Craig Claiborne

Standing Rib Roast

Preparation info
  • Count on

    1

    of rib roast before roasting per person. .
    • Difficulty

      Easy

Appears in
Craig Claiborne’s Kitchen Primer
Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Ingredients

  • A 2- to 5-rib roast, oven ready
  • Salt and freshly ground black pepper to taste

Method

  1. Remove the roast from the refrigerator at least 3 hours before it is to be cooked.

  2. Preheat the oven to 325 degrees.

  3. Rub the roast all over with salt and pepper. Be fairly generous in using both salt and pepper.