Open the oven door and allow heat to escape and to cool the oven. Lower oven temperature setting to 325F, then continue to roast the beef until the internal temperature is 130F for rare and 135F for medium rare and 140F for medium. Remove the roast from the oven and tent with a piece of foil, allow to sit 20 -30 minutes. Plate Presentation Roast carrots, peeled potatoes and celery along with the roast, place the roast on a large serving tray and arrange any vegetables along side the roast. Standing rib roast are ususally carved at the dining table.
Planning is in order.
The two end cuts are full of the seasonings and will be roasted medium well. The cool down time will make the roast easier to cut. Also during this time, the internal temperature will rise 5 - 10F degrees. Also during this time try baking Yorkshire Pudding in the drippings. Inc. All rights reserved.