We're going to try a low temp standing rib roast today, as in the current
Cook's Illustrated Magazine. You can watch this video without subscription
of any kind for the next four months.
http://www.cooksillustrated.com/byis...currentVideo=y
It's only a minute and a half.
1 Trim off ribs; save for roasting
2 Salt and air dry in frig for 1-4 days
3 Warm to room temp.
4 Brown top and bottom, not the cut ends.
5 Reassemble bone in standing rib and tie with kitchen twine.
6 Roast at 200F to internal temp. of 110F. Turn off oven and let rise to
120-125F.
7. Rest??? and eat. I'm a bit dubious about that.

I'm gong to do differently the following.
1 Brown in bacon fat and save as much of the browning as possible.
2. Roast ribs separately at 375F to render fat and drippings for Yorkshire
pudding
3 I might just leave the oven temp @ 200-225F and rest in the usual
fashion after 120 meat temp is reached, while the Yorkshire pudding is
baking.
4 Slice thinly

Happy New Year to All,

Kent