8 - 10 hours
1 10-12 lb bone-in Carman Ranch prime rib roast (or boneless, tied rib roast)
3 tablespoons New Seasons Market Trapani Sea Salt
3 tablespoons freshly ground black pepper
6 cloves garlic, finely chopped
Pat the roast completely dry with paper towels and season all over with the salt and pepper before rubbing with the finely chopped garlic. Place on a large plate or a baking sheet and refrigerate, uncovered, overnight.
Remove the seasoned roast from the refrigerator 1-2 hours before roasting, allowing it to come to room temperature. Meanwhile, place a rack in the bottom third of the oven and heat to 200°F. Place the roast fat side up (so it rests on the bones) on a rack set in a roasting pan. Place in the preheated oven and roast until a thermometer reads 118°F, about 5 to 6 hours (or approx. 30 minutes per pound).
When the internal temperature reaches 118°F, remove the pan from the oven onto a wire rack and cover it loosely with foil. Keep in a warm place for at least 30 minutes or up to one hour. Meanwhile, increase the oven temperature to 450°F, leaving the rack in the lower third of the oven.
When the roast has rested 30 minutes or more, remove the foil, shape the foil into a ball, and place it under the bones to ensure the entire fatty top of the roast is exposed to the heat.
Roast until the fat forms a dark brown crust uniformly over the entire top surface of the roast, about 10 minutes. Remove from the oven to a cutting board, slice and serve immediately.