"Leonard Blaisdell" > wrote in message
...
> 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.

Oh! Thanks! Won't be buying it then. Although husband will eat it if he
has to, he does not prefer it and I don't like it at all.