5 lb. standing rib roast
Fresh cloves of garlic, cut into slivers
freshly ground black pepper
salt
dried thyme

Preheat oven to 500F. Place the standing rib roast into a foil-lined
roasting pan (easier for roasting pan cleanup). Trim some of the fat
cap from the top of the roast, (You may want to render it to mix with
seed for feeding birds.) Cut small slits on top of the roast and stud
it well with slivers of garlic. Pat it well with salt, pepper and dried
thyme. Place it rib side down in the roasting pan and place it in the
oven. Turn the oven down to 375F. Cook the roast for 1 hour.

After 1 hour turn the oven off. Don't bother it. Let it sit
undisturbed for 2 hours. Then turn the oven back on, 375F. Roast about
40 minutes for rare in the center, 45 for med-rare, graduating to 50 to
55 minutes for med-well.

This method has always turned out well for me. Plus you don't have to
fuss with it for hours (which I guess means I'm "lazy") so I can do
other things I enjoy doing. I can also do some prep on the fresh
brussels sprouts and the other sides I plan to cook.

Jill