Heat oven to 375 degrees F. Trim rib bones of roast of all extra meat (this is called "Frenching"; you can do it yourself or ask the butcher to do it for you). Coat roast on all surfaces with pepper seasoning. Place roast, bones up, in shallow roasting pan. Roast for 1-1 1/2 hours (20 minutes per pound), until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes. Cut between rib bones to serve.