Remove the standing rib roast from the refrigerator 1-1/2 to 2 hours before you plan to begin preparation. Allow the roast to warm to room temperature. Preheat the oven to 450°F. Place the roast on a rack in a baking pan.
Roast in the hot oven for 20 minutes. Reduce the heat to 350°F and continue to roast until your meat thermometer reads 130 to 135°F for medium rare. Rule of thumb for standing rib roast is 17 to 18 minutes per pound for planning purposes. After removing from oven let stand for at least 30 minutes before carving. This will allow the juices to reabsorb into the roast. This is the secret to having a juicy roast.
