Standing Rib Roast

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Update for 2015 - new and improved recipe from Kroger. Easier and less mess! I did use the rub from Rita's recipe bc I had some left. I made a 5 pound roast and roasted it for 3 hours. The temperature on the thermometer was already at 140°! However, it was still nice and pink inside.
Directions below.
Original recipe From Rita's column in newspaper. She says this recipe is from Paula Deen. I made this for Christmas dinner 2014 and it was amazing. It did spit a lot and made a mess in my oven, but at least it tasted great! My husband said it was the best meat I ever made. I think it was also the most expensive meat I ever purchased! I got it from Costco. We had some leftover that I sliced and then warmed up in a covered casserole with some added water. Be careful when doing that...I warmed it too long and ended up overcoming it. I also sliced some of the leftover meat really thin and made mini sandwiches in Hawaiin rolls. That was quite tasty! Could also use leftover meat for a steak salad or flatbread. All kinds of options!

Ingredients

• From Kroger:
• 7 lb standing rib roast
• Oil
• Salt
• Pepper
• 2-3 T minced garlic
• From Rita:
• 1 (5-pound) standing rib roast
• Up to 1 tablespoon House Seasoning
• House Seasoning:
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• You could just mix up a smaller amount for this recipe:
• 2 t salt
• 1/2 t black pepper
• 1/2 t garlic powder
• This will equal 1 tablespoon. Could even make less: 1 t salt, 1/4 t blk pepper, 1/4 t garlic powder

Preparation

Step 1

Kroger's directions: to make carving your roast easier, ask your butcher to cut the bones off the roast then tie them back on ( cut & tie). Preheat oven to 275°. Rub oil over entire roast. Moderately coat with salt and pepper. Spread garlic on roast and rub in seasonings. Stand roast on bones in an oven safe pan, do not cover. Place roast in oven and roast for 3 1/2 to 4 hours, until roast reaches 130°. Remove from oven and lightly cover with foil. Let rest 15 to 20 minutes before serving. Uncover roast, cut strings, place roast on a serving platter or cutting board and carve.

Rita's directions:Allow roast to stand at room temperature for at least 1 hour.
Preheat oven to 375. Rub roast with house seasoning. You don't need much. Place roast on a rack in the pan with rib side down and fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open for 3 hours. About 30-40 minutes before serving time, turn oven to 375 and reheat the roast. IMPORTANT: do not remove roast or open the oven door from the time the roast is out in until ready to serve.
When I made this, my roast was a little bit bigger so I increased the roasting time a little bit. The roast was really rare and lots of red juice was seeping out. My husband was a bit concerned about this and thought we should roast it longer. My two adult sons disagreed. We ended up eating it very pink and it was so delicious. Definitely make again!