Like the rib-eye roast and rolled roast, a standing rib roast is a cut of meat located between the chuck and the short loin. However, a standing rib roast includes three or more ribs, which provide more flavor. The meat is roasted upright, which allows a thin layer of fat to flavor the meat. Standing rib roast requires a long cooking time, and because it is relatively expensive, it is often relegated to holidays and special events.
