- 1 (4-rib) standing rib roast
- Lawry's® Seasoned Salt
- 1 (5 pound) bag rock salt
- Sprinkle fatty cap of roast with Seasoned Salt. In heavy roasting pan, spread rock salt evenly over bottom; place wire roasting rack on top of salt. Place the roast on rack, fatty side up. Make sure no salt actually touches the beef. Insert meat thermometer in thickest part of meat, making sure it does not touch a bone. Roast in preheated 350 degrees F. oven until thermometer registers 130 degrees F. for rare, 140 degrees F. for medium, or approximately 20 to 25 minutes per pound.
- Remove from oven and let stand 20 minutes before carving. Using a sharp carving knife, slice meat across the grain for serving. Discard rock salt.