Standing rib roast

Yield: 6 to 9 servings

• 1 (3-rib) bone-in rib roast, about 5 to 7

pounds

• 3 tablespoons salt

• 3 tablespoons cracked black pepper

Directions:

1. About 1 hour before cooking, take the meat out of the refrigerator and rub generously all over with the salt and pepper. If roasting in

oven, preheat oven to 400 degrees. If grilling, set up grill for indirect heat.

2. If grilling, cook 80 minutes to 2 hours, depending on size and desired doneness. If

roasting in oven, cook 90 minutes to 2 ¼ hours. Place a meat thermometer in the thickest part of the meat, without touching the bone. The meat is ready to be removed when it is 120 degrees for rare, 125 degrees (or a little less) for medium rare, 130 to 135 degrees for medium.

3. Tent the meat with aluminum foil for 30 minutes. As it rests, the internal temperature will rise an additional 5 degrees, resulting in the proper level of doneness.

Per serving (based on 9): 647 calories; 50 g fat; 22 g saturated fat; 171 mg cholesterol; 46 g protein; 3 g carbohydrate; no sugar; 1 g fiber; 2,325 mg sodium; 40 mg calcium

—Adapted from “How to Cook Meat” by Chris Schlesinger and John Willoughby