1 (6-pound) prime or top choice standing rib roast
1 T. salt
1 t. pepper
1 c. water
Moisten the roast with water so the seasoning will stick. Sprinkle with the salt and pepper. Place in roasting pan. Add the water. Tent the roast loosely with foil.
Bake in a preheated 275° F. oven for 4½ hours. To be sure the meat is cooked to your liking, use a meat thermometer. Remove the foil 35 minutes before serving to ensure even browning.
When serving only the eye of the roast, save the rest for barbecued ribs, or to use for a rich stock.
Source: Country Goodness Cookbook