Start with the purchasing. Ask your meat purveyor for an 8-bone (approximately 14-18 pounds), Bone-in Beef Rib Export, bones frenched 2 inches (this will serve about 15-20 people). Cut the fat cap so that it has a half fat layer that has been cut and lifted so that only the bottom is attached to the ribs. This will provide a perfect pocket in which to pack the aromatics. I use a mixture of onions, bay leaves, sea salt and black pepper. Using butchers twine, tie the cap back on, going around the circumference of the rib, in between the bones. I then let the meat stand at room temperature for at least an hour before roasting.