4 pound bone-in rib roast (ask your butcher for the fatty side if you can get it!)
6 tablespoon Lot No. 40 Whisky or whatever your flavour is
2 tablespoon duck salt
1 tablespoon freshly ground black pepper
Create a marinade for your meat. Combine the rib roast with the whisky, duck salt, and pepper and refrigerate for a few days, or overnight.
Bring the rib roast out of the fridge and let it sit at room temperature for about two hours before cooking.
Preheat the oven to 325F
Put the roast on a baking sheet and place in the preheated oven. It should take about one hour to get to rare, but definitely use a meat thermometer and remove the roast from the oven when the internal temperature reaches 110F. Let the roast stand for about 20 minutes before cutting into it.