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There are two American methods for cooking a rib roast successfully, and each one has its partisans:
The first is the searing method, in which the roast is seared in a 450° oven for 20 to 30 minutes, the oven then turned down to 325° and the roast cooked to the desired degree of doneness.
The second is the low-, constant-temperature method, in which the roast is cooked in a 300° to 325° oven. In either of these procedures the following points should be kept in mind.
1. Salt and pepper may be sprinkled over the roast before, during or after the roasting period.
2. It is unnecessary to use a rack for a standing rib roast, since the ribs of the roast form a natural rack. Roast the ribs, fat side up, in a shallow roasting pan a little larger than the roast itself.
3. No water or any other liquid should be added to the roast during the cooking period. Nor should it be covered or basted at any time.
4. For predictable results, a good meat thermometer (preferably a professional cook's thermometer, which begins at O° rather than 140°) is imperative. How long the beef has been aged, the width of the so-called "eye" (the meaty heart of the rib) and the accuracy of the oven are factors which cause unpredictable variations in cooking times. Insert the meat thermometer so that its tip is directly in the center of the roast. It should not touch bone or rest in fat. The roasting-time chart which follows is at best only an approximate gauge.
TIME TABLES FOR ROASTING A STANDING RIB ROAST
WEIGHT: 6 TO 8 POUNDS
OVEN TEMPERATURE: 300° TO 325°
INTERNAL TEMPERATURE WHEN DONE:
130° to 140° (rare)
150° to 160° (medium)
160° to 170° (well done)
COOKING TIME MINUTES PER POUND:
20
25
30
Ideally, a standing rib roast (or, for that matter, any other roast) should be allowed to rest outside the oven for at least 10 minutes before carving. Since the meat will continue to cook internally as it stands, remove it from the oven when the meat thermometer reads 10. lower than the temperature you desire.As the roast rests, the surface juices will retreat back into the meat, carving will be easier, and the beef juicier and better textured. To carve, first remove a thin slice of beef from the large end of the roast so that it will stand firmly on this end. Insert a large fork below the top rib and carve slices of beef from the top, separating each slice as you proceed down along the rib bone.
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