Follow these easy instructions for a perfectly cooked standing rib roast every time.

Preparation

1. Remove roast from refrigerator 1 hour before cooking.
2. Preheat oven to 450°F. Season roast with salt, pepper and herbs as desired, then place bone–side down in a roasting pan.
3. Cook for 15 minutes at 450°F to sear the outside. Turn oven temperature down to 275°F.
4. Cook for 10–12 minutesper pound or until a thermometer inserted into the center of the roast reads 10–15°F below desired final temperature. Begin checking internal temperature 30 minutes prior to estimated finished cook time.
5. Allow roast to rest for 30–45 minutes before carving to allow for carryover cooking.

 Final Cooking Temperatures for Beef:*

• 120–125°F for rare
• 130–135°F for medium rare
• 140–145°F for medium
• 150–155°F for medium well
• 160–165°F for well done

*The consumption of raw or undercooked meat may increase your risk of food–borne illness.