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      RECIPE TITLE "Standing Rib Roast" recipe excerpted from The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal

    yieldsServes about 8 time---difficultymoderate


    Dry Rub for Roast Beef;
    (For a 3- or 4-bone roast; double the recipe for a 5-bone or larger roast)
    3 garlic cloves, minced
    1 tablespoon kosher salt
    2 teaspoons coarsely ground black pepper
    2 teaspoons chopped fresh thyme or rosemary or 1 teaspoon dried (optional)

    1 3-, 4-, or 5-bone standing rib roast (6-12 pounds), external cap of fat and meat removed and fat trimmed to about 1/2 inch (bone-in rib-eye roast)


    Crush the garlic and salt together with a mortar and pestle or mix them well in a small bowl. Mix in the pepper and the optional herbs. Rub all over the roast, especially in any spaces between the meat and bones. Let the roast sit at room temperature for up to 2 hours, loosely covered, before cooking.

    Preheat the oven to 450 degrees F. Lay the roast, bone side down, in a large, shallow roasting pan and roast for 15 minutes. Turn the oven down to 350 degrees F (don't open the door). After about 45 minutes, check the internal temperature of the roast with an instant-read meat thermometer. If it is not 115 degrees F, continue roasting, checking every 15 minutes or so, until it reaches 115 degrees F. This temperature will give you a mostly rare roast, except for the end cuts, which will be medium-rare to medium; you can roast it a little longer to 120 to 125 degrees F if you like it a little more done, but be careful not to overcook it. Remove the roast from the oven and cover loosely with foil. Let it rest for at least 15 minutes and up to 30 minutes. During this time the retained heat will continue to cook the roast and the juices within the roast will stabilize.

    After 15 minutes, if you removed the roast at 115 degrees F, the internal temperature will have risen about 10 degrees, to 125 degrees F. After 30 minutes, the internal temperature may even read 130 degrees F, which is still rare to medium-rare. Carve the roast and serve.

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