1 (5- to 6-pound) veal rib roast, bone-in and frenched
Kosher salt
Freshly ground black pepper
Canola oil

Remove the roast from the refrigerator and let it come to room temperature, then season heavily with salt and pepper. Preheat the oven to 450 degrees F. Place your roasting pan on top of the stove and place over a high flame. Add enough canola oil to cover the bottom of the pan, and let the oil get very hot. Place the roast in the pan (be careful, the oil may splatter) and sear the outside until golden brown. Remove the roast from the pan and add a roasting rack to the pan, place roast on the rack.

Place the roasting pan in the oven and cook for 30 minutes. Reduce the oven temperature to 350 degrees F, Cover the top of the roast with aluminum foil and let cook for another 2 hours. After 2 hours, check the roast using a meat thermometer; when the temperature reaches 135 degrees F, remove it from the oven and let it rest for 20 minutes. This should yield a medium-rare roast. If you like your meat cooked more, place roast back in the oven and recheck the temperature every 15 minutes.