How to cook a Standing (bone-in), Rib Roast
Rub roast all over with oil, kosher salt, black pepper and minced garlic. About 1 tablespoon of salt, 2 teaspoons of pepper, and the more garlic the better. Allow the roast to sit on counter and come up to room temperature (about 2 hours). Roast should be placed bone side down.
Pre-heat oven to 400 degrees. Place roast in oven for 30 minutes to sear. It will spit and crackle. Turn oven down to 350 and bake uncovered for 15 minutes per pound. Check internal temperature often. Cook to an internal temperature of 125 – 130 degrees depending on your preference. Remove and tent loosely with foil for 15 minutes. The roast will still cook while tented.
130 degrees is rare (red), 145 is medium rare (pink), and 150+ is done to well done.
How to Cook a Beef Tenderloin
Allow roast to sit on counter and come up to room temperature. Rub all over with minced garlic, kosher salt, and black pepper in a mixture of oil.
Pre-heat oven to 350 degrees. A 2.5 – 3 lb. tenderloin will take about 45 minutes to cook to rare. If allowed to rest after cooking it will continue to cook. Depending on your preference it may be taken out to rest after 40 minutes.
Allow yourself one hour for the whole cooking/carving/serving process. Do not overcook a beef tenderloin to well done. It will be chewy.
With plenty of sides this should serve 6 average eaters.