Sunday Rib Roast

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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.

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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.

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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.

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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.

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Great recipe! Absolutely delicious! Simple to follow instructions and simple ingredients.

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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.

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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!

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Sixth year in a row I've done this recipe; perfect every time.

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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.

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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!!!