7 Bone Standing Rib Recipe

Preparation: Have the butcher remove the chine bone, separate the meat from the ribs and tie back together with string.

Pre-heat oven to 450 degrees.

In mortar with pestle, crush peppercorn, garlic, salt and herbs.

Place roast fat side up, bone side down, on rack in a shallow baking pan and insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. Let stand until meat comes to room temperature.

Rub with peppercorn mixture and cook 25 to 30 minutes to sear. Reduce heat to 325 degrees and continue cooking approximately 14 to 15 minutes per pound or until desired temperature is reached (less 5 degrees).

When beef is done, place on warm large platter and let stand 10 to 15 minutes for easier carving and to retain more juices.

The final temperature for rare will be 130, medium rare 135 and 140 for medium. Remember too, that the placement of the thermometer can greatly affect the doneness of the meat vs thermometer temperature.