Bring roast to room temperature 1 hour before cooking. At noon, preheat oven to 375 degrees. Season roast with salt and pepper. Put uncovered roast in preheated oven. After one hour, turn off the oven and do not open oven door. (I put tape over the door handle with a big “Do Not Open” sign to remind everyone!) Approximately an hour before serving, turn the oven on again to 375 degrees. Remove the roast from the oven after 45 minutes and let it rest for 15 minutes before carving. This method seems to work for any size roast, but it’s ideal for 3 - 4 ribs. We usually make a 5 - 6 rib roast (love those leftovers!) and it’s pretty rare in the middle, but that’s ok for us as we have a few family members who love rare roast.

Blogged about here.