Remove the standing rib roast from the refrigerator 1 to 2 hours before cooking
Pat the roast dry with paper towels
Preheat the oven to 450°F
Season the roast generously with salt, pepper, and any desired herbs or garlic
Place the roast bone-side down in a roasting pan with a rack
Insert a meat thermometer into the thickest part of the roast, avoiding the bone
Roast at 450°F for 15 to 20 minutes
Reduce the oven temperature to 325°F
Continue roasting until the internal temperature reaches your desired doneness
Remove the roast at 120°F to 125°F for rare
Remove the roast at 130°F to 135°F for medium-rare
Remove the roast at 140°F to 145°F for medium
Transfer the roast to a cutting board
Tent loosely with foil
Rest the roast for 20 to 30 minutes
Slice between the bones or carve into thick slices
Serve immediately