Have butcher cut ribs away from roast and tie back for easier carving.

START IN EARLY AM (6 OR 7).

Let rib roast stand for at least 2 hours until room temperature.

Season entire ROOM TEMPERATURE roast and between roast and ribs with heavy garlic, salt & pepper.

Place meat in iron skillet, fat side up.

Place in cold oven; turn on to 350° for one hour.

Turn off oven.

DO NOT PEEK OR OPEN OVEN AT ALL!

let sit all day until oven is cooled down completely this will take at least 5 hours

For rare meat, turn oven back on at 350° 1 hour before you want to serve for 20 minutes, leave in oven for remaining time.

Med Rare- 1 hour before serving turn on for 30 minutes (then turn off oven) leave in oven for 30 minutes. Well done- 1 hour before serving turn on for 40 minutes, leave in oven for 20 minutes

Gravy: Remove meat from skillet.

Put all gravy ingredients into skillet except cornstarch and water.

Scrape bottom of skillet to remove bits from pan.

When mushrooms are done, add cornstarch mixture 1/4 cup at a time and allow to thicken to desired consistency.