This is a wonderful busy-day but elegant meat fit for a king! I usually cook new potatoes and green beans as accompaniment, perhaps with sliced tomatoes or carrots.
The reason I call this "magic" is because you can start this roast in late morning or early afternoon, bake it for one hour at 375 degrees, leave meat in the oven but NEVER open the oven door. Then, some 40 minutes before serving, turn the oven back on to 375 degrees, again never opening the oven door. This is crucial!
You will need a 6-7-pound rib roast at room temperature; seasoned with salt, pepper, and onion or garlic powder. (We like a good layer of black pepper, even peppercorns, but for smaller children, go lightly with the pepper.) Place in greased roasting pan, rib side down. At the end of the second bake, mix 1 1/2 cups water and 1/4 cup flour for au jus (gravy). Couldn't be easier! (This is a 3-4 rib roast. For each additional rib, add ten minutes cooking time.)
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