|Standing rib roast/Rolled rib roast||4 Pound|
Wipe meat and weigh, calculate cooking time or insert a meat thermometer into centre of flesh (do not allow tip to touch bone or fat).
Rub fat surface with salt and pepper.
Place meat on a rack in a roasting pan, fat side up, unless the joint forms a natural rack, such as a standing rib roast.
Place beef in a moderately slow oven and cook for about 30 minutes per pound or to the desired degree according to the meat thermometer reading.
Remove roast beef to a hot carving platter and leave to stand in warm place for 15-30 minutes before carving.
This standing period makes it easier to carve the meat.