Standing Rib Roast

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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

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I cooked X-mas dinner for the first time and made my very first roast. This was absolutely perfect! The flavors were wonderful and went through the whole roast. No steak sauce or anything needed for anyone! Cooked for 12 people and they all thorougly enjoyed it!!

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This is a new Christmas traditions at our house! It is absolutey wonderful! We pulled the meat out at 135 degrees and tented the temp hit 144 and it was a decent medium. Next time we will pull it at 125 and tent to 135 for medium rare. Even when it was "overdone" for us it was still wonderful.

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LOVE IT, LOVE IT, LOVE IT! This is absolutely delicious! This recipe has become a Christmas Day tradition for my family. Definitley a must try! Thanks Emeril!!

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I cooked a standing rib roast for the first time in thirty years with this recipe. It was our Christmas Dinner.

It is excellent!! My wife & sons loved it. It is going into my recipe book!

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This is a simple, easy and outstanding recipe. Thanks Emril.
For those who griped about no listing of temperatures, including one comment: "No one should prepare this expensive cut of meat without using and knowing the final oven / cut temperature. This omission is inexcusable from a professional chef." Let me point out that when looking for specific doneness NEVER go by time, ALWAYS go by interior temperature.

• Rare 120°F - 130°F
• Medium Rare 130°F - 140°F
• Medium 140°F - 150°F
• Well 160°F - 170°F
• *Ground Beef 160°F

*The United States Department of Agriculture recommends that ground beef be cooked to internal temperature of 160°F.

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I made this recipe for a holiday get together with my management team. Everyone loved it. People were raving; saying it was the best prime ribe they had ever had. I agree. Delicious!