Standing Rib Roast

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I followed the recipe exactly and the roast was amazing. Tender, juicy, lots of great flavor... there wasn't a single piece left by the end of the meal. The vegetables really shrunk down and got pretty brown and mushy after all of the cooking. Next time (and there definitely WILL be a next time I will probably wait and add them to the roasting pan when there's just an hour or so of cooking time remaining. This is a winner!

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I made this recipe for our Christmas dinner. I followed the recipe exactly. This was the best prime rib I have ever made. The meat was so flavorful and tender. The veggies were delicious and I made a beautiful gravy from the pan juices. I baked up a batch of Melissa's D'Arabian's Foolproof Popovers for a fabulous meal.....

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I made this with a 7.5 lb rib roast for Christmas dinner. This came out perfect. The smells coming from the kitchen were out of this world. I will most certainly make this again. This meal will go down in my Christmas dinner "Hall of Fame". Thank you Anne! I love you! YOU ROCK!

Served with the veggies and the pan drippings. Also made the Potatoes and Chocolate Cake from the show. All 5 stars!

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Subtitle: How to Cook Expensive Meat Perfectly. If you follow the directions, you end up with a glorious piece of medium rare beef. We went for 10 pounds so it took just a little longer, but the meat was perfect. The rosemary/garlic rub had the house smelling great. This isn't your everyday meal, but it is super tasty and very impressive. As for veg in the bottom, ours was wonderful. I left it quite chunky when I was cutting everything. Also, I had to add liquid twice, but that was not a big deal. This made for a very special meal, which we served with mashed potatoes, John Besh's spinach Madeleine, and Texas toast.

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Mushy veg question. I was amazed that Anne felt the veggies were ok to eat after 2 hours. I would think that they would have "fulfilled their veg destiny" and end up in "thank you for coming bowl." I was hinking of scooping them out and adding fresh towards the end so we have nice roasted veg not mushy/flavorless. Any thoughts? PS. I havent tried yet, so anything less than 5 would be unfair considering prior reviews.

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My review is similar to Tori's. I cut the recipe in half for my husband & I and we both loved it. It was SO rich & delicious--This is definitely something to make for special occasions. The flavors of the rub were to die for and the veggies cooking in the drippings from the roast were divine.

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Correction to my review -- I was thinking of Anne's mashed potatoes with regard to adding salt to water; I still reduced the amount on the roast, and substituted more garlic and rosemary. Sorry!

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Hi! There are 2 great comments posted about this recipe already! Thanks to Greensnow5 for suggesting use of a pot roast to save $$$s and thanks to Tori for mentioning buying an 8 lb roast and cutting it in half to also save $$$s! I also tried this out as a prep for a big Christmas Eve dinner. I continue to think that Anne uses too much salt. The good stuff at the bottom was wasted for me because it just got too salty to serve. But we liked the rib roast very much. Next time, I will try less salt and more wine and more herb and more garlic.

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I followed this recipe to the letter excepting that I used a small 3 lbs pot roast instead of rib roast (budget friendly! The flavors on the meat were great; not too bland, not overpowering. The veggies on the bottom of the pan were sooooo good. I will definitely be using this recipe again.

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My fiance and I saw this recipe on TV yesterday morning and went out and bought the ingredients that same afternoon--it looked so amazing! I was a little apprehensive because a standing rib roast isn't exactly a budget ingredients, but we rationalized that it would cost more $ to go out to dinner : . Since there were only two of us, I had my butcher cut an 8 lb roast in half for me. That size needed about an hour and 45 minutes to get to medium rare. It was absolutely delicious! Make sure that you salt all sides really well--since it's a thick piece of meat, it doesn't penetrate easily. This would be the ultimate holiday meal, honestly.