Standing Rib Roast Cooking Temperature?
I wanted to know some tips to get the perfect cooking temperature for a good standing rib roast. When it comes to meat you have to be very careful with the cooking temperature in order to have a good standing rib roast. Some cooking books don't explain this things enough and I need some details. As meat tastes awful if you leave it longer than needed, it's necessary to know when to raise or lower temperature. Could you tell me what are the temperatures to cook a good standing rib roast?