This standing rib roast cost me way too much money for me to f^ck it up. Any suggestions? I've been all over the Interweb and there has to be a few dozen different methods out there. I own a probe thermometer, so I'll know when it's ready to be pulled from the oven. But for as the actual cooking process - I'm at a loss.
Thanks in advance, guys.
Thanks in advance, guys.