Heat the oven to 210 degrees F.

Cover the bottom of a roasting pan with a layer of kosher salt. Coat the roast with a marinade (so the salt will stick to the sides). Place the roast, bone side down. Season the meat with the ground black pepper and seasoning salt.  Add other spices as desired (I use my coriander, cumin, fennel combination that I showed in the other prime rib recipe).  Wrap the meat completely in cheesecloth and then cover completely with kosher salt.

 

Roast for 3 to 5 hours, or until the internal temperature of the meat reaches 135 degrees F.

 

Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. Remove the meat from the cheesecloth.  Cut and serve.