On 11/22/2016 4:07 PM, Sky wrote:
> On 11/22/2016 2:18 PM, xmdp wrote:
>> I'm looking for something a little different this year. Typically
>> I'll dredge the roast in seasoned flour and throw it in a very hot
>> (450F) oven for 15 minutes then lower it to 325F until medium rare.
>>
>> Any recommendations?
>>
>
> This recipe and method works fantastically Enjoy!
>
> http://www.epicurious.com/recipes/me...e-rib-52990621
>
>
> Sky
>

I watched the video. Sorry, I don't agree about removing the bones.

The last time I bought a standing rib roast I was not able to buy it
with the bones attached. They "tied" the bones on. Does not help with
how I prepare the roast, which is standing on the bones. Hence the
name, Standing Rib Roast.

I doubt the OP is actually talking about PRIME as a grade of beef rib roast.

Anyway, I did buy the roast with the bones tied to the roast. Because I
do like to make beef stock from the meaty bones. But I really would
prefer to roast the bones while still attached to the meat.

Jill