1 6-8 lb standing rib of beef
Let beef stand at room temperature for 1 hour before roasting; place, fat side up, on rack in shallow pan. Insert meat thermometer so tip will be in center. Roast in 325 degree oven for 2 hours and 15 minutes to 3 hours or to 140 degrees on thermometer for medium rare. Let stand for 20 minutes in warm place before carving. Roast will continue to cook after being removed from oven. Cut into thin slices across grain. Allow from 1/2 to 1 lb beef per person.
