Recipe

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• 1 6 rib standing rib beef roast 6-8 lbs
• lawrey's garlic & herb seasonong
• olive oil spray

• 1 Preheat oven to 450°F.
• 2 Coat roast liberally with olive oil. Every square inch do not be stingy. (This helps sear and crisp up the outside of the roast.)
• 3 Sprinkle the ENTIRE ROAST with a layer of the Garlic and Herb seasoning (press it on).
• 4 Be Generous. Keep pressing the seasoning on until there's a visible LAYER of seasoning, then spray again with olive oil.
• 5 This will melt away a bit and soak in a bit and create a crusty outer layer to die for.
• 6 Coat every square inch of top, sides, bottom, bones, etc. Then, add a bit more pepper and salt for good measure.
• 7 Place roast, bone side down (the bones serve in place of a meat rack), in shallow roasting pan.
• 8 DO NOT COVER!!!!!!!
• 9 Roast 15 minutes at 450.
• 10 Reduce oven temperature to 325°F.
• 11 Roast 20 minutes per pound or until internal temperature is 120°F to 130°F for rare, 135°F to 145°F for medium.
• 12 When roast has reached desired temperature, transfer to cutting board; tent with foil.
• 13 Let stand in warm place 20 to 30 minutes to allow for easier carving. Temperature of roast will continue to rise about 10°F during standing time.