| Season standing rib roast with salt and pepper. Place meat fat-side-up and ribs down in a shallow roasting pan. The ribs form a natural rack keeping the meat out of the drippings. |
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| Insert a meat thermometer in center of the thickest part of the muscle. Do not allow it to touch a bone or rest in fat. Do not add water or cover. |
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| Roast meat in a 325° F oven until desired internal temperature is reached. 140° F (rare), 160° F (medium), 170° (well). Cover loosely with aluminum foil and allow to set for 15 to 30 minutes for easier carving. |
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| Roll the roast on its side with the end of the bones pointing straight up. Using a boning knife or electric knife, cut downward close to the bones releasing the meat from the bones. Save the bones to make beef stock for soup. Slice the meat just before serving. |
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| Serve with Creamy Horseradish Sauce. |
