Sunday Rib Roast

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I followed this recipe for my first standing rib roast which I cooked for Christmas dinner. My husband is usually the meat cook of the home but I decided I would try this and I have to say everyone thought it was fabulous! It was cooked just right for everyone and I hope to serve it again and again. Thanks, Ina!

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I just made this for the first time last night for Christmas dinner. It was a hit! I followed the recipe to a "T" and it turned out crispy on the outside and tender and juicy on the inside! I didn't have any problems with a smoky oven and mine was just "semi" clean. The mustard sauce was delicous and a hit - it made way too much - you could halve the recipe and still have leftovers. I made an 8lb. roast and there was nothing left - even the bones were taken home for a treat for the dogs! Ina has done it again!

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Made this yesterday for Christmas dinner. Perfect! I followed the directions very closely and had absolutely no problems. The mustard cream sauce was delightful too.

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We did an 8 lb roast...... It came out perfect! 15 min at the end would have done the trick. Everyone loved this.... There was no leftovers!

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I have made Standing Rib roasts for years on Christmas day. They always come out good. This one, made from $ 5.47 per pound from Publix, was absolutey the BEST I have ever fixed. I don't know why other folks have had problems, but I will definitely be using this one over and over. Thank you so much Ina. Happy Holidays to you and yours.

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I started with a dry aged 5 lb roast from Whole Foods- $18 dollars per pound. Folllowed recipe exactly, used a meat thermometer in the exact center of the roast, removed roast at 125. I left the probe in as the roast was resting and cried while the temperature contined to climb to 145!! When I served it about a half hour later, there was not a parch of pink in the entire roast. I cannot tell you how disappointed I am, as I was aiming for medium rare- cannot stand done meat.
My range is professional grade (La Cornue convection, so I can only assume that caused the roast to continue to cook? Either that, or maybe the raost being dry aged? Either way, an extreme disappointment.
Next tiime I will remove from the oven at 110-115.

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Lordy Lord!! I made this for Christmas dinner and it was the best prime rib we all have ever had, I did add some garlic powder which made it even better. We eat steak at very high end restaurants and this was hands down 100 times better.

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Yet another fabulous Ina technique! I followed the cooking instructions mostly. At the end I had the oven at 400 deg (which added 25min to the cooking time for an 8-lb roast. I added some garlic to the rub on the outside of the roast which added some great flavor. It's so hard to let the roast rest for 30 minutes when it smells so good, but it's definitely worth it to wait! It was so juicy and delicious!

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I tried ths recipe today & it turned out great. It was Juicy and tender. i will definitely try this recipe again. Thanks Ina.

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THANK YOU SO MUCH for this recipe! I was extremely nervous; my family hosted Christmas Eve 2009's bit family reunion dinner, and I had a 16# prime rib roast as the main course. I made the mustard/mayo dressing --- delish! And I followed the instructions -- can I tell you -- aside from my smoke alarm going off (seriously, you need to have a very clean oven! I thought mine was clean, but the alarm begged to differ -- the end result? Beautifully seared on the outside, pink, PINK bones carved off, and PINK on the inside --- not bloody, but perfectly pink, and I received soooo many compliments on the taste and comments on how difficult it is to get the roast just right, without it being too bloody or overdone. My father, a 22 yr. Navy (MS1/cook veteran pronounced it good, and my husband and family called it a decided success! THANK YOU, THANK YOU, THANK YOU, Ina -- you literally saved the day and cemented my reputation as a holiday worthy cook.