Standing Rib Roast

An ideal rib roast should be at least two ribs thick and four pounds in weight. The larger the cut of meat, the better it will roast. Estimate one-half pound beef for each serving.

Prepare two or three ribs of beef weighing five and one-half to eight pounds. Season the meat with salt and pepper and place it, fat side up, in a roasting pan without a rack. Do not add water. Insert a meat thermometer so that the bulb reaches the center of the cut and does not touch the bone. See the timetable (below) for temperatures. Or, if a thermometer is not used, use the timetable to estimate the time required for the meat to reach the desired degree of doneness.