Another crucial step when making a standing rib roast recipe in the oven is to give it time to rest. This is after you remove it from the oven and before serving it to your guests.
Heat drives juices toward the center of the meat. Think of when you cut into a steak that hasn't rested and the juices all run out and it's chewy versus at a restaurant where you notice that the juices are perfectly distributed. A rest gives juices the chance to redistribute themselves.
You'll want to loosely tent the meat with foil and let it rest for 20- 30 minutes before carving.