Nutritional Information CALORIES 730 FAT 61g PROTEIN 43g CARBOHYDRATES 0g FIBER 0g CHOLESTEROL 165mg SODIUM 1110 mg Servings Serves 6 to 8 Time To Cook Preparation Time 20 minutes Cooking Time: See Doneness Chart Final Beef Temperatures: Rare: Very red, warm center 125 degrees - about 20 to 22 minutes per pound Medium: Pink, warm center 130 degrees - about 25 to 27 minutes per pound Well: Pink, very warm center 145 degrees and above - about 28 to 30 minutes per pound Classic Standing Rib Roast Ingredients 1 (6-7 lb average) "Certified Angus Beef" Standing Rib Roast of Beef - Bone In 2 Tbsp coarse sea or kosher salt. 1 Tbsp freshly ground black pepper. Directions   For perfect, even roasting, meat should be allowed to stand, covered at room temperature for approx 30-45 min before cooking. Preheat oven to 325 degrees. Place roast in stainless steel roasting pan, bone-side down. Rub salt and pepper onto all sides of roast. Place pan on center rack and roast, uncovered to desired doneness (Refer to convenience chart). Remove pan from oven once roast has reached desired temperature (use digital thermometer at thickest part of roast, not touching bone, to determine doneness). Transfer roast to platter (reserving pan juices to make pan gravy); cover roast with clean dampened cloth or paper towel, allow to rest 15-20 min before slicing. While roast is resting it will continue cooking; temperature will increase by approximately 5-10 degrees. Carve: Remove twine (if applicable); set roast on carving board, rib bones perpendicular to board. Using carving fork, hold roast in place; cut along rib bones to separate meat from bones. Set roast, cut-side down, onto board; carve meat across grain into thick slices.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.