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Standing Rib Roast Recipe

Standing Rib Roast

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Average Rating:

Total Reviews: 50

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  • on December 29, 2012

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    Great recipe. I made a few adjustments. I choose to slow roast the prime rib at 325 F to 350 F instead starting out at a high temperature. I used beef stock instead of chicken broth and I added fennel to the veggies. The prime rib came out great but I was most impressed by the gravy I made from the juices. The gravy was so tasty with cayenne pepper that I did not need to add any seasonings. I used butter, flour, the meat juices, a tiny bit of sherry and it made the best gravy ever. Thank you for the awesome recipe.

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  • on December 25, 2012

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    Made for Xmas dinner, was perfect. Used a rack but still but vegetables on bottom of pan. Used thermometer and beef was cooked perfectly! Family loved it.

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  • on December 25, 2012

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    This is an excellent tasting easy to prepare recipe. I will never buy prime rib at a restaurant again after tasting my own creation. Thermometer is a must for error free to prevent over cooking.

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  • on December 25, 2012

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    This recipe is pretty standard and fool poof if you have even any type of cooking skill. It is very handy that meat temps were included. I normally search through the Joy of Cooking which really doesn't spell out the temp/doneness options.

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  • on December 24, 2012

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    OMG I cooked this last night for dinner, not only was this so easy to prepare it was amazing! My husband said that this was the best meal I have ever made! The only change I made was along with the veggies under the roast I added halved baby potatoes. I highly recommend this recipe.

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  • on December 23, 2012

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    This is a fantastic recipe! Making it again for Christmas Eve dinner and everyone loves it every year! Can't wait for the holidays to come around just for an excuse to eat this!

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  • on November 30, 2012

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    Is it okay that my wife and I and kids just ate 6lbs of this in one sitting? We thought there would be plenty for left-overs. WOW! We use to just throw everything that said "roast" in a slow cooker and guess on seasoning. NEVER AGAIN! I even failed to follow the directions and this turned out great. We didn't have Olive Oil so I had to use Crysco... We didn't have carrots or celery. I just put some onions and celery salt in the pan. I cooked the meat on a rack above the pan because I didn't have enough veggies to get it off the bottom. Then I failed to operate the oven properly and left it at 450 when I was suppose to set it to 350. I took it out about 1 hour earlier than instructed and it was perfect anyway.

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  • on November 02, 2012

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    I made this last year for Christmas. It was awesome!!! I really couldn't believe how good it was. TaaDaa good! I am looking forward to making it again this year for my family.

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  • on June 06, 2012

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    This is so delicious. All Anne's recipes are good. Is Anne Ina's daughter??? They both use to much salt. I know not to use the amount of salt that she uses.

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  • on January 29, 2012

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    We had planned to make this recipe for a dinner party with friends. We started reading through the reviews and became skeptical and almost went looking for an alternative recipe. So glad we stuck with this one.

    We followed the recipe with the exception of using both cups of chicken broth in the beginning with the red wine.

    The roast was perfectly cooked, juciy and delicious. The veggies were very tasty although they were mushy and not visually appealing.

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