Yesterday, I purchased a select-grade standing rib roast to cook in the oven. It was the only grade available for purchase, as I waited until the last minute to go shopping. It has a nice fat cap, but definately not as much marbling as I'm used to seeing at the high-end grocery store I work for. I cooked a Choice roast last year and it was fan-freakin-tastic. But the lack of marbling in this roast has me a little worried. does anyone have any hints to make it as great as it was last year? Any help would be greatly appreciated!