Select a standing rib roast allowing 1/2 pound per person. Season well with salt and pepper.Place meat fat side up in a shallow roasting pan. Most standing rib roasts do not have the ribs but if you have requested one with the ribs, place them ribs down and they will form a natural rack keeping the meat out of the drippings. if boneless, use the rack that comes with the roaster.
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.
Roast meat in a 325 degree F oven until desired doneness. 140 degrees is rare, 160 degrees is medium and170 degrees is well done. Cover loosely with aluminum foil and allow to set for 15 to 20 minutes for easier carving.
If cooking a bone-in roast, roll the roast on its side with the end of the bones standing 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.
Save the drippings and meat scrapes to make excellent broth for soup. Leftover meat makes excellent beef tips over rice.