- 1 (3-12 pound) Dry-Aged Choice Standing Rib Roast
- 2 tablespoons Lunds & Byerlys Dry-Aged Beef Seasoning
- Preheat oven to 325 F.
- Place refrigerated roast, fat side up, on rack in shallow roasting pan. Rub seasoning over all surfaces of roast. Use an accurate meat thermometer and insert in center of roast until bulb rests in thickest part of lean meat (not touching fat or bone) or check for doneness with an instant read thermometer. Roast until desired temperature. Use the lower suggested times for larger roasts in each weight range. DO NOT ADD WATER * DO NOT BASTE * DO NOT COVER
*We recommend removing roast at the internal temperature listed in chart above to prevent over-cooking. Remove roast from oven. Cover loosely with foil; let stand 10-15 minutes. During standing time temperature of meat will increase 5-10 degrees, depending on size of the roast. Standing time also allows juices to set and makes the roast easier to carve.