Y'all, what I just love about a rib roast is you can make the menu as formal or as informal as you like.
Or that food thermometers can end up contaminating your rib roast?
Have a rib roast of beef cut standing—that is, with the bones left in.
Serve a rib roast, left on the bone, standing as shown in the illustration, garnished with parsley.
The rib roast was done to a turn, the mashed potatoes whipped to a flaky lightness.
To carve a rib roast properly, cut it parallel with the ribs and separate the pieces from the backbone.