I have to ask this very novice cooking questions. When a recipe calls for a "standing" rib roast, what does the "standing" mean? Is that a certain cut (ie, shoulder, ect)
The standing rib roast has the ribs still on it so that you can "stand" it on your roasting pan without a rack. Plus the bones add a bit more flavor, too. Comes from the same area and contains the same meat as a tenderloin, as I recall.