1 standing rib roast, 8 to 9 pounds
½ teaspoon salt
Freshly ground black pepper to taste
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1. Remove the meat from refrigeration about an hour before roasting.
2. Place the meat, fat side up, on a rack in a shallow roasting pan. Do not cover and add no liquid. Insert a meat thermometer so that the tip is in the center of the thickest part of the roast and not touching fat or bone.
3. Roast the beef in a preheated 350-degree oven for 20 to 25 minutes per pound for medium-rare meat. The thermometer should read between 140 and 150 degrees. Salt and pepper the roast halfway through the cooking time. Remove to a warm platter. Let stand 15 minutes before carving. Serve with pan juices or gravy.
Note: If you prefer your roast done to medium, the thermometer should read between 150 and 160 degrees.
From The Seattle Times archives, 1990