This is so simple - don't ever be daunted by a standing rib roast again! We make jokes about starting at 3:00 pm, but it works great - and we usually have dinner ready to serve at 7-7:30.

1 standing rib roast, any size - get prime quality, bone-in

Start at 3:00 p.m.  Seriously. Preheat oven to 375°.  Place roast on broiler pan, bone side down in oven and cook for one hour.  Turn oven off.  Keep the oven door closed!!  45 minutes before serving, turn the oven back on to 300°.  Serve with Yorkshire Pudding.

(Recipe originally from Lund's Grocery Store, Minneapolis)

Variation: the night before making your roast, coat the meat with Coleman's mustard (we prefer the powdered mustard reconstituted with water, 1:1) and salt (use ice cream salt or rock salt found in the grocery store). Wrap it up in butcher's paper or aluminum foil and refrigerate until you're ready to roast it. The next day, rinse the mustard/salt mixture off and follow the instructions above.

Note: if you don't have enough fat drippings for the Yorkshire Pudding you can add bacon fat, but you can also ask the butcher for extra fat since a lot of people have their roasts trimmed (we don't have ours trimmed). Just add the extra fat to the roasting pan.
 

Standing Rib Roast with Yorkshire Pudding