Heat oven to temperature as specified in the chart that follows. Place roast (straight from refrigerator), fat side up, on rack in shallow roasting pan. (No rack is necessary when roasting a bone-in rib roast.) Season roast, as desired.et roast stand 15 to 20 minutes. (Temperature will continue to rise 5 to 10ºF to reach desired doneness and roast will be easier to carve.) Note: The USDA recommends serving beef roasts at medium rare (145 °F) to medium (160 °F) doneness.