Côte de Boeuf Rôtie

Standing Rib Roast

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  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