Standing Rib Roast

I don't know about y'all, but by the time Christmas rolls around, I am purely de-dog turkeyed and hammed out

Well, I'm just starving for a piece of succulent beef by the time Christmas gets here

And this is one of the easiest ways, the most foolproof recipe that you can use

We're going to start with a six-pound standing rib roast bone-in, because actually this is my favorite part

I love knowing around these wonderfully moist fatty bones. So simple. All we're going to do is rub this boy down with salt, pepper, and garlic powder

And don't be shy because this seasoning is going to make like a crust on him

Now you can be creative when you're doing this roast, and you can actually use whatever you want to on it

We could actually make slits in him and put in some fresh garlic if you like

or stick in some fresh herbs, but I love the taste of just pure beef

I don want any other flavors pouring in on my beef I just associate rib roasts with Christmas and I been cooking them for years But when I was first married

we were doing good to buy hamburger meat. This is a little bit on the pricey side

but thank goodness now I can actually afford me a good standing rib. So we've got him all ready

and all we're going to do is put him on a pan with a rack

We're going to put him in a 375-degree oven. Let him cook for one hour, and then I'm gonna shut off the temperature and let him rest probably for about three hours

An hour before I need him, I'm gonna turn the oven back on to 375, let him cook for about 45 minutes

take him out of the oven, let him sit up on the counter and rest for 10 minutes

and then we're ready to eat the most wonderful, scrumptious, prime rib roast you have ever wrapped your lips around

I'm gonna find a little hidden spot to cut off off, because I've got to taste it

I've got to make sure it's good enough for the family, don't I? It's out of this world