you are ready to serve, raise the oven temperature to 500˚F place the beef in the oven for 10 minutes;
Remove and serve!