Standing Rib Roast Question

Be sure to get Choice or Prime. Never select or standard. It's an investment in good quality. Also be sure to have a fat cap on top. Many markets peel that fat off, but you'll want that to keep it moist, basted and flavorful. It can be trimmed before serving, but not my piece, please. Also suggest bone-in. That seals flavor too, and bones are a beautiful presentation and great to chew on. Don't overcook. I'd pull at 125' and rest for at least 20 mins. covered with foil. Anyone who wants well done can sear in an iron skillet on the stove top. I know someone will chime in with portion sizes. Are these all adults with hearty appetites? Do you want left overs? Lots of sides, or simply focusing on the roast beast? Relax and enjoy and tell us all about it.

I usually figure 1 bone per 2 people plus an extra one for leftovers. Depends on what else you are serving. I like lobster tail as a side. Prefer to do the bone 'cause it is great for beef barley soup later in the week.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=897781&catid=1

I agree with bone in and fat cap comments. We did a prime boneless for thanksgiving, and while it was incredible, I think the trimmed fat would have added even more flavor, and the bones help regulate the temperature.

We cooked to about 135-140, which still had a bit of pink (not running red) in very center of roast. I would suggest 125 to 130 also to have some red in roast, and be sure and let it rest for at least 20 minutes tented as recommended by others.

I did ours indirect, at about 250-300, indirect, smeared with coarse crushed garlic, coarse ground mustard, olive oil, and italian spices. Take a look at below post. Thirdeye has some great info and pics.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1004185&catid=1#

And best advice of all from others above, is to buy the best piece of meat you can afford. Mine was prime, and me and the boys ate the roast until we were in a food coma.....Costco is a great source for rib roasts this time of year.

Have fun!

I'd get 7-8Lb.. If you have some leftover, then you can use it for all sorts of things... I personally would not go under 1lb/person on a bone-in rib roast.

That is my view and I'm sticking with it...