Standing Rib Roast
There is nothing more appropriate for a formal dinner than standing rib roast, and thankfully, few things are easier to prepare.
Typically, a standing roast serves two people per rib. Thus, a 3-bone roast serves six, a 4-bone roast serves about eight people, and a 5-bone roast serves ten however finished grass-fed beef from different breeds products roasts of varying sizes. Use your own judgment when evaluating a roast, figuring on roughly 1 pound per person (including bone weight).
1 standing rib roast
Rub basic herb rub into the meat, particularly into the spaces between the meat and bones. Cover with plastic wrap, and allow to sit at room temperature for 2 hours.
Preheat oven to 300 degrees F.
Place the roast, fast side up, in a large roasting pan. Insert a meat thermometer into the large end, away from the bone. Cook a r-pound roast for about 2 hours, or until the meat thermometer registers 115 degrees to 120 degrees F for medium, or 135 degrees to 140 degrees F for well done.
Remove the roast from the oven, tent loosely with foil, and let rest for 20 minutes before carving and serving. During this time, the meat will continue cooking (the internal temperature will increase about 10 degrees F). A finished rare roast should be 125 degrees F, medium at least 135 degrees F, and well-done 140 degrees to 145 degrees F.