Prosciutto Standing Rib Roast with Figs

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Excellent recipe and very easy. I bought my 3 1/2 lb rib roast already marinated with a garlic rosemary paste between the bone and meat and tied back together. I added more garlic, rosemary, salt and olk on the meat for a few hours while the meat came to room temperature. The proscuitto on top added a great salty, crunchy bite with the sweet figs. I didn't have enough shallots so I cut up sweet onions and also added sliced baby bella mushrooms, too.

Excellent recipe that I will definitely use again.

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I'm still a newbee when it comes to making a standing rib but not anymore. I made this for my family they loveed it. The herb rub is delicious and that prosciutto crispy on top adds perfect flavor. I will always use this recipe now. I myself used the cooked prosciutto on an accompandied spinach and pomergranite salad, perfect!!!

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This was the BEST standing rib roast ever!!! everyone loved it. I had the butcher cut the meat away from the bone and then tie it back on so when I got home i removed the string and put the rub in-between the meat and the bones as well as all over the roast and then i put the prosciutto on and tied the bone to the meat. (cutting the meat away from the bone made it easyier to cut when serving my family fought over the rib bones they were so delicious. I also used dried figs from the produce department and used more then the recipe called for and added sliced baby portabella mushrooms and more honey too YUMMM!!

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We love this recipe. Had it for Xmas last year and again this year. Family raved each time. Figs and Shallots are so good and the meat is very flavorful. The only input would be that cooking time is so dependant on your piece of meat. Last year we had an eight and quarter lb roast and needed to add 40 mins to cooking time (after initial 25 min browning to get to med rare. This year we had eight and a half roast so added the 40 mins and right at the 1 hour and 10 mins I could smell that it was done. Brought it out and it was perfect. This years roast was bigger and took 40 mins less to hit med rare. You really have to use your thermometer and your nose!

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I've grown up with splurging once a year to have prime rib on Christmas Day. This cost about $90 for a meal for 5, but it was well worth it. Very easy to pull together and incredibly tasty in the end. One point to make is that fresh figs are really hard to come by in December. You may wish to substitute new potatoes and make the meal savory instead of the sweet figs.

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radical!!!!!!!!!!!!!!!!!!!!!!!!!!! taysty

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My relatives owned a famous restaurant and the receipt for rib eye pepper roast was written up in Bon Appetite Magazine. I used it for many years until I saw Aida's receipt and I want to try something different. I used a filet mignon roast instead of the prime rib and I couldn't believe how great it tasted. Our guests devoured it and they couldn't stop with the complements. Well worth a try...

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I am living in an apt temporarily and all my recipes are packed. I needed a Prime Rib recipe for Christmas Day and happened to be watching the show. This is now my new favorite recipe! For the vegetables I used mushroom, onions and baby carrots but prepared the everything else like the recipe said. It was amazing! Very easy to cook and the flavor was excellent! I would highly recommend this recipe!

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twice I watched Aida make this roast and felt sure I could duplicate it for Christmas Day dinner - except for the fresh figs which apparently don't show up in Michigan stores in December (I used cut up dried figs and they were pretty flavorful - and my roast won rave reviews from all my family ! I'm going to try it in mid-summer with fresh figs and see if it can possibly be better.

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Thank you Aida. This recipe was a big hit. I also made a Tart Cherry Port Reduction which was excellent paired with the figs and shallots when serving the meal. We had fresh green beans, garlic mash potatos with aus jus made from the prime rib drippings, harvest salad and pop-overs made also with the meat drippings. Everyone was so satisifed that there was no room or desire for dessert. This recipe will be passed down - thank you again.