Standing Rib Roast

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It was the best piece of meat I ever roasted. This definitely made the dinner rotation. Everything came out perfect! I teamed it up with Tyler Florence's Brussels Spouts hash and it complemented very well.

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Outstanding recipe - makes an impressive meal but isn't difficult. Saw the comments below about the vegetables being "mush" and am wondering if they were cut up too small? We left ours fairly chunky and they turned out beautiful. I believe they're in the recipe from the start so they're taking in the tasty meat just but also help elevate the roast up and out of the pan a bit so it helps brown up all the way 'round. Especially those first 30 minutes. Love watching the show- she makes it look so easy, bonus is that it turns out at home as good as it looks on TV! Thanks Anne!

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I bought a 6 rirb roast from the butcher. Let me say, I have a really great butcher but I was a little confused when he said, would I tied. I ssid yes not understanding quite what he asked and then he proced to cut the bones off and then tied them back on.

The Butcher looked at me and said you are buying one nice piece of meat, do you need instructions, I smiled and said, got it from here. So, if you have a good butcher, have them cut the bones off and tie it.

As usual (sorry Anne cut the amount of salt back.

I served it with Horseradish that Anne did in another recipe and then skinnned of the oil and made Yorkshire pudding.

I also did other recipes from the show (Garlic Smashed potatoes and everyone raved. Anne is is from my part of the country (upstate NY and find I just love the favor profiles and she works with things that I would have in the Kitchen.

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I made a 5-rib roast according to the recipe and the meat was outstanding...tender, juicy, and flavorful. The vegetables, while delicious, lost a lot of their shape and size during the 3 hour ordeal in the oven. I don't see the advantage to roasting them for so long, as the meat did not seem to be especially infused with their flavor. I did use both cups of stock and added a little extra wine because of the larger sized roast and that worked out well. Overall, an excellent recipe that I will make again, adding the vegetables about an hour and a half before the roast is done.

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Another great dish by Anne! The roast was a big hit for Christmas dinner. It was moist and full of flavor. I've shared the recipe and will prepare this dish again and again.

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this recipe works great except for the liquid. that is way too much liquid to put in the pan. i used 1 cup or less to pour over vegies under the roast. if you used the entire amount the roast would be swimming! Ann, what were you thinking???

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F-A-B-U-L-O-U-S!!! Thanks Anne for a spectacular recipe. You rock...

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Excellent! My hubby and I just had this as our New Year's Eve dinner, made a 5 3/4 lb rib roast, have leftovers, perfectly done at medium rare. Used a leave-in digital thermometer set for 125, took out to rest til it hit 130--while the accompanying Smashed Potato Gratin was cooking! Even tho' my roast wasn't as large, it needed as much time to cook as Anne's. I love that the veggies cook along with it, they were done perfectly, not mushy at all, a great side dish. I poured the 'au jus' gravy into a grease separator and poured it into a gravy boat. The 1 cup wine/1 cup broth was the perfect amount plus some leftover. I can't imagine any other rib roast tasting better or being easier to make!

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Excellent. I used to work in a restaurant that served prime rib. Your recipe was sooo much better. It practically melted in your mouth. So much flavor and very juicy. Turned out perfect!! Will use your recipe every time. Thanks!

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OMG Anne you did it again. This was my first standing rib roast at my first Christmas dinner. I was as stressed as ever that this big expensive cut of meat would be ruined. My worries were for not as this was easy to prepare, made the kitchen smell super and was really stress free to make. The hardest part was spending that much money for a roast- bless Costco!
With the left overs I made the best roast beef sandwich EVER! Thanks again Chef Anne, Christmas was a piece of cake!