Cara Cormack. Transfer roast to a carving board, cover loosely with foil, and let rest for 20 to 30 minutes. Set roast on its side and run a long, sharp knife between bones and meat; remove bones ...

1 1/2 cups zinfandel wine. 1. Preheat the oven to 400 degrees. Coat a shallow roasting pan with cooking spray. 2. Season the meat with 1 1/2 teaspoons of the salt and the pepper.

Cut the bones away from the roast to free them from the roast so you have a whole, boneless roast. Slice the roast into about 1/2-inch thick or desired size slices. Herb-seasoned Standing Beef Rib ...

For this recipe, after carving this standing rib roast, separate the bones into individual ribs and pop them back in the oven to crisp up. Serve it with aioli, then fight over them with your guests.

Place roast rib-side down in a roasting pan just large enough to fit the roast (about 12 by 14 inches). Transfer roast to oven and position pan so that the bone ends are facing the oven door.

Flip the roast over and trim away all but 1/4 -inch-thick layer of fat. Begin boning the loin, starting with the thin layer of meat and fat near the end of the rib bones.

A fabulous standing rib roast for a special occasion. "We had an early Christmas dinner in 2016 because our daughter Briana ...

4 sprigs fresh flat-leaf parsley, plus more for garnish 4 sprigs fresh thyme, plus more for garnish 4 sprigs fresh rosemary, plus more for garnish Preheat the oven to 450° F. Toss all the root ...

Most recipes recommend an oven temperature of 250 degrees for the first several hours of cooking or about 3 1/2 to 4 hours for a bone-in roast, or until the roast reaches 115-120 degrees in the ...

3-, 4-, 5-, or 6-bone standing rib roast, with some but not all of the fat cap removed 3 pounds small Yukon gold potatoes, washed and dried 2 to 3 Spanish onions, peeled and quartered ...