Foolproof Standing Rib Roast

Total Time:
1 hr 41 min
Prep:
10 min
Inactive:
1 min
Cook:
1 hr 30 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 (5-pound) standing rib roast
  • 1 tablespoon House Seasoning, recipe follows
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Directions

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degree F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.


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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.8 843
This is definitely full proof if done exactly as instructed. Wonderful simple recipe and excellent concept. I am unfamiliar with using a thermometer and our standing rib roast came out SOOOO SOOOO SOOOO delicious and perfectly cooked. Thank you AGAIN Paula Deen for another FANTABULOUS recipe. I have learned so much from you.  item not reviewed by moderator and published
Does the roast have to stay in the turned off oven for three hours or can I only do it for two hours and extend the cooking time when I go to reheat it? I am hoping as I am running out of time. item not reviewed by moderator and published
The roast was fantastic. I was concerned when the meat thermometer was only 50+ degrees at the end of the hour. Since the reviews were so great I followed the recipe. It was fabulous, my guests had rave reviews. item not reviewed by moderator and published
Hello! I've noticed several people asking how long to cook a roast that isn't 5 lbs. The cook time of this recipe is 12 minutes per pound. To figure the amount of time for your roast, multiply the weight by 12. Today I am cooking a roast that weights 3.66 lbs. 3.66 x 12 = 43.92, so I will bake it at 375 for 44 minutes, then turn the oven off and allow it to sit for three hours. I suggest checking the doneness of the roast at the end of the three hours, prior to re-heating. The roast I made last year was perfect at the end of the three hours. The outside was a nice medium well, which is what my son likes. Further in it was medium rare, perfect for me. And the center was warm, but rare, which is how my hubby likes his. The roast was absolutely delicious, and is now our traditional holiday meal! item not reviewed by moderator and published
It was very easy and came out very tasty. I'm giving it 4 stars only because the directions were ambiguous and it came out nearly blue in the middle, even after sitting 30 mins., it way too rare for me to eat. I cooked w/gas (non convection mode) and thought I followed to the letter, the oven door was never opened. Two issues, the expected 'doneness' wasn't mentioned or alternative timings in the recipe itself so I could anticipate adjustments up front. Also, the second heat I was unclear about. Do you leave the roast in the oven during the re-heating process? If so, this may be where I went wrong. Or... do you take out, raise to 375 and put back in? If I'd done the former, I would have gotten a bit more cook time. Overall though a very nice roast! item not reviewed by moderator and published
this recipe was awesome!! So easy, I followed the exact directions even though my husband didn't think it would work! I was looking for a no fuss recipe since I had wrapping & other jobs to do xmas eve. I couldn't have been happier with the result! It was cooked to perfection!! Can't wait to make it again! item not reviewed by moderator and published
I made this yesterday and it was wonderful. I was concerned about the cooking style that it would not be done, so on the second heating the direction said 30 to 45 minutes before serving, I did the 45 minutes and it was a little over done for some of my guests. Next time I will cook for 30 minutes. Definitely making again next year because it is delicious and so easy! item not reviewed by moderator and published
This Christmas made the second time I used this recipe. Last year, I used a 5 lb. roast and it was overcooked. I followed the recipe exactly. This year, I bought a 5 lb. roast but ended up with a larger crowd coming for dinner than expected so I ran out and bought another 6 lb. roast. I was in panic mode as I wanted to try this recipe again using two roasts at the same time as well as preventing them from overcooking. I decided to follow the recipe exactly but omitting the reheat step. Both roasts were different in thickness but both turned out perfect. I honestly think all ovens cook differently. My double oven is 20 years old. I cooked them both for the initial hour and left them in the oven for three hours. Pulled them out and stuck a thermometer in them and both were at 128 degrees. I knew the problem last year was the reheating step. I think it's wise to check the temp before the reheat. I was prepared this year to do just that and timed dinner accordingly. Excellent! item not reviewed by moderator and published
As foolproof easy as you can get. I'm a vegetarian but my family is filled with meat eaters. I tried this one year and ever since it is THAT dish for Christmas day that my fam talks about all year! Last year left overs were consumed the day after. Less than 24 hours later it was all gone! There were only 3 meat eaters and yes 24 hours and 5.3lbs were GONE! item not reviewed by moderator and published
Tried this recipe with a 2 1/4 lb roast and it worked wonderfully! Mediam to rare and very tender and succulent. Used the same recipe on a 12 lb roast and ended up with a very very rare center. Should I have changed temp. or timing on the larger roast.? It was delicious but the center was very bloody. We had to grill a few of the stakes. Now, we all mostly like our steaks medium rare to rare but it was raw in and through the middle. Wonderful texture and taste. We will do it again trying maybe another 30 min. or so the first cooking and then the 30 to 40 on the end. We will surely do this one again!!!!!  item not reviewed by moderator and published
nefrugalgardener...to figure the cooking time for your roast, multiply the weight by 12. This will give you the number of minutes to bake at 375, then allow it to sit in the unopened over for 3 hours. Also, you leave the roast in the oven when you turn it back on to 375 for the reheat, although I suggest checking the doneness prior to reheating, especially if you like your meat medium rare to rare, to prevent overcooking. Hope this helps! item not reviewed by moderator and published
Change the cook time on the roast. Multiply the weight of your roast by 12. This will give you the number of minutes to cook the roast at 375. item not reviewed by moderator and published

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