Position rack in lower third of oven. Preheat oven to 450°F/230°C.

Place rib roast in large, shallow roasting pan, rib side down, fat cap side up. Use hands to slather all of the surfaces of the roast with the oil. Wash and dry hands, then use them to pat dry spice blend all over (you might not quite need all 4 tablespoons).

Place rib roast in oven and cook for 20 minutes, then turn oven down to 350°F/180°C, without opening door. Check temperature after 40 minutes with an instant read thermometer stuck into the very center of the roast, not touching any bone. Roast until the thermometer registers 115°F for very rare, 120°F for rare, 125°F for medium-rare and 130°F for medium. These temperatures are taking into account that the temperature will rise during the resting period. Note that there will be a variety of “doneness” available no matter what. The ends will be more well done than the center, so there will be something for everyone.

Remove roast from pan and place on carving board. Drape lightly with foil and allow to rest for 10 minutes.

To carve, align thin bladed, sharp carving knife parallel to exposed ribs. Cut the meat along the ribs until you come to the ends of the ribs; you will be able to feel and see this and it will make sense as you are carving. Cut the ribs away (and save for yourself to gnaw on for a job well done)! Roast can now be sliced crosswise into slices to serve. We think 1/4 inch to 1/2 inch (6 mm to 12 mm) slices work best. Serve immediately. Leftovers make great sandwiches and salads.