Preparation

Follow our simple instructions for a perfectly cooked Standing Rib Roast!
Notice: The consumption of row or undercooked meot moy increase your risk of food-borne illness.

Preheatoven to 500°F.
Allow roast to come to room temperature (approximately two hours). Season roast with kosher salt, cracked black pepper and granulated garlic.

Place in a roasting pan, then place pan on the center rack of the oven.

Roast for 20-30 minutes at 500°F.

Turn the oven down to 200° F and continue to roast for 20-35 minutes per pound or until a 
thermometer inserted into the centerof the roast reads:
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

Remove the rib roast from the oven, tent with foil and let rest for approximately 45 minutes.

Cut the twine holding the bone to the roast, separate the roast from the bone, slice and serve.