Standing Rib Roast

Preheat oven to 300 degrees F.  Adjust oven rack to lower third of the oven
If you did not have the butcher season the roast, thoroughly dry it by patting it with paper towels.  To season it yourself, simply rub the surface of the meat with lots of coarse sea salt and freshly ground black pepper.  Allow the roast to come to room temperature.
Ribs should be down as a natural rack in the pan – roast until an instant-read thermometer placed in the thickest part of the meat (do not allow thermometer to touch the bone) reads 5 to 10 degrees F lower than desired finished internal temperature of your roast as shown below.
Finished internal temperatures: 125 degrees Rare; 135 degrees Medium Rare; 145 degrees Medium.
Remove roast from pan and oven.
Put empty roasting pan back into oven and re-preheat to 500 degrees F.  Place the roast in re-preheated roasting pan and sear for 3 to 4 minutes or until browned to your liking, but no more than 5 minutes.  Remove the roast from the oven and rest for 10-15 minutes.  Do NOT skip this step.  The internal temperature will slowly rise another 5 to 10 degrees F or so.
After “resting” the roast, slice to order, and enjoy.