Standing Rib Roast

Preparation info

  • Difficulty


  • Count on


    of rib roast before roasting per person..

Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


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


  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.

  4. It is not necessary to use a roasting rack. Place the beef, rib-side down and fat-side up, in the center of the pan. Place the beef in the oven and leave it there, without basting, until it is done. Use the following table to determine the correct roasting time.