An easy, sure-to-please dinner for guests

From its heft to its tender slices, a standing rib roast shouts “celebration.”

Many cooks get nervous about taking on this crowning glory (better known as prime rib), but you shouldn’t be. A rib roast’s well-marbled meat keeps it tender and moist from oven to table.

Roasting Tips

• Tell the butcher how many ribs are needed. Each rib serves two people. Also, be sure to request the more tender roast cut from closer to the loin.
• Ask the butcher to trim and tie the roast. The process insures juicier beef and a more attractive presentation.
• Be generous with seasoning rubs; this substantial roast absorbs lots of flavor.
• Sink an instant-read thermometer into the cut’s center, avoiding the bones, to judge doneness. Cook the roast to no more than 145° F (medium). Go any higher, and the meat will be overdone. (The meat will continue to cook for a few minutes after it comes out of the oven, so you might want to remove it a couple of degrees under the doneness you're shooting for.)
• The finished roast should stand at least 20 minutes. Afterward, cut away the rib bones first. Serve inch-thick slices with pan sauce, or choose a gravy from Delicious Gravy Everytime.
• Simple vegetables can complement the richness of the meat. Sauté steamed-until-just-tender carrot slices in butter with a few pinches of salt, pepper, and chopped, fresh rosemary. Glaze with honey just before serving. Stir-fry spinach with thinly sliced fresh mushrooms and season with soy sauce for another quick but elegant side.