Heat oven to 325°F. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer so bulb reaches center of thickest part of meat, but does not rest in fat or on bone.
Bake at 325°F. for 2 to 4 hours or until meat thermometer registers desired temperature of 140°F. for rare, 160°F. for medium or 170°F. for well done.
For ease in carving, let roast stand covered 10 to 15 minutes. To carve this tender roast, slice from outside toward rib bone and then cut along bone to remove slice of meat. If desired, season to taste with salt and pepper.