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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 81-90 of 121

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  • on February 26, 2006

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    I don't like recipes that have more than 10 ingredients - but I love flavor. This was easy to make, came out great, and I'd recommend it to anyone. I made mine on a stone for extra moisture and taste.

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  • on February 07, 2006

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    I absolutely love this roast! Even my kids cant get enough.

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  • on January 29, 2006

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    This has become a holiday favorite. My family asks for it each year and with each year my entertaining family becomes larger. Easy to follow and lots of WOW factor!

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  • on January 27, 2006

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    The Garlic Crust the paste created was a little strong, but overall, the roast was wonderful. Our whole Christmas meal was created from the Food Channel. Thanks,

    Billy
    Orlando Florida

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  • on January 21, 2006

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    Excellent, except you can't make yorkshire pudding because there are no drippings

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  • on January 11, 2006

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    What a great way to cook a prime rib. Simply wonderful.

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  • on January 08, 2006

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    Wonderful recipe for first time Prime Rib chefs!!! made it so easy.

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  • on January 08, 2006

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    This was the first roast I have ever made and it was wonderful. I made this for Christmas dinner and my husband and kids loved it! Make the Au Jus - it was easy and very delicious with biscuits.

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  • on December 31, 2005

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    This was my first 16lb Prime Rib Roast. I followed Emeril's instructions, it was easy and it came out perfect! Thanks so much!

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  • on December 29, 2005

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    I made the roast for Christmas dinner and it turned out amazing. The roasted garlic/herb mixture was made the night before and added so much flavor. My guests said that it was better than a restaurant. I read reviews and other rib roast recipes to modify the recipe slightly, and it paid off. I let the 8.6 lb roast (fed 6 people with seconds nicely sit at room temp for an hour or so before roasting it to an internal temp of 120? (about 2 hours 20 minutes total at both cooking temps and let it sit for 30 minutes while rolls cooked. The roast cooked very quickly in the last 30 minutes, so keep your eye on the meat themometer. When it was carved the roast was warm, juicy, and medium rare. I used Pinot Noir for the au jus and the flavor was amazing. Thanks to the reviewer who suggested it!

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