Standing rib roast bone in

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Very important secret revealed here:  for the most tender meat, freeze your roast solid for at least 3 days, then thaw and bring close to room temperature before cooking.  The freezing process swells cells and helps to 'destroy' cell walls, leaving the tissue more tender. 


1 standing rib roast ('Prime rib'), 3 bones
2   Tbsp. kosher flake salt 
3   Tbsp. black peppercorns, coarsely crushed with a mallot or heavy pan in a baggie
1    Tbsp.  granulated garlic  
OR
4    Tbsp. McCormick Montreal Steak seasoning
large piece of butcher paper or foil

Preheat oven to 325.  Mix spices and spread evenly on center of paper/foil.  Roll roast in seasoning to coat the outside top and bottom, but not the flat ends.  Bend paper upward to distribute seasoning, including some to the bottom of the roast.  Place in shallow roaster or cookie sheet and roast for 2-2 1/2 hours until internal temperature reaches 160.  Use a meat thermometer.  Remove and tent losely with foil, and rest for 10 minutes before serving.  Carve between the bones and serve with au jus and Fred's horseradish.