Beef Standing Rib Roast

• Buy the best quality roast you can, we like a rib roast, bone-in
• Make sure the roast is close to room temperature and your oven is preheated.
• Place in a pan that it fits in snuggly. Place bone side down.

As for oven temperature:
Cook at 450 degrees for 30 minutes.

Turn down to 325 degrees and continue cooking until the roast reaches correct temperature.

Use an instant-read thermometer to check the temperature.
The most common way of ruining a roast is to overcook it. I like 135 for medium rare, 145 for medium.

Let the roast rest at least 15 minutes before carving. This will redistribute the juices so you don't have them all run out with the first slice.

Used this method for Christmas Dinner 2007 -- roast was perfect!!

1. Took roast out of oven at 140 degrees (used temp. sensor attached to our oven)
2. Roast was 8 pounds and took about two and a half hours to cook.

Carving Note: "The easiest way to carve a bone in rib roast is to place it on its side with ribs running perpendicular to the table. Run a good knife right along the bones between the meat and the bones. The ribs will come away in one piece and you will have a nice hunk of beef to carve easily." (RE:LOOKING for: Roast Beef for Christmas dinner by chase on Tue, Dec 18, 07 at 9:13 in Recipe Exchange forum on GardenWeb)