Foolproof Standing Rib Roast

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PERFECT every time! No matter what size the roast, this is restaurant quality! Have done it 3 years now for Christmas (Tom Thumb puts it on sale 1/2 off every year! and it has been perfect every time! I actually tape up the oven(s (this year I made 2 and write with a sharpie DO NOT OPEN! It smells so good everyone wants to take a peek! I think I'll rub it with a little olive oil next time just so the spices stick better. EXCELLENT!

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Just made as our New Year's dinner. Meltingly tender and totally delicious! I've made several rib roasts using various recipes and this one is truly the easiest I have ever tried. Used a 2-bone 5 lb roast, cooked 45 mins at 425 for first round, then 30 mins at 375 after the 3 hours of resting. It was a perfect medium rare in the center and a nice juicy medium at the ends. This will become my go-to recipe for prime rib!

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We had this as the star of our New Year's dinner. It was juicy and cooked perfectly. I will definitely make this again! Absolutely delicious!

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I've been using this recipe for a couple of years, and it has truly never failed! Doesn't matter what size the roast, or what seasoning used on the outside. My kids love it with baked potato, so I wash/foil wrap baking potatoes and put them in the oven with the roast (so the door never opens, they come out perfect, too.

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I have made this recipe exactly as suggested, but it was more well done than medium rare, so this Christmas I tried another with a similar technique: Bring roast to room temp. for 6 hours. Heat oven to 500 degrees (30 minutes to get the oven really hot. Brush roast with melted butter and season meat with salt and pepper, garlic powder and dried thyme (sticks better with the melted butter. Insert into roast's center a meat thermometer that you can either read through the glass in the door or one with the probe that is on a metal cord, with the actual thermometer sitting on the counter. Roast for 5 to 6 minutes per pound (really that's all!, turn off the oven and keep it closed for two hours. Watch the temperature, but DO NOT OPEN THE OVEN. It roasts in a hurry. 120 degrees for true medium rare. Turn oven back on to 500 to warm it for about 15 minutes at the end. This recipe uses up oven space for less time than Paula's, although I love her!
A Yankee Cook

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PERFECT!!!! Made for our family Christmas dinner..delish!! I served with sauteed (in butter mushrooms and shallots and beef stock. My family has a new Christmas tradition..thanks Paula.

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Excellent!

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I wanted to do something special for this Christmas as my sister and niece and her family came from England for the holidays. It has been four years since we have seen them.

I love to cook but have been a little shy to do a standing rib roast, especially for company. I love Paula's show and her recipes have been phenominal so I felt this would be the true test of my cooking skills.

To say that it all turned out to be the best present I could have given them is an understatement!!! Cooking it this way also allowed me time to spend with them on Christmas day rather than spending a good portion of the day in the kitchen cooking.

It is nearly New Years and they are still raving about the meal. Thank you Paula for this special recipe!!!!

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I have cooked prime rib roasts encased in rock salt, or roasts covered with herbs, and a dozen other ways. No more!. This is the way to roast prime rib. I guarantee that. And this method makes it a lot easier to prep the rest of the dinner. It is difficult to improve on perfection.

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I have been making a rib roast for Christmas for several years and decided to try this recipe. I had a 9 pound, 4 rib roast. I didn't decide to do this recipe until last minute, so the roast was only out of the fridge for an hour prior to sticking in the oven. Because it hadn't really had a chance to get to room temp (the thermometer read 39 degrees I baked it an extra 10 minutes before turning the oven off. The thermometer read 58 degrees and I was sweating it, but by the time the 3 hours were up and we were to warm up the roast, it was 120! I left it in about 35 minutes, and it was just perfect. The outside slices were medium well and the dead center was rare, with most slices being medium rare or medium. Everyone raved about it, and I definitely will use this recipe from now on. I was skeptical since my roast was so much bigger than the original recipe, but I needn't have worried. It is truly foolproof!