An 8-pound standing rib roast, bone-in (see cook's notes) 3 or 4 large cloves of garlic. About 2 tablespoons of coarse kosher salt. 2 teaspoons coarsely ground black pepper.

A standing beef rib most is the ulitimate roast with the most and a holiday centerpiece. ... 1 standing bone-in beef roast, about 5 to 7 pounds. Optional gravy or pan sauce.

The standing rib roast is one of the finest cuts of meat. It's a bone-in ribeye roast that produces, tender, juicy and mouthwatering prime rib.

Place roast rib-side down in a roasting pan just large enough to fit the roast (about 12 by 14 inches). Transfer roast to oven and position pan so that the bone ends are facing the oven door.

Rip the bones from prime rib for a delicious roast By Lynne Char Bennett March 17, 2005 PAIRINGS17_060_cl.JPG Wine pairing recipe to go with Napa Valley Cabs $30-$50.

3-, 4-, 5-, or 6-bone standing rib roast, with some but not all of the fat cap removed 3 pounds small Yukon gold potatoes, washed and dried 2 to 3 Spanish onions, peeled and quartered ...

Place roast, bone-side-down, in a large roasting pan and roast 30 minutes. Reduce oven temperature to 325 degrees and continue roasting about 1 hour, 20 minutes, or until internal temperature ...

A prime rib with the bones still in it is called a standing rib roast. Visually, the bones in the finished roast elicit the sort of primal glee that true beef eaters treasure.

A bone-in standing rib roast will feed about two people per bone. But if the roast is part of a bigger spread with plenty of other food, you can plan on 1/2 to 3/4 pound of prime rib per person.

Cut the bones away from the roast to free them from the roast so you have a whole, boneless roast. Slice the roast into about 1/2-inch thick or desired size slices. Herb-seasoned Standing Beef Rib ...

Cooking a prime rib roast is straightforward, but you might run into some confusion at the butcher counter: Should you buy a prime rib roast, or a standing rib roast? Here’s eve ...

We found a prime rib recipe that’s simply rubbed with salt, pepper, rosemary and mustard one to three days ahead of time. That’s it. Think of it as a mini dry aging. Come Christmas, all you do ...