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Foolproof Standing Rib Roast Recipe

Foolproof Standing Rib Roast

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (213)

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Average Rating:

Total Reviews: 213

Showing 41-50 of 213

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  • on January 08, 2011

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    This was a great and easy recipe. The house seasoning is very good. Next time I would cook it a little less, it got a little too done for me. I did a 4+ pound roast and followed the recipe exactly.

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  • on January 02, 2011

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    I have now done this EXACT recipe 5-6 times and it IS foolproof! When rib roasts are on sale, we have them, and ALWAYS on Christmas day. LOVE THIS RECIPE!!

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  • on January 01, 2011

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    After over cooking or under cooking rib roasts in my life, I tried this one at Christmas 2010 and it came out PERFECTLY. I couldn't believe how well it turned out especially since the instructions seemed kind of weird to me. It was the best roast I've ever made and the least amount of work too! All you need is patience to not open that oven door for 3 hours. You'll be glad you didn't!! Thank you Paula!!

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  • on January 01, 2011

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    This is indeed foolproof, very tender and juicy. My family loves it everytime I prepare it. I just have to adjust the cooking time depending on the weight of the roast.

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  • on December 29, 2010

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    I know my way around the kitchen pretty well but was a bit thrown off by the size of roast I needed to do. 8 1/2 # worried me. Rib roast is way too expensive to fowl up.. I checked out a few ideas and have been pleased with Pauls's recipes before so after reading the reviews I went with it. I must say that it was so easy I could not imagine and without a doubt the best roast I ever cooked. My family was really impressed.
    I did add 15 min to the initial cooking time because of the size but everything else as directed and it really was great.

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  • on December 29, 2010

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    I thought I knew how to cook rib roast! A coworker raved about this method & I decided to try it.

    This method rocks. I've tried with multiple times with sizes between 4 and 7 pounds, subtracting 10 minutes on the smaller ones and adding 10 on the larger. Comes out great every time. The eye of the rib is so tender and the cap is perfectly rendered.

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  • on December 28, 2010

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    On a hunch, I turned the oven off after 40 minutes on the last hour of cooking. I'm really glad I did because the roast would have been more than well done if I hadn't. I don't know what happened, I followed the instructions to the letter. My roast was even a tad over 5 pounds! I checked my oven temp and it registered 378 degrees. Maybe my oven holds heat better than some? Anyway, I think it would have come out rare to medium rare if I hadn't done the last 40 minutes.
    So, I'll try that next time and let you know!

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  • on December 28, 2010

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    I made this recipe on Christmas Eve with a 6.18 lbs. Standing Rib Roast and was nervous. This was the easiest, most perfect recipe ever!!!! The meat was so good and it was cooked absolutely perfectly. I was told MANY times how wonderful it was during our Christmas Eve dinner. Thank you Paula for making me a Christmas Star!

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  • on December 28, 2010

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    I have made this twice now and both times the roast has come out perfect.
    Of course, its going to be salty if you use the whole amount of House seasoning but the recipe only calls for 1 Tablespoon. Thanks Paula for a great recipe.

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  • on December 28, 2010

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    Wow! This recipe is a winner! It's easy and fabulous. Got tons of compliments on the roast. Had a 7.5 lb roast so increased the initial cooking time, but followed the rest of the recipe. Turned out great. Good thing, too, as the roast was not an inexpensive cut of meat. This recipe is definitely a keeper.

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