Victor Sack > wrote:

> Audrey > wrote:
>
>> Long, Long time lurker first time poster here. I have a
>> defrosted 3 pound standing rib roast and I'm wondering how long
>> and what method I should use in preparing it. I've made much
>> larger standing ribs before but never one this small and all the
>> recipes I've seen are for at least 6 and usually 8 to 10 pound
>> roasts. I could sure use your expert advise.
>
> What kind of rib roast? Beef? Veal? Pork? Lamb/mutton?

It's horse, obviously.

Duh.

Season and sear your *beef* ribs on both sides, then into an oven at
275 until it reaches 130F for med-rare.

-sw