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Foolproof Standing Rib Roast Recipe

Foolproof Standing Rib Roast

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (761)

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Average Rating:

Total Reviews: 761

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  • on April 29, 2013

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    AMAZING!! Best prime rib I've ever had. First time I ever made au jus, I did put my own spin on it by adding cup of red wine, tsp of worcestershire sauce, a little beef stock into the roasting pan and reduced it. I strained it after it was reduced. It went perfect with the prime rib.

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  • on April 24, 2013

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    Perfect! Every time. Elegant. My husband always worries about letting it rest at room temperature for 1 hour before cooking and then in the oven for 3 hours with the oven off after cooking. Never complains about how wonderful it tastes afterwards, tho. Amazingly simple, delicious recipe!

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  • on April 21, 2013

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    PERFECT! I had never cooked one before and was apprehensive cooking it for a family gathering. I had an 11 lb roast and I didn't want to mess this up!
    I followed the directions exactly and thought I would offer this for any first timers. I did use a meat thermometer which I had set @ 135. After the first hour, as I was turning off the oven, the temp had reached 110.. I was a little concerned as I knew it had 3+ hours to go. DONT PANIC!! Temp will gradually increase and then level off... and DON'T open the oven.. it got to be a joke after awhile because it smelled SO good and I just knew one of my boys would try to peek.

    I served this with creamed spinach, roasted garlic potatoes and a greek salad. The Au jus I made using 3 cans of beef stock with S&P, sherry, simmered and reduced. After meat was finished cooking I added those juices to the stock.. It was yummy.

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  • on April 01, 2013

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    I am not known for my cooking prowess, so I prayed that it would turn out well and it did. Thank God!

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  • on March 31, 2013

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    GET OUT THE DUCT TAPE AND TAPE THE OVEN DOOR SHUT! The aroma will tempt all in the house to take a 'peek'. I'm making this recipe for the 4th time. Only Holiday I don't use it for is Thanksgiving. Easy recipe for the most mouthwatering piece of beef you will ever serve and enjoy. Happy Easter!

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  • on March 22, 2013

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    I've made this twice and it's so easy and perfect. My only problem is I thought there was a horseradish cream recipe to serve along side and I can't find it anywhere! Help!

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  • on March 14, 2013

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    I have been making prime rib for years. This is by far the best and easiest. You cannot fail. Try it and enjoy !!!! Happy eating

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  • on February 14, 2013

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    I was so nervous about cooking such an expensive cut of meat. Of course I chose a holiday to try it out......added pressure!!! This recipe was so ridiculously simple that I couldn't believe how perfect it turned out. I knew I could rely on Paula Dean to give me a wonderful recipe. I have made it several times since Christmas, and again tomorrow. Thank you so much Paula Dean!!!!!

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  • on February 01, 2013

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    Tried this tonight for my husbands birthday dinner did it in my roaster rather then in the oven, as with all new recipes I followed it verbatim it was PERFECT!!!!!!it might have been a bit rare for most folks but we like it closer to red then pink. It was so easy, & so good!!!!! I will be using this one again, but will be sure to make an au jus next time!!!

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  • on January 13, 2013

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    been making rib roasts for 40 yr -- this way is THE BEST still pink on the inside -husband raved about it~~~ so easy dont need to keep checking temp- i did put in my thermometer to watch it thru the window in the oven door

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