Happy Holidays food picklers - what's your preferred method of roasting a standing rib roast? I've seen the "bake 450 for 15 min, then x hrs @325" or the "bake at 500 for x amount of time per pound and turn oven off until x temp". Specifically, I'm referring to a hefty 7 rib roast for Christmas dinner...thanks!
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
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