- 15 minutes
- 75 minutes
- 6 servings
- In a bowl, combine the butter, pepper, salt, brown sugar, paprika, and red pepper flakes (it should reach the consistency of a paste). Thoroughly rub the paste all over the rib roast.
- In a large roasting pan, start cooking the beef (fat-side up) in a large roasting pan in a 475-degree oven for 15 minutes. Then reduce the heat to 325 degrees and continue to cook for approximately another hour or until the meat thermometer reaches 140 degrees for medium (cook more or less to achieve rare or well-done). It’s approximately 15 minutes per pound—keep an eye on your meat thermometer to achieve your desired goal. (Don’t try to cook this without a meat thermometer—you really can’t determine the correct level of doneness without one.)
- After removing from the oven, rest the beef for 15 minutes before carving. The temperature in the meat will climb about another 10 degrees as it rests.
- Slice into ½-inch-thick slices, serve, and enjoy