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Standing
Rib Roast
| 3 rib (6-8 pound) standing rib roast
2 tablespoons kosher salt 2 tablespoons fresh pepper, coarsely ground Bring roast to room temperature. Preheat oven to 450°F. Place beef, fat side up, in heavy baking pan. Rub beef all over with salt and pepper. Roast 1 hour. Tent beef with foil. Continue roasting until meat thermometer inserted into center registers 118°F for rare, 125°F. for medium-rare. Transfer to platter and let stand 20 minutes. Meat drippings can be used for Brown
Gravy or Yorkshire Pudding.
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