Standing Rib Roast (Bon Apetit)

1. ¾ cup flour
   
2. 1 tsp. salt
   
3. ½ tsp. pepper
   
4. 1 Tbs. paprika
   
5. 3 garlic cloves minced
   
6. horseradish sauce if desired
   
7. 3 to 4 rib roast (7 to 10 lbs.) trimmed of excess fat, feather bone and ribs loosened and tied in place
   
   Preheat oven to 500-degrees. Combine flour, salt, pepper, paprika and garlic. Rub roast completely with this mixture. Place roast fat side up in a shallow roasting pan (a rack is not necessary since bones form a natural rack). Insert meat thermometer into thickest part of roast making sure tip does not touch bone. Sear roast at 500 degrees for 15 minutes. Reduce heat to 325-degrees and continue cooking as desired. To determine roasting time:
   
   Very rare: 15 minutes per lb. or 140 degrees on thermometer
   Medium: 20 minutes per lb. or 160 degrees on thermometer
   Well done: 25 minutes per lb. or 170 degrees on thermometer
   
   When desired doneness is reached, turn off heat, leave oven door ajar and allow meat to rest 20 minutes – this makes carving easier and fewer juices will run out onto the platter so the meat will be more succulent. Cut string and serve with horseradish sauce if desired.
   
   Horseradish Sauce: Blend together ½ cup horseradish, 1 cup sour cream, 1 cup whipping cream & salt & pepper to taste.