Standing Rib Roast

1 (7- to 8-pound) standing rib roast
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper

Two hours before roasting, remove the meat from the refrigerator and allow
it to come to room temperature. Preheat oven to 500 F. Place the oven rack
on the second-lowest position. Place the roast in a pan large enough to
hold it comfortably, bones side down, and generously coat the top with
salt and pepper. Roast the meat for 45 minutes. Reduce temperature to 325
F. and roast for another 30 minutes. Increase the temperature to 450 F.
and roast for another 15 to 30 minutes, or until the internal temperature
of the meat is 125 F. (be sure the thermometer is exactly in the center of
the roast). Remove roast from the oven and transfer to a cutting board.
Cover tightly with aluminum foil and allow the meat to rest for 20
minutes. Carve and serve with sauce.

Serves 8.

Adapted from "Barefoot Contessa Family Style" by Ina Garten


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