Standing Rib Roast

It's the season (for me) for a good rib roast (beef). I received this wonderful recipe from a friend and it is delicious, always perfect, and oh, yes, so very easy.

My tremendous shopper went to Kroger's for me today and got me a four-rib roast which I plan to cook on the night after Christmas especially for my grandson, Dan, who loves steak and roast beef.

What you need:

Standing rib roast (you choose how many ribs -- I usually get four to six)
Salt
Pepper
Garlic salt

Preheat your over to 450 degrees. Yes, 450 degrees.

Liberally salt, pepper and garlicize your roast. Trim off excess fat. Do not braze.

Put the roast on a rack in a pan and put the pan in the oven. After 15 minutes turn the oven down to 350 degrees. Turn the oven off after 1 hour. Leave the roast in the oven for another 15 minutes (with it turned off).

This will give you a rare rib roast and quite a bit of pan drippings to make au jus.

If you prefer a more well done roast, add 15 minutes at 350 degrees for each degree of doneness you want (med rare 1-15; med 1-30; med well 1-45; well done forget it, it's overcooked and spoiled).

Frankly a rare (not mooing, but rare) roast is the best because there are always parts that can be used for those who don't like rare meat, but in my family most of us enjoy the meat rare. And rare rib roast au jus is the best for Christmas!