This is definitely a special-occasion cut of meat, but there is absolutely no better way to cook it than in the convection oven. Cooking time will be reduced by one-third to one-half to achieve the doneness you prefer. Use the probe that comes with your oven, or follow the timing and check doneness with a meat thermometer inserted into the roast or with an instant-read thermometer.

　　

Ingredients

makes 2 servings per pound

　　One 4- to 10-pound trimmed standing rib roast, chine bone removed

　　1 tablespoon dried thyme, crumbled

　　Kosher salt

　　Cracked black peppercorns

　　

Step 1

Remove the top rack inside the oven and position it on the second rack from the bottom. Preheat the oven to convection roast at 325°F. Coat the rack of a shallow roasting pan with nonstick spray for easier cleanup.

　　

Step 2

Place the meat on the rack in the roasting pan and rub generously with the thyme, salt, and peppercorns. Insert the oven probe or a meat thermometer so that the tip is in the center of the muscle, not touching a bone.

　　

Step 3

Put the meat in the oven and roast until the probe or thermometer reaches 125°F for medium-rare. The meat continues to cook once you take it out of the oven, so be careful not to overcook it.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.