Standing Beef Rib Roast

Store raw roast tightly wrapped in plastic wrap or butcher paper in the coldest part of your refrigerator. Cooked leftovers should be stored in an airtight container.

Bring the roast to room temperature for about 1-2 hours before cooking for more even results.

Use a meat thermometer to ensure you achieve your desired level of doneness.

Let the roast rest for at least 15-20 minutes after cooking before carving to allow the juices to redistribute.

Roasted root vegetables (potatoes, carrots, parsnips)

Creamed spinach

Yorkshire pudding

Au jus or horseradish sauce

Not allowing the roast to rest after cooking, leading to dry meat.

Cutting into the roast immediately after removing it from the oven.

Overcooking the roast, which can make it tough and dry.