Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: mix oil, onions and garlic together and let sit for one hour. also let rib roast stand at room temperature for one hour. after sitting for one hour, rub roast well with oil, onion and garlic mix. again let stand for one hour. preheat oven to 325°f. sprinkle roast all over with seasoning salt, then place roast fat side up in roasting pan. insert a meat thermometer into center of the roast without touching the bone. roast until thermometer reads 140°f for rare (about 2 to 2 3/4 hours); 155°f for medium rare (2 1/4 to 3 1/4 hours). tent roast with foil for 15 minutes. temperature will rise about 5 degrees while tented. slice to desired thickness and serve.

Target recipe: remove roast from refrigerator and let stay at room temperature for 1 hour. preheat oven to 375. sprinkle roast all over with garlic salt and pepper and place in pan bone side down. place in oven for 1 hour. do not open oven. turn off oven and let roast sit for at least 4 hours or up to 8 hours. do not open oven for any reason. one hour before serving turn oven back on (to 375) for 45 minutes. remove roast and let sit for 15 minutes before serving. i know this sounds strange, but no matter what the size of the roast it will be perfectly medium rare with a crunchy crust. if you want it more well done, just increase final cooking time. great for busy days and eliminates panic when guests are late. no more overcooked dinner.