Standing Rib Roast Print Email

Season with your favorite Tony's seasoning blend or a combination of sea salt, pepper, garlic and herbs. Pre-heat oven to 325 degrees.

Roast uncovered for 14-18 minutes per pound for rare to medium rare, 20-22 minutes per pound for medium to medium well. Larger roasts tend to need less minutes per pound than small. Test early and often with a reliable meat thermometer.

emove from oven, cover with foil and a clean kitchen towel and allow to rest for 10-15 minutes before slicing and serving.

Closed Oven Method: For all roasts over 8 pounds. Pre-heat oven to 375 degrees. Roast uncovered for 45-60 minutes. Turn oven off for 2-4 hours. DO NOT OPEN OVEN! Turn oven back to 375 degrees for 45-60 minutes longer. Test internal temperature, rest and slice.

Rare = remove at 115-125 degrees
Medium Rare = remove at 125-135 degrees
Med to Well Done= remove at 140-160 degrees
Remove roast at suggested temperature, cover with foil and then a kitchen towel and allow to rest 10-15 minutes before slicing.

-From Tony's Cooking Guide,