Standing Rib Roast

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Excellent

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Bam!! Omg.. this is the bomb. Im making this again this year; thanks Emeril.

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haven't tried it as yet, know it will be success cause this man is so common sensical """""

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This roast was perfect and really really easy to make. My husband LOVED it and I ate about twice as much beef as I normally do. It was to die for!!

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I made the Standing RIb Roast for my Sunday dinner. The prime rib was well seasoned and delicious. The recipe is so easy to follow. I will be using this recipe more frequently.

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i only make prime rib once a year, on New Year's. Since finding this recipe it's become my go to; never fails to be a hit with friends and family. The only additions/changes I've made are to be certain to bring the roast to room temp. (out of the frig 2-3 hrs before cooking, or it will roast unevenly. I also drop the temp from 450 to 325 (not 350 as is most often recommended; slower is better!

John, at 140 degress internal temp. your meat is definitely going to be well done! Plus it's going to continue to cook after you take it out of the oven for its rest period. I always allow for at least 20 mins. "rest," and over that time you can expect the temp. to rise another 10 degrees, so you need to compensate for that when you decide to pull it out of the oven, that is 10 degrees below your desired final temperature!

For medium-rare take it out of the oven when the internal temp reaches 115-120; mine always, always turns out a perfect med-rare after a 20 min. rest! For medium, medium-well done, take it out when it reaches 130 degrees, max.

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Best Standing Rib Roast I ever made!

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I have been making Standing Rib Roasts for years, salt, pepper and garlic is all I've ever used, but I wanted to try something different. I followed Emeril's recipe to the letter, except for tyeing the fat back on. My roast had such a thin layer it was unnecessary, I just trimmed it back and left it attached, than laid it back over the rub and it stayed in place just fine.
I had a 3 bone 8 1/2 lb roast and roasted it as per the temp & time table in the recipe, I also used a meat thermometer. I pulled it out of the oven 35 Min's. early at 140? on the thermometer. I was a little displeased on the outcome, at 140? it should have been Rare, but instead it was Medium to Medium Well. Maybe my thermometer is old.
The flavor was wonderful! I will definitely be using this recipe again, however I will buy a new thermometer and roast as I always have in the past. At a Low Temp of 180? - 200? oven for 5 to 6 hrs, or until I get an internal temp. of 135? - 140?.
Low and Slow is definitely better than Hot and Fast.

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Had some difficulty re-tying the fatstrap back to the roast but otherwise it was extremely easy. I made a 5 rib, 13 pound roast and the roasting time as directed (18-22min/pound was off a bit but if you use a meat thermometer you won't have any problems. Really nice flavors and a beautiful crust. Recommend deglaze and using the Au Jus recipe as well. Was a bit salty at first but water delusion remedied easily.

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I have prepared this Roast for the past 4 Christmas meals. My family requests this every year! It is a no fail recipe.