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"Hunger is the best sauce in the world."--Cervantes

Standing Rib Recipe

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This recipe for Standing Rib is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 pound standing rib roast (basically ribeye on the bone)
salt, pepper to taste
Directions:
Directions:
Place roast in a large rimmed roasting pan, fat side up. Roast should be at room temperature. Cook uncovered for one hour at 375º. Cut the oven off and leave the oven door closed for at LEAST three hours. Turn oven back on to 375º and cook an additional 40-45 minutes for medium to rare results.
Number Of Servings:
Number Of Servings:
depends on roast size
Personal Notes:
Personal Notes:
If you buy a boneless ribeye roast, it will roast a little more quickly in the last 40-45 minutes. Either way, use a reliable meat thermometer to check the internal temperature, after the last 40 minutes, to insure the doneness you wish to achieve

 

 

 

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