What's the best method to ensure my rib roast comes out juicy and rare like the ones you get at better restaurants?
I've looked on the Internet, but cooking methods vary from cooking at 320 all the way through to searing at 500 degrees then lowering it to 200.
I found Lawry's recipe modified for home use ( http://www.lawrysonline.com/theprimer... ), but I don't like the idea of having the bottom of the pan coated in rock salt because it will render the juices unusable. I'm also fairly certain my mom doesn't have a pan with a rack (cooking in her kitchen in a few days).
Can anyone who's done this recently offer advice on the best temperatures and cooking times?