This quick recipe was clipped from a newspaper and found in a large collection, it was published in 1976. I’ve typed it below along with a scanned copy.

Recipe of the Week

STANDING BEEF RIB ROAST
2 TO 3-RIB BEEF
STANDING RIB ROAST

Salt
Pepper

Oven 325°
6 to 8 servings

Have the meat man remove the chine bone to make carving easier. Season with salt and pepper. Place fat side up on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part, being sure that the bulb does not rest in fat or bone. Do not add water. Do not cover. Roast at 325° to the desired degree of doneness.