Standing Rib Roast

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Heavenly!Anne Burrell is a genious! I used the drippings for gravey and the Molten chocolate cake also a recipe of Anne Burrell is delish! A great addition to a holiday feast.

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YUM! The only thing I did differently, is I place my veggies and Beef on a slightly raised (about 1/2 inch rack. Then I used all the drippings for gravy. Easy, tender beef and delicious. :

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I have made this recipe three times and each time it comes about delicious....its great for entertaining big groups as you can prepare and begin baking before the guest arrive so that you don't have to slave over the stove while having appetizers.

I usually double the amount of rosemary, garlic and cayenne pepper for more flavour...these go so well with the meat...making it again this weekend for 10 guests.

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My family loved this recipe! I changed the cooking time, to use my oven probe. Loved the flavors! We will make this again!

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I made this recipie for my mom and husband and it was a huge hit. It was cooked to a perfect medium rare. My mom and husband said it was better than any restaurant. I would make this again.

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I made this for Easter dinner and it came out fabulous. The vegetables were the best I ever tasted since they roasted in the meat juices under the rib. The one thing I would change is to pull it out earlier. We like our meat medium rare and I pulled it out at 130 dgrees and let rest for 20 min, it then cooked to medium, medium well. If you like you meat medium rare, pull it out at 125 degrees. It was still very juicy though even cooked more than I like.

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This was absolutely delicious. My roast was smaller, so it cut down in cook time, but everyone raved and there isn't much leftover. And for those that have said this is too salty, there's no specified amount of salt given. I didn't have any problems with this being salty at all. It's just to taste.

I highly recommend this recipe to anyone who needs an easy and delicious prime rib recipe.

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Anne, I love your recipes, but please, cut back on the salt!

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I liked this recipe didn't love it. When it comes to rib roast I guess I'm just into traditional.I believe on a good piece of meat all you need is salt and pepper. That being said this did make for very good leftovers. Very flavorful. Don't regret making it but doubt I'll make it again.

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It was fantastic everyone raved about it and great it tasted,we had a beef tenderloin at my sisters the week before and everyone commented how much tastier this was and at one third of the price.