Set the roast out of the refrigerator about 45 minutes before seasoning to allow it to warm slightly for a more even cooking.

Cut the rib bones away from the roast (or you can also have your butcher to this). Trim any excess fat from around the roast.

With a sharp knife, pierce 12 deep holes around the roast. Place the halved garlic cloves down in each hole.

Generously season all around the roast and ribs with the salt and pepper.

With a large pitch fork, pierce through the center of the roast until the tines stick through the opposite side by about 2 inches. This will help keep the roast off the bottom of your frying vessel.

Heat enough oil in a large frying vessel (cast iron cauldron, turkey fryer, etc.) to cover the roast when submerged and heat to 375 degrees F.

Slowly lower the roast into the oil until submerged. Make sure the roast doesn’t touch the sides of your fryer.

Fry the roast until the internal temperature is 85 to 90 degrees F for rare or 95 to 100 degrees F for medium.

Remove the roast from the oil and place on a cutting board. Lightly cover with foil and let rest about 20 to 25 minutes or until the internal temperature is about 120 degrees F for rare or 130 to 135 degrees for medium.

Meanwhile, place the ribs in the frying and cook about 10 minutes or until the meat has cooked through and the meat pulls from the bones slightly.