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 11-20 of 199
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By yhaven
on December 21, 2012
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This is an amazing recipe, we have been making this recipe since 2004 and have never stopped. Every year for the holidays and at least twice during the year. I highly recommend with the horseradish cream too,
By jon kasper
on December 21, 2012
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First time making rib roast and it was awesome! Tricky when the meat is not 7-8 pounds and you have to adjust the times for the various temperatures. If you have a probe in your oven, it is fool-proof. Otherwise I highly recommend a meat thermometer. Follow the instructions and you will not be disappointed. All of Ina's recipes are tremendous and right on the money.
By chamick_5499542
Isle of Palms, SC
on December 13, 2012
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Absolutely delicious!
By debh2006
Boston, MA
on August 19, 2012
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This recipe sounds crazy with the changing temps but it's not - it's brilliant!
This is perfect for any time you need a 5 star roast. Don't be afraid to buy the finest meat you can get, a good meat thermometer and go!!! Thank you Ina!
By hebburnsent
Durham
on July 23, 2012
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Made this yesterday for our Sunday lunch over in England with Yorkshire puddings. I would have to say it was totally divine.
One question for anyone. Would I be able to use the same method for --- say sirloin without a bone.
Thank you so much Ina x
By duishark
on April 08, 2012
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I have used this stepped temperature method for boneless ribeye roasts as well with great success. You get a great crust, and perfect medium rare temp in the core.
By howard.jean_131...
Richmond, 86
on April 07, 2012
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Excellent! I am making it again as we speak. My entire family LOVES it!
By modcomp_7664157
West Bloomfield, MI
on April 07, 2012
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This came out absolutely perfectly. I would make it again and know that it is foolproof. Another winner recipe from Ina.
By I LUV PASTA
New Jersey
on February 22, 2012
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I'm only giving this one four stars because I followed the instructions exactly and my rib toast came out well done instead of medium rare. I should have used a meat thermometer, but decided just to follow the cooking time instructions on the recipe.
I had much better success with Paula Deen's recipe for "Foolproof Standing Rib Roast" which I made for Christmas to rave reviews.
Still, this one was really tasty. Even though it was well done, the amazing flavor of the rib roast more than made up for it. Served these with Tyler Florence's potatoes au gratin and it was magnifique.
By shoepavillion
on January 24, 2012
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Thank you Ina!! I don't usually try a new recipe when I'm having friends & family over but I really wanted to make a rib roast and knew I could trust one of your recipes. I followed the recipe exactly and the roast came out perfectly - crispy on the outside and beautifully tender on the inside.
This will be a staple for family dinners in my home from now on!