Select the cut

There are two cuts of rib roast. The first cut, ribs one to three is closer to the loin end and the more desirable of the two. It contains the single rib-eye muscle and is less fatty. The second cut, ribs four to seven is closer to the chuck and has a smaller rib eye muscle. It is more multi muscled and fatty. Ask for the first cut. Purchasing the roast a day or two ahead of cooking will make it taste better.

1 3-rib standing rib roast (about 7 pounds). Set at room temperature for up to 3 hours before cooking. To keep the outer muscle from overcooking, tie the roast at both ends and in the middle with twine running parallel to the bones. Remove twine before carving.

Adjust the oven rack to low position and preheat oven to 325 degrees F. If desired, rub all meat surfaces with herbed garlic rub. Insert a meat thermometer in the thickest part of the meat with tip not touching the bone. Do not add water. Do not baste. Do not cover.

Into a roasting pan put a wire rack and set the roast on the rack. Generously season the meat with salt and pepper. Place the rib meat in the oven and roast until a meat thermometer registers 160 F for medium rare, 33 to 35 minutes per pound, about 3 1/2 hours. If your roast is done sooner, lower the oven temperature to the lowest setting and let stand until ready to serve.

Transfer the roast to a cutting board. Using a fork to hold the roast in place, cut along the rib bones to sever meat from bones and set the roast cut side down and carve meat across the grain.

Roasts are easier to carve if allowed to stand covered with foil for 10 - 15 minutes after removing from the oven.

Herbed Garlic Rub

Combine 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon each, dried chervil, tarragon and thyme, crumbled, and 1/2 teaspoon coarse ground pepper. This is enough for a 4-6 lb beef roast.

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