Thaw completely under refrigeration prior to cooking. Allow meat to come to room temperature prior to cooking. Season prior to cooking. Pans, grills and cooking surfaces should be hot, ungreased, prior to cooking. Let meat rest before carving.
Searing the rack before roasting gives a crisp, brown exterior and helps melt any untrimmed fat. Sear 7-9 minutes or until browned, turning twice. Place into a preheated 300°F oven for 15-20 minutes. To test doneness, insert a meat thermometer in the thickest portion of the meat. 125°F indicates rare and 130°F indicates medium-rare.