"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 (6 lb.) first cut rib roast, well trimmed 4 t. Italian seasoning 2 t. seasoned salt 3/4 t. ground black pepper
Preheat over to 350º. Place meat on rack in shallow roasting pan. Combine next 3 ingredients and press evenly into surface of meat. Roast, uncovered, at 350º for 20 minutes per pound or until internal temperature reaches 145º for medium rare or 160º for medium.
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