"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
let rib stand at room temperature at least 30 minutes per pound. Insert garlic pods into roast. Roll in mixture of kosher salt and pepper until coated. Bake uncovered at 500º five minutes per pound. Turn oven off. DO NOT OPEN OVEN DOOR! About thirty minutes before serving, turn oven to 300º and bake 25-35 minutes depending on how "done" you want it. Remember, you can always cook it longer, but you cannot undo what you overcook!
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