Purchase a bone in rib roast graded prime or choice. Do not purchase select, you will not like the results. Let roast stand on counter for about an hour before cooking.

Mix spices and rub all over roast. Preheat oven to 450. This is what I use, you can of course us any rub that you I wish. I personally think that when it comes to a really good cut of meat less is more.

Purchase an oven safe meat thermometer, it will become your friend. Insert it into the center of the roast. Put the roast into the oven for 15 minutes. After that turn the oven down to 350 and cook for 15 to 20 minutes per pound. Time is only a rough guide, internal temp of the roast is the key.

When the internal temp reaches what you want remove it from the oven, tent it with foil, and let it rest for 15 to 30 minutes, or as long as you can stand it. Very important: the temperature will continue to go up by 5 or 10 degrees while it rests. It will go from medium to well done just sitting there. Always pull the roast from the oven more rare than you want to eat it at. Few things are as disappointing as ruining an expensive piece of beef. I will cook a 5 or 6 lb roast to an internal temp of 125. After resting the end pieces are done enough for my wife and youngest son, the middle is medium to medium rare in the very center for me, my daughter, and 15yo son. My oldest son eats any of it non-descriminately, when he's home from LSU our kitchen goes into double time.

Like the rub you can use any type of sauce to enhance the flavor, but be careful that you don't cover it up. I personally like Lea and Perrins worcestershire sauce.

Sorry that I don't have a pic of the cooked roast. When it's done those things are not on my mind.