Garlic-Stuffed Standing Rib Roast

Toss garlic in a bowl with 1/2 teaspoon each salt and pepper.

Cut 1/2-inch-deep slits every 2 inches on the meaty sides of the roast. Insert a sliver of seasoned garlic into each slit. Let stand at room temperature for 1 hour.

Preheat oven to 450 degrees F.

Season the meat all over with the remaining 2 teaspoons each salt and pepper.

Place a large roasting pan over two burners on medium-high heat. Add oil and heat until shimmering. Add the roast, fat-side down. Cook until dark brown and crusted on all sides, 2 to 5 minutes per side. Finish with the roast meat-side up and rib-side down.

Transfer the pan to the oven and roast for 15 minutes. Reduce the heat to 350 degrees and continue roasting for 1 1/2 to 2 1/2 hours, depending on weight (estimate 12 to 16 minutes per pound). The roast is done when an instant-read thermometer inserted deep into a fleshy part registers 125 degrees F for medium-rare, 135 degrees for medium. (If you are planning to follow the variation for Garlic-Stuffed Standing Rib Roast with Savory Breadcrumbs, below, and prefer your meat medium-rare, remove the roast from the oven when the instant-read thermometer registers 115 degrees . The meat will be rare when it comes out of the oven, but after you slice it and finish it under the broiler, it will be cooked to medium-rare.)

Remove the roast to a carving board; cover loosely with foil. Let it rest for at least 15 minutes and up to 30 minutes.

To carve, stand the roast on end, holding it by the ribs. Using a large chef's knife, cut along the contour of the bones to separate the meat from the bones in one piece. Trim any excess fat and slice the meat into 1/4-inch-thick slices. Serve immediately.