Submitted by: Barbara Williams
8 lb. standing rib roast
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Salt and pepper to taste
Rub roast with salt and pepper. Pre-heat oven to 450 degrees. Place roast, rib side
down, on a rack in a roasting pan. Place roast beef in the oven and cook at 450 degrees
for 20 minutes, then reduce heat to 325 degrees and cook an additional hour
and a half. Let stand and cool for 15 minutes before carving. Serve with
horseradish and Yorkshire Pudding.
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