Sunday Rib Roast

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This recipe is the best I've ever used for standing rib roast--the crust is perfect and the meat is perfectly done!

Be sure to make the mustard horseradish sauce--it's out of this world.

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What a dinner I made on Christmas Day. I had 10 guests and made, the Sunday Rib Roast (7 Ribs - oh so melt in your mouth delicious; the carmelized butternut squash - oh so sweet; and the Rasberry cheesecake - oh so thick and rich. What rave reviews I received! Everyone loved everything - they are all "keepers"! Ina I make your receipes often, and so far I haven't been disappointed. I can't wait to make the macaroons this weekend. Your receipes are the greatest - THANK YOU!!!

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This was excellent. I like my beef medium rare and this was very rare. I wish I had cooked it until the internal temp was 125.

The sauce is great.

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My first rib roast, so simple, so easy and so delicious. Thanks Ina!

PS: She meant by that clean oven in order to set it up to 500F degrees.

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I made this for Christmas Eve dinner and it was delicious! We could not get enough of it! I used a smaller roast (5 1/4 lbs. so I cut down the times on the first two steps. One guest who had just gone to the Tam O'Shanter (a Lawry's restaurant said that my roast (AKA: prime rib was better than the restaurant's!! I'm going to make a bigger one for New Year's Eve now!! I would recommend for anyone to use this. It's really easy and delicious! Everyone LOVED it!!

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I absolutely adore Ina and her recipes, and I have been making her recipes for years. Ina's recipes are always wonderful, and I have never had a problem before...but yesterday (Christmas Day I followed Ina's recipe for Sunday Rib Roast to serve to my family for Christmas dinner ...and the result was a $93.00 over cooked pot roast.

I have always prepared prime rib with the usual high temperature/low temperature method (500 degrees, then dropped to 160-200 degrees, and it always came out fine. Yesterday I was pressed for time so I tried Ina's recipe, inserted a digital thermometer in the very center of the meat, and pulled it out at exactly 125 degrees. After resting for 20-25 minutes, my husband began to carve it...only to find the outer edges of the meat were absolute shoe leather, and only the very center (where the thermometer was had about an inch or two of medium rare meat. The house was filled with smoke, the drippings were so scorched they were not suitable for au jus, and my once clean oven is almost completely black.

My oven was clean before I started, and I know the oven's thermomstat is correct...so I'm very confused, especially after reading so many great reviews for this recipe. My husband was skeptical about trying this higher temperature recipe, and now I see his logic. I am glad many other people have had success with this recipe (especially since prime rib is not cheap!, but in my case, most of the meat on my 4-bone roast was scorched before the center ever reached 125 degrees. C'est la vie.

In any case, I love Ina and her show...watching Ina's show is my weekend luxury, and I still look forward to trying more of her recipes!

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I cooked a 9-pound roast so added 20 minutes to the middle phase and used the full 30 minutes on the last phase. I was worried that the 125 degree temp would leave the roast too rare but after resting for 20 minutes, the roast was a perfect medium rare almost all the way through. Everyone loved it! The sauce is tasty but very light on the horseradish in my opinion. I tripled the horseradish and then found it excellent.

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never had 1 turn out this good before and so easy the best ever

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I am serving this roast for Christmas this year and can't wait! It sounds wonderful, and easy! Does anyone know how to adjust the cooking directions for a 5 lb. roast as opposed to a 7-8 lb. roast? I don't want to overcook it.

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I liked the preperation of the Prime Rib very much.
Will I receive this recipe?
Thank you.