At any rate, here is the recipe for Sunday Rib Roast:
1 3-rib standing rib roast (7-8 lbs) (I used a 2 rib roast)
1 tbsp kosher salt
1 1/2 tsp fresh ground black pepper
mustard horseradish sauce or stilton sauce (I used neither of these)
Two hours before roasting, remove the meat from the refrigerator and allow it to come to rest (I forgot to do this)
Preheat the oven to 500 degrees. Place the oven rack on the second lowest position.
Place the roast in a pan large enough to hold it comfortably, bones side down and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the over, reduce the oven temperature to 325 degrees and roast for another 30 minutes. Finally, increase the temperature to 450 degrees and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees. Be sure the thermometer is exactly in the center of the roast.
Remove the roast from the oven and transfer it to a cutting board. Cover tightly with aluminum foil and allow the meat to rest for 20 minutes.
My knife carving skills leave something to be desired.
And here's my friend Buddy. I told him to go lay down and he typically goes in the living room and does it, but today he just decided to lay right down on the rug in front of the stove. (Excuse my raggedy rug; I wanted to get a new one, but figured it was pointless since we're moving).