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Alma Lach

Côte de Boeuf Rôtie

Standing Rib Roast

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Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 (5–6-pound) standing rib roast
  • 1 onion, quartered
  • 1

Method

  1. Score the layer of fat that covers the roast. This prevents the fat from contracting and drawing the meat tight as it cooks. Stand roast on its bony side in roasting pan.
  2. Preheat oven to 475 degrees. Cook

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