For a standing rib roast, Chef Colin typically uses a CAB 109 export rib roast.
The 109 export has the cap removed and perhaps is the most common bone-in rib that is used for a standing rib roast or ‘prime rib’ (keep in mind that although that classification is used more often than it should be a true prime rib is technically only so if it comes off of beef that grades prime or above).
The 109 export has the rib bones on it so the meat stays moist and will taste amazing.
Next, rub the roast with kosher salt, fresh cracked black pepper and fresh thyme leaves.
Then, put on a little flour on the outside – just a dusting. It helps form a crust, and will taste crunchy and delicious.
Cook at 325 degrees until the internal temperature of roast reaches 128 degrees.
Pull the rib roast out of the oven and rest for 30 minutes before slicing.