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Sunday Rib Roast Recipe

Sunday Rib Roast

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Average Rating:

Total Reviews: 199

Showing 51-60 of 199

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  • on April 02, 2010

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    I tried this recipe after a friend recommended it to me. I made it for Christmas one year and my husband said this is the meal he wants every year. Granted you have to play with the temperature of the oven a bit, but it is totally worth the effort. The horseradish sauce it to die for as well.

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  • on March 30, 2010

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    The roast part was AMAZING! A waste of mustard, mayo and horseradish. I never liked a cream based dipping sauce, oh well. I tried. Next time I will go out of my way to get those green and pink peppercorns from our trusty favorite. Be sure to double that crust! Enjoy!!

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  • on February 26, 2010

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    This rib roast was so easy yet so tasty. The first one I made was a 5lb roast. Tomorrow I'm making a 9lb roast for my family as a birthday present to myself. By far the best I've ever eaten!

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  • on February 04, 2010

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    This was so easy to make. I got a 4lb roast from Costco ($30 bucks, which fed my husband and I for 3-4 days. It was so juicy, and the sauce goes well with it. We had a lot of leftover sauce, so we used it in sandwiches and it was great. I followed the recipe exactly, and the last stage @ 450 was only 25 minutes for my 4lb roast. But I checked the internal temperature every 5-10 minutes to make sure it was not overcooked. 0

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  • on January 31, 2010

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    I loved making this roast for my family for Christmas Eve this past Christmas! My only problem was smoke. About 30 minutes in to the first sear, I turned my oven down to 475, and it worked great then. (and I had cleaned my oven the day before I seasoned my roast with salt and KC Masterpiece steak seasoning and a little extra garlic. My family said that whenever I want to make this roast again, they will come no matter what!

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  • on January 10, 2010

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    I followed this recipe with a 5 rib roast. The exterior crust was excellent and the sauce superb. I adjusted the time upward to account for the larger roast size, but I kind of wish I hadn't because It wasn't as pink as I would have liked. But my roast was a big hit with my family on Christmas eve. Will definitely make this one again but will be more careful about the times for each stage.

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  • on January 06, 2010

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    I had a huge rib roast ( 9 lbs. and followed this recipe exactly except that I roasted the 3rd phase a bit longer to reach the desired temperature. It was wonderful--just the right shade of pink, fabulous crusty exterior, a huge hit! My oven did not smoke (it was none to clean to begin with either so I am not sure why others had problems. Would just suggest attention be paid to the weight of the meat and adjust roasting times.

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  • on January 05, 2010

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    I did follow Alton's recipe for roast but used Ina's sauce recipe. I have to say this sauce is the bomb!!! I did kick it up with a little more horseradish and mustard...but it was great. I could eat it by itself! Way to go, Ina. Thanks for all your recipes.

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  • on January 03, 2010

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    I followed the recipe exactly, didn't change a thing and made the sauce exactly as instructed. This roast was, without a doubt, the absolute best prime rib I have ever made. I prepared it for Christmas dinner and afterward, my sister looked at me and said that it was one of the best things she had ever eaten in her life! I cannot recommend this recipe highly enough!

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  • on January 02, 2010

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    I read this recipe, but I have a smaller roast so I went to one of my other "go-to" resources: "Roasting" by Barbara Kafka. Her instructions are exactly the same as Ina's, only there is variation included for size: 500 degrees for 45 minutes, 325 for 3 minutes per pound, then 450 until it reaches the internal temperature you desire. I am looking forward to including Ina's sauce recipe. I hope this helps those of you who were looking for instructions for a smaller roast.

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