Standing Rib Roast/ Boneless Rib Roast

STANDING RIB ROAST
1) Preheat oven to 500 degrees. 
2) Place roast in a roasting pan, bones down, in the preheated oven. 
3) Turn oven down to 325 degrees. 
4) Use a meat thermometer to monitor doneness. 
5) Remember your roast keeps cooking after you pull it from the oven, so always pull your roast from the oven approximately 5 to 8 degrees from your desired doneness. 
6) Let your roast sit for 10 minutes before carving.

Approximate cook times for the following weights:
3 to 6 lbs. – 2 hours
6 to 10 lbs. – 2 ½ hours
10 to 16 lbs. – 2 ¾ to 3 hours
Doneness temperatures: Beef rare 135-140 degrees,
Beef medium 145 - 150 degrees, and Beef well 155 - 160 degrees.

BONELESS BEEF RIB EYE ROAST
1) Fat side up. 
2) Use the same guidelines as the STANDING RIB ROAST.

Approximate cook time for the following weights:
3 to 7 lbs. – 1 ½ to 2 hours
7 to 12 lbs. – 2 to 2 ¼ hours