1. Purchase a 5-6 pound beef, boneless, rib roast form your supermarket or butcher. Trim some of the membrane fat from roast.  (I like to also trim the small strip of meat on the small side that is surrounded by fat.) Let set covered at room temperature for 3-4 hours.

2. Mix 2 tablespoons of onion salt, 2 tablespoons of garlic salt, 1 tablespoons of of course black pepper, and 1/4 teaspoons red cayenne pepper.

3. Pat the salt mixture on all sides side of the roast.

4. Pre-heat oven as high as it will go. Usually 500 degrees but not broil.

5. Place the roast on a small rack in a roasting pan or Dutch oven fat side up. Stick a meat thermometer it in the middle of the roast. (I use a thermometer with a remote probe that allows the readout to be outside the oven.)

6. Cook the roast in the oven for 5-6 minutes per pound
and then shut the oven off.   DO NOT OPEN OVEN DOOR FOR TWO HOURS UNDER PENALTY OF DEATH.

7. After two hours, check the temperature. If the meat temperature is below 140°F  turn on the oven to 375°F until the meat reaches 140°F.

8. Remove from oven and cover roast tightly with foil.  Let set for about 30 minutes.  Carve and serve.