Standing Rib Roast

Best cooked within a few days of purchase. If freezing, wrap tightly in plastic wrap and then in foil or a freezer bag.

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

Use a meat thermometer to ensure the roast reaches your desired level of doneness (125-130°F for rare, 130-135°F for medium-rare).

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

Mashed potatoes

Roasted root vegetables (carrots, potatoes, parsnips)

Au jus or gravy

Creamed spinach

Yorkshire pudding

Cooking a cold roast directly from the refrigerator, which leads to uneven cooking.

Not letting the roast rest after cooking, resulting in dry meat.

Cutting into the roast too soon after taking it out of the oven.