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1 standing rib roast (any
season to your liking

Meat should be at room temperature. Preheat oven to
375 degrees. Cook roast, seasoned to taste, in shallow pan, fat side
up for 1 hour. Never open oven door. Turn oven off. Before
serving, turn on oven again for 40 minutes at 375 degrees. Cook in
the morning for the first time or at least 3 hours before the
second cooking. (If roast is small cook only 35 minutes for
the second cooking.) This makes a rare to medium-rare roast.
Allow 2 servings per rib.

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