Pre-heat oven to 550 F. Remove the roast from the refrigerator at least 2 hours before placing in the oven. Cover the rib roast with olive oil. Season the roast with a seasoning salt and black pepper, or use Cavender's Greek Seasoning. Place the roast, bone side down, fat side up in a pan. Place the roast in the oven and reduce the heat immediately to 350 F. and cook 18-20 minutes per pound for medium rare. For a more traditional roast, pre-heat oven to 350 F. and roast the rib roast 30 minutes per pound for medium to medium rare doneness.
For RARE, the roast must reach an internal temperature of 140 F. Roasting time will be around 24-26 minutes per pound. For MEDIUM, roast to 160 F., 28-32 minutes per pound. For WELL DONE, roast to 170 F., 35-40 minutes per pound.
