Classic Prime Ribs of Beef, recipe from the Time-Life Cooking Series, Cooking of the British Isles. Nutrition note: Since the calculation includes bones, I've calculated the values for 8 ounces of meat only, not including the bone. Actual caloric values will vary depending individual portion.
For best results, take out rib and let stand at room temperature for at least an hour. Rub roast generously with kosher salt and pepper. Place in a large roasting pan, fat side up. Roast beef undisturbed, in the middle of the oven, for 20 minutes.
Reduce heat to 350 degrees F. and continue to roast, without basting, for about 1 hour to an hour and a half, or until beef is cooked to your taste. A meat thermometer with register 115 degrees F. when the beef is rare. 120-125 for medium rare and 125-130 for medium. An 8 pound roast will take approximately and additional hour and a half, increase the time by 15 minutes per pound if your roast is larger.
Remove roast from the oven, (it will continue to cook and the temperature will rise up to 10 degrees, once it's out of the oven) and tent it with foil.
Allowing the roast to rest before carving, undisturbed for 20-30 minutes, will allow the juices to redistribute throughout the meat.
Note: Nutritional information contains total weight of serving INCLUDING the bone. A truer calculation will be MINUS the bone.