Bring the beef to room temperature before seasoning its ribs. You are suggested to defrost it even 3 hours before cooking if stored in the fridge.

Apply a layer of Lawry’s seasoned salt on the beef ribs and let it stay for 120 minutes before roasting.

Loosely wrap the seasoned beef ribs in butcher paper.

Wrapping will keep the rib roast altogether with bones when tied with a string.

After 2 hours of seasoning, make sure whether beef ribs are moisturized or dry. Pat it with a kitchen towel to ensure dryness of roast.

Spread rock salt evenly in a heavy roasting pan. Place cooking wire sheet for roasting prime beef ribs.

Preheat the oven to 400 degrees Fahrenheit.

Add flavoring of garlic, salt, and black pepper according to your taste. Adjust a heat resistant thermometer in the upper fatty portion of beef.

Roast it in a preheated oven for 15 minutes to make it light brown.

Lower the temperature to slow roast the beef for 50 minutes at 325 degrees Fahrenheit.

Avoid checking temperature again and again. Cover the cooked beef ribs with aluminum foil for 30 minutes.