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Standing Rib Roast Recipe

Standing Rib Roast

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (121)

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Average Rating:

Total Reviews: 121

Showing 61-70 of 121

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  • on April 08, 2007

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    The best & I lived in LAS VEGAS...!!!

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  • on April 07, 2007

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    This was the first time that I made a stading rib roast. I made it for my family at Christmas. There wasn't a morsel left. It was succulent and tender.
    Wow.

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  • on March 21, 2007

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    Great taste...makes a great crust on the outsie of the beef

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  • on March 11, 2007

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    This is a great standing rib roast recipe. Personally, I like a bit more salt on the outside and a bit crisper of a surface, but I will definitely use this recipe as a starting point.

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  • on February 17, 2007

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    I actually made a beef dish that did not taste like leather. I have never been good with red meat but this one turned out great.....I would make it again....I was really worried as the beef cost me $70.00 and did not want to ruin it.Thanks for instilling my confidence in cooking with red meat! I will try it again soon.

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  • on January 13, 2007

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    This is a fabulous recipe! I made it for my husbands birthday dinner and everything was delicous! It really was easy to follow. Thanks Emeril!

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  • on January 07, 2007

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    Good flavors. Easy to follow directions. The cut of the meat is the most important element...mine was too fatty and hard to navigate when it was time to cut.

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  • on December 31, 2006

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    It's the only description I could think of! The roast was excellent.
    Another winner from Emeril :

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  • on December 30, 2006

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    I was terrified to cook standing rib roast for the first time, but this was perfect. I did not have time to roast the garlic, and had to use (half the quantity dried herbs, and it was still superb. Be sure to make the au jus just as it states - it is SOOOO good!!! Thanks Emeril!

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  • on December 30, 2006

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    This has to be one of the best recipes to date. I decided to make it for our family's Christmas meal, and let me tell you, there wasn't a single disappointed person at the table. Begrudgingly--after all the compliments on how tender and tasty it was--I admitted that it was an Emeril's recipe. The only thing I did different was adding a little fresh basil to the rosemary and thyme. I will definitely be preparing this meal again.

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