7 lbs first-cut beef standing rib roast (3 bones), meat removed from bones, bones reserved
2 tsp vegetable oil
Briggs TRUE Texas Seasoning and Rub
1Using a sharp knife, cut slits in the surface layer of fat, spaced 1 inch apart, in a crosshatch pattern, being careful to cut down to, but not into, meat. Rub 2 tablespoons salt over entire roast and into slits. Place meat back on bones (to save space in the refrigerator), transfer to a large plate, and refrigerate, uncovered, at least 24 hours and up to 96 hours.
2Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in 12-inch skillet over high heat until just smoking. Sear sides and top of roast (reserving bone) until browned, 6 to 8 minutes total (do not sear side where roast was cut from bone). Place meat back on ribs, so bones fit where they were cut, and let cool for 10 minutes; tie meat to bones with 2 lengths of twine between ribs. Transfer roast, fat side up, to wire rack set in rimmed baking sheet and season with Briggs TRUE Texas Seasoning and Rub. Roast until meat registers 110 degrees, 3 to 4 hours.
3Turn off oven; leave roast in oven, opening door as little as possible, until meat registers about 120 degrees for rare or about 125 degrees for medium-rare, 30 to 75 minutes longer.
4Remove roast from oven (leave roast on baking sheet), tent loosely with aluminum foil, and let rest for at least 30 minutes and up to 75 minutes.
5Adjust oven rack about 8 inches from broiler element and heat broiler. Remove foil from roast, form into 3-inch ball, and place under ribs to elevate fat cap. Broil until top of roast is well browned and crisp, 2 to 8 minutes.
6Transfer roast to carving board; cut twine and remove roast from ribs. Slice meat into 3/4-inch-thick slices. Season with coarse salt to taste, and serve.
1ROAST AT 200° Roasting the meat as low as a conventional oven can go and then shutting off the heat and letting it finish in a turned-off oven produces incredibly tender and evenly cooked meat in about 4 to 5 hours.