I will admit my ignorance right here, right now: I did not know that a standing rib roast was the same thing as Prime Rib. Is this some kind of regional labeling difference? No matter – it was just as well that I didn’t know that I was making something intimidating, because it just would have made me nervous. Regardless, we invited some friends over for a casual pre-holiday dinner, and we had a blast. The rib roast, I’m thrilled to say, turned out beautifully. I had a moment of panic before putting it in the oven, realizing that the recipe instructions (p. 76, Barefoot Contessa Family Style) called for a 7 to 8 pound rib roast, while mine was a measly 4+ pounds. Thinking that a size difference that significant would make a difference in the cooking time and temperature but not having enough time to rectify the situation, I pulled out my trusty companion, How to Cook Everything by Mark Bittman. (In searching for that link, I see that there’s now a revised version of that cookbook, as well as Bittman’s vegetarian version. Drool.) Anyway, my friend Mark B. helped me out of this pinch, with cooking times and temperatures for a smaller roast. We served the meat with the mustard horseradish sauce (Barefoot Contessa Family Style, p. 78).