1: 1. Plan ahead and select a high-quality rib roast for the best results. Choose a well-marbled cut with even thickness to ensure even cooking.

2: 2. Season generously with a blend of kosher salt, freshly ground black pepper, and your favorite herbs and spices. Allow the roast to sit in the fridge overnight for enhanced flavor.

3: 3. Use a meat thermometer to monitor the internal temperature. For medium-rare, aim for around 135°F (57°C). Remember that the temperature will rise a few degrees while resting.

4: 4. Let the rib roast rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a juicy and tender roast.

5: 5. Slice your rib roast against the grain for maximum tenderness. Serve with horseradish sauce, au jus, or your preferred accompaniments for a delectable dining experience!

6: 6. Hosting a larger gathering? Calculate about ¾ to 1 pound (340-454g) of rib roast per person. Adjust accordingly to ensure everyone enjoys a generous portion.

7: 7. Consider reverse-searing for an exceptional crust. Start by roasting the rib roast at a lower temperature, then finish with high heat for a beautiful browned exterior.

8: 8. To prevent overcooking the outer edges, loosely tent the rib roast with aluminum foil during the initial cooking phase. This helps promote even cooking throughout.

9: 9. Experiment with different rubs and marinades to add unique flavors to your rib roast. From garlic and rosemary to spicy chili and coffee, the possibilities are endless!