Sunday Rib Roast

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I've never made standing rib roast before. I made it for my family, in-laws included, this Christmas. It was so yummy, it barely made it to the dinner table! Would recommend cooking it until 140 degrees for those who like it just a little pink on the inside.

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I thought this was the easiest prime rib as well as great flavor. I have tried many whipped horse radish and the without a dought loved it.
We had this for Christmas and will have it for new Years.

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This is fabulous -- just made it for Christmas dinner, but! the guidelines in the upper right corner are all wrong:

The total time to prepare this recipe is four hours: 2 hours to bring meat to room temperature, up to 1 hour 45 minutes for roasting (not "45 minutes"!, and then at least a 20 minutes rest before carving.

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This was my first time cooking a rib roast.But, I followed Ina's recipe including the tip about making sure the
oven was clean. Everything turned out
great. The roast is perfect with the
horseradish sauce and the roasted butternut squash was a perfect compliment. Thanks for making my Christmas meal memoriable.

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I cook alot but have never made a rib roast before. I made this for Christmas Day and what a treat. I was worried about the roast burning up at first, but the aroma coming out of my kitchen was heavenly. My family raved about it. I will definately make it again soon. This was the easliest receipe for a roast I have ever made. There is have just enough left over for dinner today for my husband and I. I thoroughly enjoy watching and trying the receipes from Barefoot Contessa. Thank you very much.

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WOW!!! I had (2 prime rib roasts and cooked them together to serve 12 people for Christmas Dinner. The only thing left on the platter was the juice. Everyone raved and I was queen for the day. I just love Ina's recipes and watch her show (even re-runs every day.

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Happy Holidays to you all!!! Our Christmas meal this year included my first rib roast. I deviated from Ina's recipe for the meat, rubbing the meat with roasted garlic, horseradish, rosemary, thyme, salt/pepper, and olive oil..simply fabulous! I did use Ina's recipe for the Mustard Horseradish Sauce....truly unbelievable!!! Sooooo good!!!! Thanks to you Mrs. Garten!!!! You're recipes are always THE BEST!!!

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I admit I was nervous about putting an expensive piece of meat into a 500 degree oven.....but the results were OUTSTANDING!!!!!!!!!! My family raved. My sister said "that is the finest beef I have ever eaten - ever!" Thank You Ina!!!!

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I should have known after reading through this recipe that something wasn't right. There was just way too much cooking time at "high" heat. I decided to ignore my gut instinct and went with the recipe's instructions. It turned our 75 dollar standing rib roast into an overcooked pot roast. We have a brand new GE Profile Oven with an internal temp probe, and I actually took the meat out at 120 degrees because I was worried about how much the meat had shrunk. It didn't matter. The damage was done. The high constant heat had zapped that meat like it was in the microwave. The very center of the meat had the lightest shade of pink, but most everything else was bone dry. We are a family of medium-rare meat eaters, so this roast was a total disaster. I can not understand how many folks gave this recipe 5 stars ... I'm guessing there are a lot of people out there that like their roast "well-done."

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This has become a holiday favorite for our family. The cooking method that Ina recommends must be the key to making the roast taste so consistently good.