Standing Rib Roast

1. 1

   Wash roast; trim off excess fat.

2. 2

   With small knife, pierce 3 to 5 times.

3. 3

   Insert 1/2 garlic clove in each place.

4. 4

   Sprinkle top and sides with seasoned salt to taste.

5. 5

   Lightly sprinkle with sage (top and sides).

6. 6

   Insert meat thermometer and cook at 325u00b0 for 1 3/4 to 2 1/2 hours or until thermometer registers desired doneness, 140u00b0 for rare, 165u00b0 for medium and 180u00b0 for done.

No additional tips available.