PURCHASING NOTE: Some butchers will cut the bones of a bone-in roast for you and allow you to take them home. If you do that, follow the same method for cooking the bones, then cut them apart once they are cooked and serve with the sliced roast.

The night before you'd like to eat, prepare a small baking sheet with a wire rack inside (skip this if you don't have a rack, a baking dish will work fine). Sprinkle the rib roast all over with the salt, and place it on the rack, uncovered, in the fridge for 12-36 hours.

The day you're going to cook the roast, take it out of the fridge 1-2 hours before cooking to allow it to come to room temperature. Transfer the roast (and bones if using) to a dry pan fitted with the same rack, or a small roasting dish if you don't have a rack. Preheat the oven to 250F.

Roast the ribeye roast for 2-3 hours until the internal temperature reads 115F. Check the temperature after 90 minutes and then every 30 minutes after that until the right temperature is achieved.

Remove the roast from the oven and allow to rest for 30-60 minutes. During this time, increase the oven heat to 550F or as hot as your oven will go.

Return the roast to the oven for 15-20 minutes until dark golden brown. Remove from the oven, let rest for another 5-10 minutes, then slice and serve as desired.

Place all of the ingredients in a bowl. Stir to combine and taste; add more salt or vinegar to your preference.

Serve spooned over the meat.