Section one and two included women's socio demographics factors such as age, living situation, health insurance status, education, mode of transportation to health care, distance to health care, employment and history of pregnancy.
1 Place the roast (ribs down or fat side up) in roasting pan. 2  Sear the rib roast for 15 minutes at 450Â°F, then turn the oven to 325Â°F for the rest of the cooking time. 3  Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Sear the rib roast for 15 minutes at 450Â°F, then turn the oven to 325Â°F for the rest of the cooking time. 2  Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan.
3 Preheat your oven to 500Â°F (or the highest temp your oven reaches less than 500Â°F). Pat the roast dry with paper towels (pre-salting should have made the roast release some moisture), and sprinkle the roast all over with salt and pepper. 4 Place the roast fat side up and rib bones down in a roasting pan.Insert a meat thermometer into the thickest part of the roast, making sure that the thermometer isn't touching a bone. 5 After browning the roast at a 500Â°F temperature in the oven for 15 minutes, reduce the oven temperature to 325Â°F.tâs called a standing rib roast because to cook it, you position the roast majestically on its rib bones in the roasting pan. Beautifully marbled with fat, this roast is rich, juicy, and tenderâa feast for the eyes and the belly. Itâs also very easy to cook.