Standing Rib Roast
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Standing Rib Roast
It is best to have the rib roast at room temperature. Rub the meat all over with freshly ground black pepper. Place the roast, bone side down, on a rack in a shallow roasting pan and place in a preheated 250°F oven for 2 hours. Season the roast with salt, pepper, garlic, or whatever spices you like, and continue to roast for an additional hour. Insert a thermometer into the thickest part of the meat, making sure not to touch the bone, and check the internal temperature. Remove the roast when the temperature is 120 - 125 degrees F for rare or 130 - 135 degrees F for medium. The meat will continue to cook as it rests before carving. Cooking time will be about 20 minutes per pound for a rare roast. Let the roast sit for 15-20 minutes before carving.
