You can't go wrong with a beef roast for Christmas and this recipe does not need any special treatment, just a rub of salt, pepper and garlic powder.
This method of cooking may make you hesitant BUT it works every time !!! The trick is DO NOT OPEN THAT OVEN DOOR TO PEAK AT YOUR ROAST - Tape it shut if necessary to stop your curosity... you will absolutely be 100% satisfied if you do this. - 19 Dec 2006 (Review from Allrecipes USA and Canada)
I also add rosemary to the rub mixture. This method really does work every time! You keep the roasting times the same no matter what size roast you use - the larger the roast is, the longer it will continue to cook during the time the oven is turned off. The second roasting time should be 30-40 minutes for rare; add 10-15 more minutes for medium or well. - 18 Sep 2007 (Review from Allrecipes USA and Canada)
We tried this recipe yesterday with a 2 1/2 lb rib roast! Fantasic! Rubbed the roast down all over with olive oil, and then rubbed in McCormick's Grill Mates Monteral Steak Seasonings (coarse salt,black pepper,red pepper,garlic and paprika)all over the roast and inbetween where we had the ribs cut. Tied entire roast back together We cut the 1st cooking time down to 30 mins, waited about 2 hrs (the roast was 127 degrees) and then just turned the oven on for about 20 addl' minutes until the roast regisered 145 degrees-Perfect. Just remember NO PEEKING from the time the roast goes in, till it comes out! Smelled Wonderful and tasted even better! Thank You for this recipe, will now really enjoy fixing Rib Roasts no more guessing about the length of time it takes too cook! - 18 Feb 2008 (Review from Allrecipes USA and Canada)