In my opinion, there is nothing better than a standing rib joint as far as beef goes. The flavor of the meat is really good and since it’s a fattier cut, it will be very tender. I don’t eat red meat very often but when I do, I really like the standing rib joint. I find it the most tender cuts of meat out of any of the beef joints.
Freshly ground black pepper
(I am not giving amounts for the seasonings because you just have to use A lot. Put it this way, the more you put on, the better it will be)
Season the joint with a lot of salt, pepper and garlic powder and leave in the refrigerator for several hours or overnight so the meat absorbs the flavorings.
About an hour before you want to put your joint in the oven, take it out of the refrigerator and let it sit on the counter for about an hour until it gets to room temperature. Preheat the oven to 450 degrees. Place rib joint on bottom rack of the oven and roast for 45 minutes. The reason why I start it out on such a high temperature is because the high heat makes a crust around the meat and it seals in the juices. After 45 minutes turn the oven temperature down to 350 and roast for another 1 1/2 to 1 3/4 hours depending upon how you like your meat. The general rule is about 20-30 mins per pound. After the roast is done and you take it out of the oven cover it with foil for 10-15 minutes and let it rest. This will redistribute the juices back into the meat because if you cut it without letting it rest, all the juices will escape and your meat will be dry. Cut the slices about 1/2 to 1 inch thick. My piece of meat had the bone removed and then tied on the bottom as the bone will keep the beef moist and give it lots of flavor. If you go to your butcher you can have them keep the bone on, but I personally like it off as it makes for easier cutting.