Cooked my first standing rib roast tonight. It was about 3.5 pounds, 2 bones. I looked back over all the posts, and one thing stood out. Nobody cooks these guys the same!! So I rubbed it with Elder's salt/pepper/thyme rub, and cooked it at 400, in a v-rack/drip pan over a pizza stone. My Mom wanted to use the drippings.[p]2 hours later Miss Polder was squelching 140, and I took the beauty off, and wrapped it in a foil tent. 15 minutes later we were carving in a pool of au jus.[p]No drippings in the drip pan. It seems as if all the juice was sealed inside!! Amazing. No question the best prime rib I have eaten. Working your way through a slice, every bite has a different character. Some better than others, but all superb. The kids were picking the last little pieces off the plate, wiping them in juice, and eating. It was a joyous occasion for all.[p]Happy Weekend.