Sunday Rib Roast

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I tried making rib roasts a few times before I found this recipe and they were terrible. They came out either well done or wat to rare. I kept trying to figure out how the restaurants get the nice crispy crust around the edges, some light brown further in and rare inside....well, now I know! Thanks Ina!

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I made this and it was super and I am now knowm as the Prime Rib expert. It was easy and quick Been ask to do for Christmas this year just might do it. Thanks Ina

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I have used this recipe over and over for special dinners and always get raves. This is, by far, my favorite rib roast recipe. Perfect every time! Ina's cooking times and temps are perfect. However, we like our roast rare, so I pull it out a bit earlier and let it rest. I added herbes de provence (with lavender flowers. It makes a difference, along with the salt and pepper. Awesome!

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Perfect every time!!!! I insert whole garlic cloves in between the the layers of meat & fat.
Chef#1122181.....your post has to be a joke!!!

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okay, Ina, I love all your recipes. I gave this a 3 star because of my OVEN.
The meat was fabulous, a tad over cooked for me (that can be adjusted, but I wished
I had removed my other racks. I have been scrubbing the racks ever since to get them back to new, (as brand new a year ago!!! Thankfully my self cleaning oven removed all the grease and dark stains on my oven. Not sure I will ever do this again because of the clean-up. Surely your oven got this dirty. And by the way, mine was spotless before this.
Maybe cooking at high temp on a grill first would work, but I won't do this to my new oven again.

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Perfection! I read 5 other recipes on the site before making this one. Now this is what my Mom makes for Christmas each year and it is the meal I look forward to most. This is however the first one I've done myself. The cut did not come from the store but from a side of beef we purchased from a local farm and it was beautiful. The recipe could not have been simpler and I think it was the temperatures - hi-low-med that created that great crust and rare interior. Thanks Ina - this one becomes my staple for rib roast.

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I will give this a 5 stars for techinique as this did turn out at the perfect temperature and was nicely seasoned. It was tough. I had a hard time finding a rib roast in the market so the butcher sliced off a boneless rib roast for me from a ribeye. I think when I do this next I will search out for one at a place like Earthfare, Fresh Market, or Whole Foods! It does depend on the quality of the cut. I would like to find one that is bone in as well for extra flavor.

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Oh my!!! This was my first standing rib roast. It is such an expensive cut of meat and hence the fact that I have never done one before. This was perfect!! So easy to prepare. Our dinner guests were beef snobs and said that it was the best they had ever had. They like their meat medium (go figure and my husband and I prefer medium rare so it worked out perfectly that they received the outer cuts and we the inner. I can't believe how easy. I wouldn't change a thing.

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THid has become my go-to recipe for roasts. it always comes out perfect and gets me rave reviews!

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I made this for dinner on New Year's Eve - perfect and fabulous! I followed the directions exactly as written, but adjusted slightly for weight. My roast was a two rib, six pound piece of meat. The bones had been cut off but tied back onto the roast for cooking. I also went on line and read Barbara Kafka's instructions on roasting (as recommended by one review. It actually took a few more minutes in my oven to reach 125 degrees. I forgot to wrap the roast in aluminum foil when I removed it from the oven. However, I would do the same again. It was perfectly medium rare. Also, the sauce is delicious. This recipe is a keeper. Thanks Ina!