"Standing Rib Roast "
Recipe from Arnold D. Kruck, Executive Chef

When going to your butcher or high-end supermarket, look for an Export Rib or Bone-In Prime Rib. You are looking for a choice product. No need to get prime since there already is a lot of fat in a prime rib.

Next, you want to ask the butcher to french (or clean) the bones about an inch down. This is more for presentation than anything.

General rule of the thumb is for every bone, you have enough meat to feed 2 to 3 people. To be on the safe side, you should plan on feeding two people per rib.

The day before cooking the rib, make a mixture of ½ cup kosher salt, ½ cup freshly cracked black pepper, ½ cup olive oil, 3 tbsp onion powder, 3 tbsp garlic powder and 3 oz Worcestershire sauce. Rub this over the rib to help enhance the flavor. You can also just use salt and pepper if you feel people in your party may not care for some of those ingredients.

2 hours before putting your rib in the oven, let it sit out in room temperature for about 2 hours. This helps the rib to cook more evenly. Preheat oven to 450°F. Place the roast (ribs down or fat side up) in your roasting pan. The rib bones are a natural rack; you won’t need a metal one.

Sear the rib roast for 15 minutes at the higher oven temperature (450°F), then turn the oven to the lower temperature (325° F) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan.
Here are the approximate cooking times for the bone-in rib:

• 2 ribs - 4 to 5 lbs
  450°/325° F, 60 to 70 min, internal temp 120° F
  
• 3 ribs - 7 to 8.5 lbs
  450°/325° F 1½ to 1¾ hrs, internal temp 120° F
  
• 4 ribs - 9 to 10.5 lbs
  450°/325° F, 1¾ to 2¼ hrs, internal temp 120° F
  
• 5 ribs - 11 to 13.5 lbs
  450°/325° F, 2¼ to 2¾ hrs, internal temp 120° F
  
• 6 ribs - 14 to 16 lbs
  450°/325° F, 3 to 3¼ hrs, internal temp 120° F
  
• 7 ribs - 16 to 18.5 lbs
  450°/325° F, 3¼ to 4 hrs, internal temp 120° F

About 1/2 hour before the estimated end of the roasting time, begin checking the internal temperature using the instant-read digital meat thermometer. Insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone. Cook until rib roast reaches an internal temperature of 120°F. Remove from oven, cover with aluminum foil, and let sit approximately 20 to 30 minutes. This resting will make the rib a more even temperature throughout the rib. The temperature will rise to 125° F to 130° F internal temperature which is about medium rare.

Don't feel like you have to rush to get the meat to the table once it is cooked and finished. You can put it back into your oven at 150° F, covered, for about 20 minutes more.