Standing Rib Roast

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Delicious! I have used this recipe several times and it is the best! I just made it again the other night and my husband and I thought it was the best thing we ever ate.

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This is a super easy, super tasty recipe. Love it!

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This was perfect! I took it out at 130 degrees and then let it rest. Served with Brussels Sprouts Lardon, green beans, mashed potatoes. The roast was a great centerpiece to a family Christmas dinner.

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Awesome! Took it out at 120F, covered with foil to make the au jus. Mine was a little 4 lb roast, but it fed 6 people (and 2 dogs. I also used Merlot and Penzeys beef base in water instead of stock. Easy and delicious. What more can you ask?

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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.