Sunday Rib Roast

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This is a recipe for peope who love to clean their oven. Clean before and clean after. You have check your temps so often the juice all runs out. I almost ruined at $30.00 piece of meat because the temps didn't coincide with my oven. Also, although the sause was good it covered the meat taste and there was waaaay to much of it. Love Inas show but will be more causious in the future.

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This was great. It took a little longer to cook than the directions said but in the end it was geat. Now the best part about this was the sauce. Everyone at my dinner party wanted to know how to make it. It was the icing on the cake.

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This roast is simple and sublime. I made it with Ina's spinach gratin and it was an absolutely easy and elegant dinner for New Year's eve--or any special occasion.

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This is was easy to make. I have tried to make a Prime Rib several times and I always over cook it. This made it just perfect. The simple seasoning of salt pepper give great flavor alone. The horseradish sauce isn't needed.

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Christmas dinner was a big hit!!! My husband said this was one of the best Rib Roast he'd ever had, and trust me he's not a big meat eater!!! Will definately make again.

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Have served this for special occasions and have never been disappointed.

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Never cooked a rib roast, was frightened I would end up with a roast burned on outside and raw on the inside like the previous reviewer. But I followed the recipe to the letter, except for the following: 1. After the 30 mins at 450, as my temperature wasn't going over the 100 degree mark, I placed a piece of foil over the roast and continued the cooking at 450. 2. I cooked the roast until it reached 130 degree (which went up from 100 to 130 in no time as soon as I added the foil I then took it out and let it sit for 30 minutes. The roast turned out PERFECT! It was medium rare (a bit to the rare side in the middle (perfect for my son, medium well on both sides (perfect for my husband, and medium on the outside, which was perfect for me! I bought my rib roast on sale at Tom Thumb for $5.99/lb versus the regular $8.99/lb and the meat guy slit the bottom that has the bones and placed a string around the whole roast. Once cooked, it was so much easier to remove the bones and cut the meat! Fantastic! Try it, please!

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We made this roast recipe for our New Year's Day dinner. We were smacking our lips before it was even out of the oven. There were hardly any juices in the roasting pan because the high temperature for the first 30 minutes baked all of the juices right in. Yum. Our kids, 5 and 3, loved it as well.
We loved the horseradish sauce as well. Since we made a rib roast that was much smaller than the one called for in the recipe, we really did not need as much sauce as was called for. We could have easily used just half.

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I had a 9.6 lb rib roast and I added 5 minutes to the second and third part of the cooking and the roast was simply perfect. I let it rest a little longer then the 20 minutes suggested because the sides had to go in the oven. MY Fault!!!! Still delicious but would have been juicier if only resting for 20
(mine rested for 40 There was none left so that goes to show you. Next time only 20 minutes rest. I am not afraid that I will ruin such an expensive piece of meat anymore. Thanks, Ina. I also made the mustard sauce but used Guldens in place of whole grain and it was a hit. One of my guests took home the leftover to dunk "whatever" into it.

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I made this tonight for a Christmas party. Was a HUGE hit!! I could not ask for an easier recipe with such a wow effect. The meat came out soooooooo tender it was like velvet. Only thing I changed was I added a little more ground mustard and horseradish than it calls for. Was still very mild but was soooo much better this way. Everyone loved it so much that they are already requesting I make it again for New Years Eve. If the roast wasn't so expensive I would in a second. This will now be a tradition and I will continue to make it every year.