Foolproof Standing Rib Roast

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made this twice perfect both times and soooo easy

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Outstanding! I did an almost 9 pound SRR, knew because it was big I should let it go a little longer, gave it an extra 30 mins before I turned off the oven. I was really skeptical with an hour to go with the oven off... but the digital thermometer kept on coasting up slowly to a perfect 138*. Paula... you have a winner! This will forever more be my go-to. Also made amazing au jus from the drippings... took out the roast to rest in foil, deglazed the pan with a cup of merlot, added a cup of beef stock and reduced. An incredible Christmas dinner!

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My mother and I have been using this method for prime rib for over 30 years. It works with any size roast and even with roasts of different sizes cooked together. It also doesn't matter if you do a standing rib or rolled rib roast!

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A Standing Rib Roast and Yorkshire pudding feast is a tradition for Christmas Eve with my family. I used Paula’s instructions this year, it turned out perfect! I prefer my meat more medium to well, so the ends were good for me. The rest of the Roast was just right for the my family! It was great I cooked the roast for the 1 hour, turned the oven off and we went to Mass. It was wonderful to be able to go to Church and know that our dinner would be ok and waiting for us when we got home! I used my own herb rub though

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Another Paula Deen success! Easy to make and it let me take my time and energy on other dishes.

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This turned out excellent. I highly recommend this!

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When you say it is fool proof you are absolutely right. We tried this recipe for the first time on Christmas day and it turned out perfect. Don't hesitate to try it. You'll love it too!

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Very easy, very good, but just a little too done. I was confused on the timing of the reheat - whether to wait for the temp to come all the way up to 375 before timing. I did, but wish I hadnt as it came out barely pink and not medium rare. Next time I will use the thermometer probe.

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I followed the directions to the letter. While I will say that this is easy and the finished product was tasty and moist, it was more of a Medium to Medium Well roast. Most in our family prefers Medium rare-Medium. I WILL make this again, but will use an outside oven thermometer. I believe mine would have been perfect without turning the oven back on and reheating.

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I made this for the first time on christmas eve...it was amazing! I followed the directions perfectly...we love our red meat rare...this was really rare..I had used a pretty big rib roast ...enough for 8 people...still delicious and leftovers...everyone loved!...will definatley be making this again!