Sunday Rib Roast
Show: Barefoot Contessa
Episode: A Barefoot Contessa Holiday
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- Recipe categories: Meat, Beef,
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Average Rating:
Total Reviews: 199
Showing 161-170 of 199
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By cynthia_6890556
Norman, OK
on December 17, 2006
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May the Queen be exalted....yes you heard me...I am now the exalted one around this home. This easy Roast with the fantastic mustard hoseradish sauce won me first place in the heart of family and friends...I believe I owe the Contessa a great big thank you!!!
By tracybconrad_59...
fort worth, TX
on December 09, 2006
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I served this for Christmas dinner last year, 2005, and already everyone one in the family has requested it again! It was perfect. I prepared per recipe exactly. The Mustard Horseradish Sauce, perfect! It is now requested anytime I serve beef. To avoid any disappointment, be sure to buy choice or better for the roast.
By ebkautz
Burnsville, MN
on December 04, 2006
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Excellent, my family enjoyed it so much not a morsel was left. This is requested for Christmas dinner.
By dawnrl31
scranton, PA
on November 20, 2006
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This is the recipe I always use for prime rib. I use less salt for health reasons & it is still wonderful. Better than eating out.
The Sauce is amazing. We use it on deli roast beef & swiss sandwiches melted under the broiler. The sauce really makes the sandwich & the prime rib. (Print out the recipe so you always have it on hand!
By caampuedml_6370668
seattle, WA
on November 12, 2006
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it seems weird to adjustment the temperature so often but it makes a no fail perfect rib roast!
By suepfister
Laguna Niguel, CA
on November 04, 2006
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Absolutely delicious!
By ChinaGroveCook
Ghina Grove Texas
on October 19, 2006
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I have used this recipe more than once and each time it comes out just the same. The best prime rib roast ive ever had!
By dherres_403533
centerville, OH
on October 18, 2006
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This was better than any restaurant! Mine took longer to roast because weight was closer to 8 lbs. It took me about 2.5 hours. Was really worth the wait. I wrapped it very tightly with heavy foil and waited the 20 minute resting period. The temp. raised another 15 degrees and made the roast really tender and juicy. The Kosher salt and pepper created a nice crust and flavor to the meat. Her roasting method is the best! Thanks, Ina
By peewee687_7412278
MC HENRY, IL
on September 22, 2006
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i made it for family and freinds it was fabulous!!@!!!
By kimberlycarey_7...
East Coast of US
on January 01, 2006
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I cooked a rib roast for the first time this Christmas, using this recipe. I had twelve for Christmas dinner, and all of my guests asked for second helpings, and several went for thirds! I was nervous making this for the first time at a holiday dinner, but it was a complete success! And so easy! Thank you.