Probably the most common cut, certainly the most recognizable, that comes from the Rib is the Standing Rib Roast. This is the King of beef roasts in this country. In selecting a Standing Rib, ask for the small end. It may be a bit more expensive, but it is the best.

It should be trimmed so that the rib bones are no more than seven or eight inches in length, with the chine bone, feather bones and back strap removed. If not, carving will be a problem. For generous serving of Stading Rib, figure on two people per rib. That means if you plan to serve six, you should be able to do so with a tree rib roast.

Don't even bother with less than a three-rib roast, any less than that is not a roast but rather a thick steak and would be better treated as such.

Merle Ellis - Cutting Up In The Kitchen - 1975

Looking to impress family and friends with an extremely tender roast off the barbecue pit? Then take Merle's advise go to the butcher shop and get the Standing Rib Roast. Once you have it home, then mix the following together and sprinkle on the meat prior to cooking:
    2 T. Salt
    1 T. garlic powder
    1 T. Onion powder
    1 t. thyme
    1 t. ground bay leaf (lauris nobilis -
       not California bay!)
    1 t. fresh ground black pepper

Use like salt and enjoy!

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