Standing Rib Roast

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was the first time I've ever made a roast like this, and I followed the directions exactly. It was perfect! My family likes their beef on the rare side, so I removed the roast after the minimum amount of time suggested in the recipe. I will definitely make this again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was my first time cooking a rib roast. Because it was my first rib roast, I was a little apprehensive at how it would turn out, but this roast turned out to be the best I have ever cooked! My daughter couldn't seem to stop eating it. I really don't see how you could mess this up. The directions were easy to follow, and the ingredients were very simple. The seasoning was perfect for the meat. I can't say enough about the flavor! I don't believe I have ever cooked a piece of meat that was as tender and juicy as this. Unfortunately, I was out of red wine and didn't know it when I began to prepare this meat. I didn't have beef stock, so I had to substitute with beef broth, but it was delicious, just the same. I took another reviewer's tip and added a little Basil to the seasoning mixture. I cooked my roast to an internal temperature of about 138 degrees. The one thing I can recommend is I wouldn't cook it to a temperature any higher than 140 degrees even if you want it more done than rare. As the roast rests, it will continue cooking and will be a medium-rare, anyway, after it rests for 20 - 30 minutes. Although, this a pricey cut of meat, the final result was well worth the money paid. I highly recommend this recipe to everyone. It will, definitely, become a staple in my recipe folder.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have never made prime rib before. I have never even ordered it in a restaurant. Took a leap and served this Christmas day. Everyone raved!!!! It was wonderful. Taste was excellent.I bought a Choice cut of meat..what a difference! Was worth every penny.

Only difficulty I had was timing..was aiming for a med well roast. The temps here and times didn't allow for that. Had trouble finding help. Figured it out in the end. Also there is no way a 6 lb roast would 8. I bought 10 was perfect.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is so easy to make and well worth the cost of the roast. I adjusted the "sauce" to taste... by not adding extra wine and adding canned mushrooms at the end to make it more like my Mom's, my Mom is a good cook but Emeril she is not.... shhh. don't tell her. But I did cook the roast in the wine broth mix and followed all the spice instructions.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was my first time to cook a rib roast and I was doing it for 10 people for our Christmas dinner. Nervous is an understatement considering it was also a $130 piece of meat! This was absolutely FANTASTIC and came out perfectly medium rare! Don't skimp out on the roasted garlic crust! It was the PERFECT flavoring for the meat! We ended up having only 7 for dinner and, literally, less than 1/4th of the meat was left! Unbelievable!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I cooked this for Christmas dinner, and it was a hit. This was my first standing rib roast and I received rave reviews.
I followed the recipe from the show, which had the garlic rub on the outside of the fat. It was delicious, but as other reviewers have said, it gets crispy and doesn't penetrate as much into the roast as I would have hoped. It was delicious nonetheless, but next time I will put it under the fat layer.

My roast was 10 lbs, and followed the recipe (450 for 20 minutes, 350 for the remainder. I used a thermometer for medium/medium rare, which ended up taking 3.5 hours - this matched the recipe recommendations

I will certainly use this recipe again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very simple to do and it turns out just like a Great Chef made it, ME!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The best rib roast I've ever had. I followed the directions for seasoning and tying the fat on, then let it sit over night. Made it for Christmas dinner and it was AMAZING !! Have made it a few times and my entire family can't wait for the next. THANK YOU!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very flavorful. Crispy outside with a very tender juicy inside.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was my first attempt in cooking a standing rib roast, I was a bit nervous since I paid $46 for it. I must say it was well worth the price! This recipe is very easy and deeeeeelicious!! My family loved it and we all decided to add it to our Christmas menu!!