Standing Rib Roast

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Tasted great. Used Merlot with beef stock which produced some great gravy. The only different I did was to make some roasted garlic and actually put the garlic in the meat using small slits.

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This was great. Everyone loved it for Christmas dinner. When you have an expensive piece of meat, you don't want to screw it up. This was delicious and done to the right temperature. I took the time to roast the garlic and it was well worth it.

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It was excellent. The wine, the garlic and the herbs...perfect. I changed my own long time practice and altered THIS recipe by removing the salt. I read another recipe which said "although this is unusual and most people salt and pepper liberally prior to roasting...if you leave the salt out...the additional juice and moistness will be worth it."

I removed the salt and wow! Was it worth it. My son and husband decided to salt a bit at the table but they preferred the juiciness overall and had no problem salting to taste. What a bang up recipe. Also...I made Yorkshire pudding and it was delicious. So simiple...why did I ever buy a mix in the first place!

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AWESOME. I made it for Christams diner and my girls loved it! The only "tweeking" I did, was add a heaping teaspoon of cornstarch to some cooled au jus, made a slurry and put it back in to thicken. We like ours a little thick (runny gravy.

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LOVE this recipe! I experimented with a few other recipes in previous years, but this is by far my favorite! So easy and SO flavorful.

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Just took a guess and pulled this recipe for Christmas Day. It had amazing flavor and probably will become our go-to recipe for standing rib roast...plus, it was really easy to do. The sauce had a lot of flavor, not over-powered by the wine at all.

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my guest were just dying for his recipe. my sister will duplicate my efforts for new years. thank you FOOD NET WORK.

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how do i remove my personal name from this site?!?

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AWESOME! I have made this for three Christmas dinners in a row. It returns each year because I have so many requests to keep it as the main meal. Everyone loves the garlic under the fat. Amazing idea that really works for flavor. The Au Jus is fantastic and makes a great french dip for leftovers.

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I used Emeril's recipe for my Christmas Eve roast. I and most of my guests prefer rare roast beef. Unfortunately I followed his recipe to the letter and did not check the doneness of the meat. Even tho' I timed it for rare/medium, it was medium well. I know ovens are different, etc. but would have appreciated a reminder to test the temp long before I took it out.
Thanks, Nancy