Sunday Rib Roast

Total Time:
1 hr 25 min
Prep:
20 min
Inactive:
20 min
Cook:
45 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 (3-rib) standing rib roast (7 to 8 pounds)
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • Mustard Horseradish Sauce, recipe follows
  • 1 1/2 cups good mayonnaise
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons whole-grain mustard
  • 1 tablespoon prepared horseradish
  • 1/3 cup sour cream
  • 1/4 teaspoon kosher salt
Directions

Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.

Preheat the oven to 500 degrees F (see note).

Place the oven rack on the second lowest position.

Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.

Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.

Note: Be sure your oven is very clean before setting it at 500 degrees F.

Mustard Horseradish Sauce:

Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.


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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.7 222
This IS, by far, the best recipe for prime rib plus the exceptional horseradish sauce. There is no other recipes like this. Our favorite for special occasions! item not reviewed by moderator and published
This was so delicious! Rivaled the best steakhouses we have had in the past. A tender and simply flavored meat. item not reviewed by moderator and published
MOST DELICIOUS and EASIEST PREPARATION. My guests INHALED it, and the crust on the outside was perfect. My only modification - I did sprinkle garlic powder on the top. Followed directions completely otherwise. MAKE THIS you won't be disappointed!! item not reviewed by moderator and published
I have made this roast for Christmas Day for the past 6 years, and has been wonderful every time. Mustard horseradish sauce sends it over the top. Absolutely worth cranking the pepper grinder to get all of that pepper on it, too! As Ina would say, "Fabulous!" item not reviewed by moderator and published
Made this for Thanksgiving and was a crowd favorite! Definitely gonna be my go to recipe for now on! item not reviewed by moderator and published
Fabulous! item not reviewed by moderator and published
I am somewhat surprised the meat goes in with no seasoning. Any comments? item not reviewed by moderator and published
It looks so good but I can't fine the dough anywhere around Indy in the area that I live. Help me find it please. item not reviewed by moderator and published
Amazing recipe, liked it item not reviewed by moderator and published
This was my first time cooking a standing rib roast, and it was perfectly done when pulling it out at 125 degrees - crispy on the outside, and juicy and succulent on the inside. Make sure you have one of those Polder in-oven thermometers to take the guess work out of when it is done and won't leave you roast with a bunch of holes in your roast from checking the temp. I just put the thermometer in the middle of the roast, set the alarm for 125 degrees, and pull it out when the alarm goes off. Same for my turkey, chicken, filet tenderloin, and pork roasts. I served it with Giada's lobster risotto on New Years Day. Even after resting for 30 minutes under foil, it stayed hot when we were ready to slice it. My kitchen did smoke up at 500 degrees (and fire alarms went off), so I'll make sure it is super clean the next time I make this roast. item not reviewed by moderator and published
Perfect. I made the mustard/horseradish sauce as directed but increased the horseradish by about a teaspoon - perfect addition. As far as the roast is concerned, I used my convection oven with its internal meat temperature probe instead of Ina's roasting directions. For those of you who have and use a convection oven for roasting, you know what I mean...NOTHING tops it. The rib roast was perfectly done, juicy, and as good as anything from Mortons or Smith/Wollensky. Happy New Year! item not reviewed by moderator and published
This was unbelievably good...perfect, in fact. I bought a 5 lb roast for our family of 5 and shortened each of the recommended cooking times by about 10 minutes. Adults and kids alike thought this was one of the best meals they ever had. item not reviewed by moderator and published
For the past 5 years I have held a Christmas party with about 20 attendees and every year I have used this recipe. I buy a whole rack of 7 ribs (this years roast was 17lbs and 19" long). Aside from altering the final stage cook time, I don't change anything and it comes out perfect every time (I use a meat thermometer). I clean my oven before hand and open windows and turn on fans as I put the roast in the oven to avoid setting off the alarm and smoking out my guests. Quick, easy and delicious. I haven't made the sauce as I am not a fan of horseradish or mustard on my beef, but I like to make au jus from the drippings as well as a red wine reduction to serve with it. item not reviewed by moderator and published
Cooked this on Christmas and it was fabulous. I took my rib roast out and really let it come down to temoerature for three and a half hoursI had a 5.5 lb three rib- I used just as much salt and pepper and added a teaspoon of granulated garlic powder. I rub the top mainly, and a little on the sides, none on the bottom. I cooked it the same times for the first two temperatures, ont the last cooking phase I cooked it 15 mintutes and temp was exactly 125. I was worried I would go over as my cut was smaller than the recipe. I used choice, not prime and it came out great. After taking the temp, I put foil over and made au jus. One thing to be aware of is really not to let it sit longer than 20-25 mintutes as your rib will be overlooked if you do not start carving it up. Thanks Ina! item not reviewed by moderator and published
omg! This one is a winner! As a single dad, I'm always looking at Food Network and this Web site for new ideas and my two children loved this one. The sauce is amazing, not too spicy - just right! Thank you soooooo much! item not reviewed by moderator and published
So you Roast the meat for how Long? item not reviewed by moderator and published
Perfect cooking time. I only added olive oil rub and dried thyme. Easy! item not reviewed by moderator and published
I made this for Christmas Dinner last year and it was fabulous. I agree it was tough adjusting the times becuase I had a 10lb-six rib roast. I was a nervous wreck because the oven filled up with smoke and I was worried about ruining a $120 piece of meat! I opened the oven to check on it and filled my house with smoke (big mistake). I am assuming all of you keep the oven shut the entire time as you are adjusting the temps? Has anyone tried to do the 500 degree step on the outdoor grill and then transfer it to the oven for the rest of the cooking time? I loved it but would love ideas on keeping my house free of smoke. item not reviewed by moderator and published
This roast is amazing! so easy to make too item not reviewed by moderator and published
How delish is this roast!?? so easy to make, family loves Ribs too! Solid 5 :) will do again item not reviewed by moderator and published
Several errors even for rare meat. Look at the time on top, 30 minutes for 7lb roast. Been 2.9 hrs, 5lb roast it's 80 degrees.... Ick item not reviewed by moderator and published
Fantastic, as always. This is a sure-fire recipe. The trick is to time sides if you're doing them in the oven. item not reviewed by moderator and published
This is the BEST recipe for prime rib! I've made this several times for both Christmas Eve and Christmas dinner and it does not disappoint. It is even better than what I've had at countless restaurants. I always get a roast with ribs and have the butcher cut away from the roast and tie up. This makes it so very easy for carving and for those that love the tender meat on the bone. It's a fancy cut of meat but easy to make when entertaining. I say go for quality items, not quantity and you'll enjoy the holiday more! item not reviewed by moderator and published
I let the rib roast set on the counter for a full two hours, baked it as specified in the recipe & checked the temp when I took it out & it was 60 degrees, any ideas on why? It had set in the refer & defrosted for two days prior to baking it & was fully defrosted. item not reviewed by moderator and published
Success with this recipe every year.....except the last time I used this recipe for our Christmas Eve dinner. It's not the recipe, it was the cut of meat. We tried using choice instead of prime for our rib roast. DON'T! It'll just come out tough. Make sure you use the best grade possible, you can afford and nothing less than three ribs. Never skip the resting stage. Skip any of these and you will have a very tough roast on your hands. Do yourself a favor. Use the meat drippings and make Yorkshire Pudding during the resting stage. You'll avoid cutting into the meat sooner and the Yorkshire Pudding goes perfect with your dinner. Do this, and you'll thank yourself later. item not reviewed by moderator and published
Love Ina but this is not foolproof. Paula Deen's standing rib roast recipe is flawless and really easy. I also have found if I cover roasts tightly vs. tenting a roast during resting it gets slightly overdone and has a steamed quality to it. item not reviewed by moderator and published
The high heat at the beginning of the recipe helped create a delightful outer crisp which was delicious. However, I think the heat at the end left me with a tough standing rib roast. I think slower and lower heat would be better. It could be my oven but I didn't have good luck with the fluctuating temperatures in this recipe. item not reviewed by moderator and published
Great recipe! Absolutely delicious! Simple to follow instructions and simple ingredients. item not reviewed by moderator and published
I have always had great success with Ina's recipes. She is one of my favorite cooks. Until Christmas Day when I made this Prime Rib Roast recipe. I followed it to the letter and my oven is calibrated correctly. It was awful (so sorry Ina...I ruined a $105.00 beautiful piece of meat!!! Next year it will be 350 degrees...nothing more or less. item not reviewed by moderator and published
I followed the recipe exactly but I took the roast out of the oven after 10 minutes on 450 degrees because it looked like it was done. It came out medium well and barely pink in the middle. The temp was 125-130 in the center. I had an 8 lb rib roast. I tried Paula Deens recipe last yr and it was perfect. You could cut it with a fork. I am a little disappointed but everyone loved it just the same! item not reviewed by moderator and published
Sixth year in a row I've done this recipe; perfect every time. item not reviewed by moderator and published
Incredible! We have been using this recipe for the past 8 years. The outside has a beautiful crust and the inside is done to a perfect medium rare for us. item not reviewed by moderator and published
This recipe was AMAZING!!!!! I am so happy I used this method of cooking, it was my first time cooking a Rib roast and it came out perfect! My rib roast was 10lbs so I left it in a bit longer, about 5 extra minutes at 325 and at 450. My family was so impressed and it was so easy!!! Thank you Ina!!! item not reviewed by moderator and published
This is an amazing recipe, we have been making this recipe since 2004 and have never stopped. Every year for the holidays and at least twice during the year. I highly recommend with the horseradish cream too, item not reviewed by moderator and published
First time making rib roast and it was awesome! Tricky when the meat is not 7-8 pounds and you have to adjust the times for the various temperatures. If you have a probe in your oven, it is fool-proof. Otherwise I highly recommend a meat thermometer. Follow the instructions and you will not be disappointed. All of Ina's recipes are tremendous and right on the money. item not reviewed by moderator and published
Absolutely delicious! item not reviewed by moderator and published
This recipe sounds crazy with the changing temps but it's not - it's brilliant! This is perfect for any time you need a 5 star roast. Don't be afraid to buy the finest meat you can get, a good meat thermometer and go!!! Thank you Ina! item not reviewed by moderator and published
Made this yesterday for our Sunday lunch over in England with Yorkshire puddings. I would have to say it was totally divine. One question for anyone. Would I be able to use the same method for --- say sirloin without a bone. Thank you so much Ina x item not reviewed by moderator and published
I have used this stepped temperature method for boneless ribeye roasts as well with great success. You get a great crust, and perfect medium rare temp in the core. item not reviewed by moderator and published
Excellent! I am making it again as we speak. My entire family LOVES it! item not reviewed by moderator and published
This came out absolutely perfectly. I would make it again and know that it is foolproof. Another winner recipe from Ina. item not reviewed by moderator and published
I'm only giving this one four stars because I followed the instructions exactly and my rib toast came out well done instead of medium rare. I should have used a meat thermometer, but decided just to follow the cooking time instructions on the recipe. I had much better success with Paula Deen's recipe for "Foolproof Standing Rib Roast" which I made for Christmas to rave reviews. Still, this one was really tasty. Even though it was well done, the amazing flavor of the rib roast more than made up for it. Served these with Tyler Florence's potatoes au gratin and it was magnifique. item not reviewed by moderator and published
Thank you Ina!! I don't usually try a new recipe when I'm having friends & family over but I really wanted to make a rib roast and knew I could trust one of your recipes. I followed the recipe exactly and the roast came out perfectly - crispy on the outside and beautifully tender on the inside. This will be a staple for family dinners in my home from now on! item not reviewed by moderator and published
I have made this Rib Roast twice now... the first time I chewed my nails as I watched my $ 70.00 dollar roast smoke and spit and look as if it would be charred. I wanted to lower the temp. to something more normal- I had the battle," you don't have to just leave it if you think its burniing!". Followed by, " its Ina Garten, they have to have tested this a million times, I trust her:. so I left it in and was a sensation!!!! My husband thinks I am a genius and my dinner guests still glow when they talk about it.. Excellent. You always make me look good. Thank you! item not reviewed by moderator and published
I made this for a dinner party over the weekend and it was amazing. Rave reviews. My sister offered to buy the meat every month if I will make it. Thank you Ina item not reviewed by moderator and published
I have made this several occasions and it is a hit every time. A great winter meal. Ina Garten's butternut squash recipe is a perfect pair with this dish, I think it is from the same episode. item not reviewed by moderator and published
excellent! I made for Chritmas Dinner and the beef was perfect...medium/rare in the middle and more well done on the ends. I got rave reviews! Easy to pull off! item not reviewed by moderator and published
The best roast beef. Easy, low stress recipe. A HUGE HIT! item not reviewed by moderator and published
It usually takes longer to get to 125F, probably needs to sit longer at room temp. Love this cooking method. item not reviewed by moderator and published
Fool proof recipe, works like a charm every time... Outstanding, delicious and easy to make! item not reviewed by moderator and published
If I could give this recipe more stars...I would! Fabulous! I make this every holiday and my family goes absolutely mad. They fight over the bones! It is the most decadent of all the prime rib recipe's I have tried. And once again....Ina makes it easy and oh so flavorful. Tender is putting it mildly...I had to do not one thing to change this recipe...the time table and change in temperatures...made this roast crisp on the outside and succulent, and perfectly cooked on the inside. Thank you Ina! item not reviewed by moderator and published
Thank you Ina for helping me make one of the best Christmas Eve dinner my family has experienced. They could not get enough of the roast - even making midnight sandwiches. It could not be easier and thank you again! item not reviewed by moderator and published
again, I made this for our thanksgiving dinner, it is so good, my husband loves it! I always follow the recipe and everytime it comes out perfect! thank you Ina. item not reviewed by moderator and published
I tried making rib roasts a few times before I found this recipe and they were terrible. They came out either well done or wat to rare. I kept trying to figure out how the restaurants get the nice crispy crust around the edges, some light brown further in and rare inside....well, now I know! Thanks Ina! item not reviewed by moderator and published
I made this and it was super and I am now knowm as the Prime Rib expert. It was easy and quick Been ask to do for Christmas this year just might do it. Thanks Ina item not reviewed by moderator and published
I have used this recipe over and over for special dinners and always get raves. This is, by far, my favorite rib roast recipe. Perfect every time! Ina's cooking times and temps are perfect. However, we like our roast rare, so I pull it out a bit earlier and let it rest. I added herbes de provence (with lavender flowers. It makes a difference, along with the salt and pepper. Awesome! item not reviewed by moderator and published
Perfect every time!!!! I insert whole garlic cloves in between the the layers of meat & fat. Chef#1122181.....your post has to be a joke!!! item not reviewed by moderator and published
okay, Ina, I love all your recipes. I gave this a 3 star because of my OVEN. The meat was fabulous, a tad over cooked for me (that can be adjusted, but I wished I had removed my other racks. I have been scrubbing the racks ever since to get them back to new, (as brand new a year ago!!! Thankfully my self cleaning oven removed all the grease and dark stains on my oven. Not sure I will ever do this again because of the clean-up. Surely your oven got this dirty. And by the way, mine was spotless before this. Maybe cooking at high temp on a grill first would work, but I won't do this to my new oven again. item not reviewed by moderator and published
Perfection! I read 5 other recipes on the site before making this one. Now this is what my Mom makes for Christmas each year and it is the meal I look forward to most. This is however the first one I've done myself. The cut did not come from the store but from a side of beef we purchased from a local farm and it was beautiful. The recipe could not have been simpler and I think it was the temperatures - hi-low-med that created that great crust and rare interior. Thanks Ina - this one becomes my staple for rib roast. item not reviewed by moderator and published
I will give this a 5 stars for techinique as this did turn out at the perfect temperature and was nicely seasoned. It was tough. I had a hard time finding a rib roast in the market so the butcher sliced off a boneless rib roast for me from a ribeye. I think when I do this next I will search out for one at a place like Earthfare, Fresh Market, or Whole Foods! It does depend on the quality of the cut. I would like to find one that is bone in as well for extra flavor. item not reviewed by moderator and published
Oh my!!! This was my first standing rib roast. It is such an expensive cut of meat and hence the fact that I have never done one before. This was perfect!! So easy to prepare. Our dinner guests were beef snobs and said that it was the best they had ever had. They like their meat medium (go figure and my husband and I prefer medium rare so it worked out perfectly that they received the outer cuts and we the inner. I can't believe how easy. I wouldn't change a thing. item not reviewed by moderator and published
THid has become my go-to recipe for roasts. it always comes out perfect and gets me rave reviews! item not reviewed by moderator and published
I made this for dinner on New Year's Eve - perfect and fabulous! I followed the directions exactly as written, but adjusted slightly for weight. My roast was a two rib, six pound piece of meat. The bones had been cut off but tied back onto the roast for cooking. I also went on line and read Barbara Kafka's instructions on roasting (as recommended by one review.) It actually took a few more minutes in my oven to reach 125 degrees. I forgot to wrap the roast in aluminum foil when I removed it from the oven. However, I would do the same again. It was perfectly medium rare. Also, the sauce is delicious. This recipe is a keeper. Thanks Ina! item not reviewed by moderator and published
My family loved this recipe especially the sauce... but I did add some extra herbs to the rib roast to give more flavor (thyme, rosemary, and fresh garlic) it came out GREAT!!! item not reviewed by moderator and published
Easy and wonderful recipe. It is always a hit, and a great Christmas Dinner main course. item not reviewed by moderator and published
This was a hit for Christmas dinner. It was tender, moist and delicious. I will be making this over and over again. The only adjustment I made was cooking it to 150 F and letting it sit for 20 minutes. The results was still medium rare in the middle where I put the thermometer. hmmm...I will cook maybe a bit more next time. item not reviewed by moderator and published
I cooked this recepi yesterday for a small intimate christmas with my boyfriend. We both loved it. I used a 3.2 lb roast, and adjusted the cooking time and the amount of seasonings into half of what the instruction says. It turned out perfectly. At last stage(450F )though, I cooked about 30 min and it becaeme medium rare. You can adjust the timing at 3rd statge depending on how well you want it to be cooked and check it every 5-10 min. Enjoy !!! item not reviewed by moderator and published
My family LOVES this recipe! It's easy to make and tastes wonderful. My 13 year old grandson can even make this(He's done it twice). You will not go wrong with this one. It makes for a wonderful holiday meal or when you want to treat the family to something extra special. item not reviewed by moderator and published
This will be my fifth Christmas making Ina's standing rib roast. It is the best recipe I have ever used. I served it with her vegetable tian and popovers--which I add some gruyere for some added richness. And the horseradish sauce is amazing. item not reviewed by moderator and published
This is the first time I cooked a rib roast and it turned out perfectly. I followed this recipe to a T... it is absolutely delicious!!! I received great reviews from my guests saying the meat is perfectly seasoned and melt-in your-mouth tender. I prepared the sauce, but forgot to serve it. However, the roast didn't really need it. With a side of glazed carrots, steamed haricot vert, and mashed potatoes it was wonderful. Thanks, Ina!!! item not reviewed by moderator and published
Ok,after reading all the great reviews I decide to make this for Xmas Eve. I bought a no bone rib roast at Costco and watched the video and now see that Ina used a bone in roast. Can I adjust the cooking time or do I need to exchange it???? Help. item not reviewed by moderator and published
This recipe has become one of my family's favorites. with a little tweaking, an 11 Pound Roast was cooked to perfection. The sauce is great but, this dish doesn't need any embelishment except what accompany's it. Simply put, the potatoes and vegetables must meet the same standard. Way to go Ina! item not reviewed by moderator and published
I followed Ina's recipe for Christmas dinner 2009 and it was incredible. The sauce was so very good and the roast (6lb) was perfect. Minimal smoking did occur but I am not a clean oven person. That's what range hoods are for! I have a smaller (4lb) roast that I am doing tonight and will adjust the cooking times accordingly. I had to check back for recipe details and for the delicious sauce recipe. I will be adding additional horseradish because we really like the flavor, but otherwise this recipe is absolute perfection. item not reviewed by moderator and published
I tried this recipe after a friend recommended it to me. I made it for Christmas one year and my husband said this is the meal he wants every year. Granted you have to play with the temperature of the oven a bit, but it is totally worth the effort. The horseradish sauce it to die for as well. item not reviewed by moderator and published
The roast part was AMAZING! A waste of mustard, mayo and horseradish. I never liked a cream based dipping sauce, oh well. I tried. Next time I will go out of my way to get those green and pink peppercorns from our trusty favorite. Be sure to double that crust! Enjoy!! item not reviewed by moderator and published
This rib roast was so easy yet so tasty. The first one I made was a 5lb roast. Tomorrow I'm making a 9lb roast for my family as a birthday present to myself. By far the best I've ever eaten! item not reviewed by moderator and published
This was so easy to make. I got a 4lb roast from Costco ($30 bucks), which fed my husband and I for 3-4 days. It was so juicy, and the sauce goes well with it. We had a lot of leftover sauce, so we used it in sandwiches and it was great. I followed the recipe exactly, and the last stage @ 450 was only 25 minutes for my 4lb roast. But I checked the internal temperature every 5-10 minutes to make sure it was not overcooked. 0 item not reviewed by moderator and published
I loved making this roast for my family for Christmas Eve this past Christmas! My only problem was smoke. About 30 minutes in to the first sear, I turned my oven down to 475, and it worked great then. (and I had cleaned my oven the day before) I seasoned my roast with salt and KC Masterpiece steak seasoning and a little extra garlic. My family said that whenever I want to make this roast again, they will come no matter what! item not reviewed by moderator and published
I followed this recipe with a 5 rib roast. The exterior crust was excellent and the sauce superb. I adjusted the time upward to account for the larger roast size, but I kind of wish I hadn't because It wasn't as pink as I would have liked. But my roast was a big hit with my family on Christmas eve. Will definitely make this one again but will be more careful about the times for each stage. item not reviewed by moderator and published
I had a huge rib roast ( 9 lbs.) and followed this recipe exactly except that I roasted the 3rd phase a bit longer to reach the desired temperature. It was wonderful--just the right shade of pink, fabulous crusty exterior, a huge hit! My oven did not smoke (it was none to clean to begin with either) so I am not sure why others had problems. Would just suggest attention be paid to the weight of the meat and adjust roasting times. item not reviewed by moderator and published
I did follow Alton's recipe for roast but used Ina's sauce recipe. I have to say this sauce is the bomb!!! I did kick it up with a little more horseradish and mustard...but it was great. I could eat it by itself! Way to go, Ina. Thanks for all your recipes. item not reviewed by moderator and published
I followed the recipe exactly, didn't change a thing and made the sauce exactly as instructed. This roast was, without a doubt, the absolute best prime rib I have ever made. I prepared it for Christmas dinner and afterward, my sister looked at me and said that it was one of the best things she had ever eaten in her life! I cannot recommend this recipe highly enough! item not reviewed by moderator and published
I read this recipe, but I have a smaller roast so I went to one of my other "go-to" resources: "Roasting" by Barbara Kafka. Her instructions are exactly the same as Ina's, only there is variation included for size: 500 degrees for 45 minutes, 325 for 3 minutes per pound, then 450 until it reaches the internal temperature you desire. I am looking forward to including Ina's sauce recipe. I hope this helps those of you who were looking for instructions for a smaller roast. item not reviewed by moderator and published
Need I say more? Christmas 2009 needed a special protein... just because. Have watched Ina prepare this roast over the years and finally decided the time had come to make this roast the center piece of our holiday meal. The only thing different I did was increase the amount of freshly grated (course) black pepper. The meat seared beautifully during that first hour and once done to a medium rare, gave it a good rest and brought it to the table. Not only did it taste wonderfully delicious, it looked fabulous. My butcher recommended the top cut for the right amount of marbling (fat). item not reviewed by moderator and published
I have made this recipe for 3 Christmases, and it has been a hit every year. It's expensive, but with this recipe, it comes out perfectly every time. The directions are clear and the flavor is wonderful. Next year I am going to have to go with a 4 bone roast so we have enough leftovers for everyone. I am also going to roast vegetables in the pan with the roast. The pan drippings make the most flavorful gravy. Thanks for a successful recipe. item not reviewed by moderator and published
I love Ina - I check her recipes first for everything I make but this recipe did not work for me. I cleaned my oven before I made this roast but the 500 degree oven made the fat splatter all over the oven and my house filled with smoke. I have a very strong hood fan vented to the outside and it couldn't handle it. Like the other reviewer, Christmas in CT is not conducive to open windows, my guests were not happy. item not reviewed by moderator and published
I made this for Christmas and it was a huge hit! I never made a rib roast before but followed the directions as outlined. The family raved about it! item not reviewed by moderator and published
This roast was a masterpiece at my Christmas Dinner. Perfectly cooked and flavored just right!!!!!!! My family loved it and will used this again! Love it! item not reviewed by moderator and published
Words can not describe how good this is. Furthermore, the cooking instruction is perfect. item not reviewed by moderator and published
The rib roast came out perfect. It out shined any other dish at the table. Just follow the recipe and you can't go wrong.. item not reviewed by moderator and published
I did this Rib Roast for Christmas Dinner and I just followed Ina's procedure and also pump it up by adding rosemary, Thyme, mashed garlic, for the seasoning and it was the talk of the party. Thank you for your no stress Christmas Dinner recipe...G item not reviewed by moderator and published
This was my first attempt ever to make a rib roast. It was a leap of faith to initially put a VERY expensive piece of meat into a 500 degree oven - but the results were OUTSTANDING! Follow the directions exactly and you will NOT be disappointed. The horseradish sauce was an excellent enhancement and highly reccommended as well. item not reviewed by moderator and published
The beef was tasty and tender but it was too well done and there was very little pink meat in the roast. Next time I will remove the roast when the internal temp is 115 instead of 125. item not reviewed by moderator and published
Thank you Ina for providing this fool-proof process of making a prime rib easy and delicious. Over the years, I thought I have tested all recipes, yet, none of them were excellent. (which is why I kept searching). However, the search has ended with this recipe. While I followed the times and temps to a Tee, rather than using salt and pepper, I generously rubbed McCormick's Gill Mates (Montreal Steak) seasoning all over the meat. This seasoning was recommended by the butcher and I already had it on hand. Good meat, perfect roasting time and delightful seasoning resulted in a perfect, mouthwatering and beautiful meal. Thank you. I'll never hesitate in purchasing a rib roast again. item not reviewed by moderator and published
I have made rib roasts a few times before, but none were as memorable as this one. It was FABULOUS and as good or better than a five star restaurant at less than half the cost!!! The sauce was very rich and half would be plenty. We all loved it and I will definitely make it again and again. Thanks for a great quality roast at home. item not reviewed by moderator and published
This recipe is so easy and taste great. Very impressive, will definately make again and again. item not reviewed by moderator and published
This is a fantastic no fail reciepe. We had a dinner for six it was our first rib roast. I was nervous about it coming out good . I followed the reciepe it was fantastic. I cooked mine ten more minutes since everyone wanted well done. Use kosher salt and clean the oven the day before. Thanks again Inda. Barbara item not reviewed by moderator and published
This recipe is beyond great. I tried it for a small dinner party and received great reviews. Anything from unbelievable to when can we do this again. My only question is how do you cook a smaller cut? I'm usually cooking for two. item not reviewed by moderator and published
This recipe is beyond incredible. It made an absolutely perfect roast worthy of a 5-star restaurant. Sauce was very good. (half the recipe - it made too much). The crust was fantastic, the center was cooked perfectly and the seasoning was exact. Here is the problem - I used a very clean oven and got alot of smoke. We had to keep the kitchen doors open for about 45 minutes. I may try a different recipe just for that reason, but I doubt any other recipe would produce the amazing results of this one. If you have a good ventilation system, go for it. You will not be disapointed. item not reviewed by moderator and published
Made this yesterday for Christmas dinner and it turned out perfect! I was worried because this was my first rib roast and I had bought the meat a couple of days earlier and it was starting to brown and smell, but when I cut into the meat and had the first taste, it was tender, juicy and perfectly seasoned. The family also served ham and turkey at the dinner (we have a big family), and the rib roast had the least remaining. item not reviewed by moderator and published
There is salt and pepper on the top of the roast. item not reviewed by moderator and published
Right that is a must. item not reviewed by moderator and published
Two things: One, you don't want to overpower this beautiful cut of meat with too much seasoning; and Two, the recipe says to use salt and pepper. item not reviewed by moderator and published
When using the convection oven, did you also change the temps as Ina suggests??? item not reviewed by moderator and published
Usually the convection ovens automatically makes the adjustments based on the original temperature; at least mine does. item not reviewed by moderator and published
How did you alter the cooking time? I'll be getting a 7 rib roast as well but not sure how much time to allow for the altered end stage that you mentioned. Thanks! a reply... item not reviewed by moderator and published
My roast is 11.5 pounds. Should I just lengthen the time in the middle? item not reviewed by moderator and published
The easy thing to do is calculate how much each cook time is in percentages and then simply adjust. I do that using her time in this recipe as a base and it is pretty accurate. For example, she cooks this particular roast at 500 degrees for 50% of her cooking time, etc. It works for me and is a general format, but it is pretty good. You always want to have a thermometer in the roast so no matter what it will never overcook and you can play with times and such as everyone's over is different. item not reviewed by moderator and published
Use a high temp oil like avacado oil if you can find it and make sure you run the clean cycle on your oven the day before! I learned that one the hard way one Thanksgiving! item not reviewed by moderator and published
put your glasses on. 30 minutes is NOT the only time. item not reviewed by moderator and published
Totally Agree with Ya! :) item not reviewed by moderator and published
I was always told to let it come to roon temperature before cooking the roast. That was how I did mine this past christmas and it was to die for. item not reviewed by moderator and published

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