When it comes to the holidays, everyone has their favorite roast. For me, there can be only one: the standing beef rib roast. This pricy cut is often misidentified as "prime rib," and, sure, some of them are prime grade, but few are. If you can only find choice rather than prime, that's okay. Either way, it's an expensive hunk of meat, so you'll want to cook it right. Here's how I do it. Oh, and don't forget to serve with a hot, fresh Yorkshire pudding. Note: If you would rather not…
