Have the bones removed and the roast skewered. Dredge well with flour, pepper and salt, and place on top a piece of suet. Place in pan on a trivet, or on 2 or 3 bones laid cross-wise of pan, to keep it out of the fat. The oven should be very hot when the meat is put in that the surface may be quickly seared over and the juices confined. As soon as it browns well, add a little boiling water. Keep the fire hot and baste every 10 or 15 minutes, adding a little water, as it boils away, and turning the meat so as to brown both sides. When done, remove the meat and thicken the gravy with flour and season to taste. A two-rib roast will cook in 1 1/2 hours. If wanted very well done, allow a little more time.