In article >, Julie Bove
> wrote:

> I have never made one. Does it have a lot of bones? How do you cook it?

Think of a one to two foot long ribeye steak with big beef rib bones on
the bottom <http://en.wikipedia.org/wiki/Standing_rib_roast>. Google
"standing rib roast" for all sorts of ideas on how to cook it.
Knowing that I'll start an argument, it's prime rib like you get in a
restaurant. Well... at least in the restaurants that I might frequent.
My cooking method is hot as hell in the oven for a short time, and then
275F until the meat hits about ten degrees more than most people here
recommend. Right or wrong, I think it's better for the gravy volume
that I'm after. I need plenty of gravy for the Yorkshire.
I'm rehashing a rehash of a rehash forever on rfc. Sorry folks.

leo