Rib Roast – Boneless, (48oz, 1pp)

Conventional Oven: Let thawed roast come to room temperature (about one hour). Preheat oven to 350 degrees. Season roast to taste and place in a shallow pan or casserole dish. Cover with foil and bake approximately 20 minutes per pound at 350 degrees. Slow Cook: Season roast to taste and place in slow cooker with 1/4 cup of water or beef broth. Cook on LOW 6-8 hours. Remove roast from slow cooker and allow to rest before carving.