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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 January 02, 2012

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    The roast was fabulous but the veggies too salty and mushy. We are not fans of using wine in the recipe so I used beef broth in its place. Next time I would eliminate the salt on the veggies...the salt from the roast oozes down into the pan with basting and that is plenty of salt. I added at least 2 cups of water in addition to the stock etc and it still needed more water at the end to make the au jus. The pan juices were yummy after the addition of the water but it was so sad to have all these fabulous vegetables go to waste. I definitely will use this recipe again with some tweeking. Thanks Ann, you introduced me to a fabulous feast.

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  • on December 30, 2011

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    This was a HUGE disappointment. I have prepared countless standing rib roasts with great success but was intrigued by the wet roast method here and the chance for tasty veggies and a delicious au jus.

    I followed her recipe to the letter. The beef was fine, just never developed the wonderful crust that occurs with dry roasting. Something happened to the interior too as it was drier and less flavorful than with a dry roasting method. (I pulled it from the oven after 2 hours 25 minutes total, at 122 degrees, so it was nicely cooked, and I got my meat from the best butcher in the county as I have for years, so it had nothing to do with the quality of the roast or overcooking it

    The vegetables were a disaster and not salvageable. The "juices" were a gelatenous syrup and oozed into my gravy separator...which was when I realized that there was no hope for the veggies or for an au jus, from these juices.

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  • on December 28, 2011

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    Absolutely delicious!!! I used a 5 1/2 pound roast with 2 bones in. The cook time was still about the same as suggested in the recipe and it came out a perfect medium rare. My in-laws were extremely impressed.

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  • on December 27, 2011

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    I fixed this for Christmas Eve and it was a great big hit! It was very easy to prepare and the smells were to die for! The meat was super tender and the flavors were delicious! The gravy was delicious, it was my first gravy without making a roux. Thanks Anne, you did it again!

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  • on December 26, 2011

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    We cooked an 11pd rib roast and it took 5 hrs total for a nice medium cook steak!It fed a total of 20 guests and had no left overs for people to take home! The smell of the rib was enticing!!! Keep a watch on the chicken stock and red wine as it will dry up very quickly! All you have to do is keep adding it while cooking.Do not forget to add the drippings to the meat every so often! Be very attentive to this dish while cooking it for a perfect temperature!
    Overall, my guests were extremely pleased they could'nt stop complimenting us on this steak! They said it was better than the restaurant steak dish! I was definitely proud! This dish is well complemented with her smashed potato gratin! Thanks Anne!All I can say is ..LOVE..LOVE..LOVE!!!

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  • on December 26, 2011

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    Perfect! I did 30 min at 450 degrees with Peppered Bacon on top. Took bacon off and roasted at 350 degrees 1 hour 45 min for an 8 lb roast. Let it rest for about 30 minutes covered with foil. I also added low sodium Beef Brother and Yellow Onion to the pan in place of the wine and veggies to make a PERFECT gravy - yum-my!

    The night before I trimmed the fat and made a slurry of crushed Peppercorns, crushed Garlic, Basil, Oregano, Smoked Sea Salt and Extra Virgin Olive Oil that I spread all over and between the bone layer and the top. Covered tightly with foil and then wrapped with plastic wrap. I did this because the first time I cooked it (exactly by following the directions I didn't feel like it had enough flavor. I also thought it was best to not open the door every so often to baste as the temperature of the meat kept dropping and it turned out a bit tougher.

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  • on December 26, 2011

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    The whole house smelled wonderful as the roast beat was cooking! Great recipe!

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  • on December 26, 2011

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    This was my first time making a rib roast and I am so glad that I went with this recipe. It was fantastic. I made it for our Christmas dinner. I let it cook to 135 degrees so that the outside was more well for those who that prefer less rare meat, and the inside was pink for those who prefer it a little rarer. It was still super juicy and tender and everyone raved over it. I didn't make the vegetables with it, because we already had our sides. I just put it bone side down in the roasting pan with plenty of beef stock. Make sure that its twined really well so that the skin won't pull away from the meat. All in all this was easy to make and so worth the money I spent on the roast. This will be a Christmas staple for us.

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  • on December 26, 2011

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    This was my first attempt at a standing rib roast, and it couldn't have been easier. I watched Chef Burrell make this Secrets of a restaurant chef and HAD to try it. It was super easy and praised by everyone at our Christmas Eve dinner. I thought she was heavy handed with the salt on the episode, but put my faith in her seasoning experience and am very glad that I did. The vegetables were amazing as well. Anne Burrell is one of my favorite FN personalities, and this recipe makes it easy to see why. I will definitely be making this again.

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  • on December 25, 2011

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    I purchased a nine lb. roast and it turned out perfect. My whole family, young grandchildren included, loved the roast. Kudos to Anne.

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