Standing Rib Roast Recipe
1 (7- to 8-pound) standing rib roast
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
Preheat oven to 500° F. Place the oven rack on the second-lowest position.
Place the roast in a pan large enough to hold it comfortably, bones side down, and generously coat the top with salt and pepper. Roast the meat for 45 minutes. Reduce temperature to 325° F. and roast for another 30 minutes. Increase the temperature to 450° F. and roast for another 15 to 30 minutes, or until the internal temperature of the meat is 125° F. (be sure the thermometer is exactly in the center of the roast).
Remove roast from the oven and transfer to a cutting board. Cover tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with sauce.
Adapted from "Barefoot Contessa Family Style" by Ina Garten
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