I got the idea to make a standing rib roast for the holidays. I've
never done one before, but my last two beef roasts have been so terribly
sad that they ended up shredded in bbq sauce. So I'd like some hints on
how to cook the roast medium-rare so I don't ruin it. Also, about how
many pounds should I get for two people? If cooking a larger roast is
preferable I don't mind leftovers.

Stacia
the perpetual newbie