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I have a far simpler recipe for standing rib roast:
Preheat oven to 450F.
Place meat on rack set in roasting pan. Place meat in oven; reduce temperature to 350F.
Roast until meat thermometer inserted into center registers 135F (for medium rare), approx, 2 hours and 15 minutes.
Transfer to platter, let stand for 10 to 15 minutes before carving.
Works like a charm. Everything else is just gravy. <heh>
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