MJ wrote:
> Does anyone have any ideas on how to cook it? I have looked it up and
there
> are about 3 different techniques. <snip>

I like the high temperature method. Preheat oven to 450 F. Rub roast
with salt & pepper. Insert meat thermometer (if available) in the
thickest part of the roast. Cook the meat 25 minutes and then reduce
the heat to 300 F. For medium-rare meat cook until thermometer
registers 145. The meat will continue cooking after removal from the
oven while it rests.

If you don't have a meat thermometer cook according to the following
using the high temp method discussed above:

rare 16-18 min/lb
med-rare 18-20 min/lb
med 20-22 min/lb
well-done 26-30 min/lb

What's the difference in roasting methods, i.e., between high temp and
low temp? Less shrinkage with low temp, altho I haven't found the
difference significant. With high temp the meat on the outside is more
done than the meat in the "heart" of the roast. With a standing rib
roast that means that the meat in the eye of the roast will be med-rare
while the surrounding meat will be med-well-done to well-done....which
I like as the meat on the outside becomes very succulent, with crispy
bits. With the low temp method the degree of doneness tends to be more
uniform.

Mac