The time table for roasting by this method is approximately 15 minutes per rib, or 5 minutes per pound of trimmed, ready to cook meat. For example, a 3 rib roast, weighing 8 to 9 pounds, will roast for 40 to 45 minutes.
Bring the roast to room temperature. Preheat the oven to 500 degrees. Place the roast in a shallow roasting pan. Sprinkle with a little flour and rub the flour lightly into the fat; this will help seal in the juices. Season generously with salt and coarsely cracked black pepper. To protect your oven from spattering fat, place a tent of aluminum foil loosely over the top of the meat. Roast according to the above timetable, following to the minute. Use a timer.
When the cooking time ends, turn off the oven, but do not open the door. Allow the roast to remain in the oven for at least 1 hour, or until the oven is lukewarm, about 2 hours.
The roast will be beautifully rare inside and retain a crunchy outside and an internal heat suitable for serving for as long as 4 hours.