Take the roast from the refrigerator at least a half-hour before cooking it. Wipe it with a damp cloth and cut off the edges and surplus fat. Season roast with salt and pepper. It may be rubbed with a cut clove of garlic. It may be dredged with flour. Place it, fat side up, in a pan in an oven preheated to 350˚. Cook it 30 to 35 minutes to the pound. Thicken the drippings with flour.
A rib roast may be boned, stuffed, rolled, and cooked by this method. Cooked prunes and apricots are sometimes used for the dressing.
Anne indicated she added a bay leaf and cloves.