Standing Rib Roast

We normally do not have any Rib Roasts made by our processor. However, a customer who has one asked me how to cook it, and since the cook book I had on hand didn't have a recipe, I said I'd post one. The following is from The Grassfed Gourmet Cookbook by Shannon Hayes, an excellent cookbook whether your beef is completely grass fed or grain supplemented.

Basic Herb Rub:
3 cloves Garlic
1 Tb coarse Salt
2 tsp freshly ground black pepper
1 Tb dried Rosemary, finely chopped
2 tsp dried Thyme

1 Standing Rib Roast
(generally serves two per rib)

Put all the ingredients for the Basic Herb Rub into a food processor and blend.
Rub Basic Herb Rub into the meat, particularly into the spaces between the meat and bones.
Cover with plastic wrap and allow to sit at room temperature for 2 hours.

Preheat oven to 300°F.

Place the roast, fat side up, in a roasting pan.
Insert a meat thermometer in the large end, away from the bone.
Cook a 4 pound roast for about 2 hours, or until the meat thermometer
registers 115° to 120°F for rare 125° to 130°F for medium,
or 135° to 140°F for well done.

Remove the roast from the oven, tent loosely and let rest for 20 minutes before carving.
During this time, the meat will continue cooking (the internal temperature
will increase about 10°F).
A finished rare roast should be about 125°F, medium at least 135°F,
and well done 140° to 145°F.