How to cook a standing rib roast to perfection without a meat thermometer or having to think about it even once.

DEAD EASY | See the perfectly cooked standing rib roast in this picture, the one cooked to medium rare, the hunk of beef that looks like it belongs on the cutting board at a buffet carving station at the St. Regis in NYC? Well, I had one that looks exactly like it resting and ready to serve on my kitchen counter last week. I called it my beautiful no-brainer roast.

My road to roast perfection was pretty much bump-free thanks to a recipe I read in The New York Times a few weeks ago (see the link below). It originally appeared in the newspaper in 1966, and food writer Amanda Hesser reprinted it recently “so that rib roast can finally have its no-knead-bread moment.” Read more