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prime-rib.jpg Perhaps no food strikes more fear into a cook’s heart than screwing up an expensive cut of meat. A standing rib roast is a wonderful choice for a holiday feast.

Don’t let the butcher cut off the bones and “tie back.” The bones add great flavor and are wonderful to gnaw on. Since the bones are all in a row, a rib roast is very easy to carve.

Brown the meat in a skillet for flavor and attractiveness. Save the rendered fat to make popovers.

Cook the meat low and slow, so that the meat is uniformly pink. Use a probe meat thermometer so that the meat is accurately cooked. Medium-rare is 130 degrees. Let the roast rest before carving so that all the juices stay inside.

The term “prime rib” refers to the cut of standing rib roast. If the meat has been graded “prime” by the USDA, it has a higher fat content and much more flavor. Prime prime rib is truly a delicious piece of meat.

Standing Rib Roast

On medium-high or high heat, heat a large skillet. Brown a raw roast on all sides and reserve the rendered fat (use for the popovers). Season well with salt and pepper. Slice fresh garlic cloves and, using the tip of a paring knife, insert the garlic slices all over the roast. Place the roast (bone-side down) in a 250-degree oven. Cook 20 minutes per pound (a 7-pound roast, about 3 ribs, should cook for 2 ½ hours). Let the roast stand for 20 minutes before carving.