The great thing about fancy roasts is they basically need zero attention, which is excellent because if you’re making an impressive main course, you have sides and desserts to worry about. If anything, stay away to prevent yourself from opening the oven to see how great it smells. It smells awesome, so don’t touch the oven. Simply put this standing rib roast in and leave it be for about 3 hours. Boom, you just achieved a beautiful even medium-rare.

Don’t trim any fat until the roast is fully cooked and rested — it needs all of that good stuff while it’s cooking to keep it moist and juicy. The sweet pear brandy glaze both cuts and complements the richness of the meat, so we recommend you keep all the fat intact and brush it very liberally with the glaze.