Mine turned out very well also - my head was swelling from the compliments.
It was whole roast - 20lbs! I cut off two nice thick rib steaks before I cooked it and will save those for the grill. I followed the chef's instructions and rubbed it with a half jar of prepared English mustard and some steak spice. 450 for about 45 minutes and then down to 350 until it reached 120 on the thermometer. I had carrots and onions in the pan during the whole process. I added some wine about half way through. I took it out of the oven and left the door open for about 15 minutes. I put it back in the oven while I prepared the other veggies. By the time evrything was ready, the internal temp had risen to about 130. It was perfect.
Attached is (and I'm not happy that this is the only picture) is a shot just before serving.
Central PA, Near the site of the Largest Inflatable Dam in the US.
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Re: how do you prepare your standing rib
Hey Larry,
Great to hear the Ribs were great. You definitely made me stand up, and take notice. I printed the recipe out already, and will try it very, very soon. My next meal is Pork and Sauerkraut. I hope it turns out OK.
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