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<blockquote data-quote="tomthebaker" data-source="post: 1329990" data-attributes="member: 1054">Well, it&#039;s a bit long, but here goes:Buy the whole darn &quot;109&quot; rib with the fat cap ON and the rib bones attached.&nbsp; Nothing else will do, IMO, and it will probably be a special order from Reasors or Petty&#039;s or Crescent Market, or your butcher.Allow to come to room temperature, AT LEAST 4 hours.Cut the strings or netting and season under the fat cap heavily with Kosher Salt and black pepper.&nbsp; No secret spices.&nbsp; Season the bottom and ends the same way.&nbsp; Replace the fat cap, re-tie, and season the top of the fat, too.Roast at 425 deg for 30 minutes, then turn down to 325 for 2 hours, then begin to check it with an &quot;instant-read&quot; thermometer until it is 120 deg internally.&nbsp; 115 if you want it to &quot;Moo.&quot;Then, AND THIS IS REALLY IMPORTANT!! - Let it rest, 30 minutes at least before carving.For the Jus, drain just the fat from the pan, and carmelize the drippings over a burner, with some onion and garlic.&nbsp; deglaze the pan with red wine when the drippings are dark brown. [if the pan drippings are already caramelized when the roast comes out, skip that part.]&nbsp; Reduce the wine by 1/2.Add beef stock (or some kind of stock)&nbsp; Season with salt, pepper, bay leaf, thyme.&nbsp; Simmer a bit, strain and skim the fat.EAT.</blockquote>

[QUOTE="tomthebaker, post: 1329990, member: 1054"] Well, it's a bit long, but here goes: Buy the whole darn "109" rib with the fat cap ON and the rib bones attached. Nothing else will do, IMO, and it will probably be a special order from Reasors or Petty's or Crescent Market, or your butcher. Allow to come to room temperature, AT LEAST 4 hours. Cut the strings or netting and season under the fat cap heavily with Kosher Salt and black pepper. No secret spices. Season the bottom and ends the same way. Replace the fat cap, re-tie, and season the top of the fat, too. Roast at 425 deg for 30 minutes, then turn down to 325 for 2 hours, then begin to check it with an "instant-read" thermometer until it is 120 deg internally. 115 if you want it to "Moo." Then, AND THIS IS REALLY IMPORTANT!! - Let it rest, 30 minutes at least before carving. For the Jus, drain just the fat from the pan, and carmelize the drippings over a burner, with some onion and garlic. deglaze the pan with red wine when the drippings are dark brown. [if the pan drippings are already caramelized when the roast comes out, skip that part.] Reduce the wine by 1/2. Add beef stock (or some kind of stock) Season with salt, pepper, bay leaf, thyme. Simmer a bit, strain and skim the fat. EAT. [/QUOTE]

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