Foolproof Standing Rib Roast

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This was really good. Was very skeptical about the whole turning off the oven for 3 hours part. But it came out very tender. I cheated and opened the oven after the 3 hours wait time to add another dish that had to cook at 375 for 20 minutes, but took out the roast (and the other dish and the roast was perfect.

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AmaZING! I was worried, looking at turning off the oven, but went ahead after reading 50+ 5 star reviews! Yummy & was like melting butter in your mouth tender! The only thing I did differently was my husband prefers WELL done, so I took the end cut & put it in the "Advantium" oven for 1.5 minutes. . .perfection!

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I made this for my very first Christmas dinner with guests. It was so easy and turned out very good. It was a little closer to med well and I prefer med rare, so I may cut the initial cooking time a bit. Overall very good and my guests raved about it. Thank you Paula!

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Awesome!!!! Followed the instructions and it came out perfect!!!!!

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Wow - had I followed this recipe verbatim, I would have had a disaster on my hands. As follows...5 pound standing rib roast, check. Sit for an hour to come to room temp, check. Seasoning rub, check. 375 degrees for an hour - this is where I believe things began to go wrong. I have a GE Profile electric oven in perfect working order, and after putting the meat thermometer in the center 20 minutes after turning off the oven (YES, I peeked...thank God something in my head told me to check. it was already reading 130 degrees! Removed it from the oven immediately, let it rest until we were ready to eat -unfortunately had to reheat which caused further "damage". Definitely done beyond recommended serving temp for prime rib.

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this is a magical recipe. i was nervous when it said turn off the oven for 3 hours. when you spend that kind of money for rib roast you want it to be perfect. when i opened the oven after the 3 hours i was amazed to see this gorgeous piece of meat. when we cut into it we were amazed to see that it was cooked perfectly, PERFECTLY!!! This is the only recipe I will ever use from now on. Thank you Paula!!

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UMMM UMMM GOOD !!!!~

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The recipe works fine. One of the "rules" of cooking is to first read the recipe all the way through so you will know what is required as far as time and ingredients. It does state holding it in the oven for 3 hours.
And if the roast is not cooked, slice it, broil, once browned, finish it in the oven just like you would cook an extra thick rib-eye or porterhouse steak. And to the person who said it was too salty, did you use one tablespoon of the house seasoning or did you use the entire amount listed at the bottom of the recipe?

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Perfect everytime! Heads up if you have a double oven. I have a GE gas Profile. One oven effects the other. I tried using the bottom oven for baked potatoes and the roast was overcooked. I only made that mistake once!

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This recipe was unbelievable. This is the first time I've roasted anything other than a turkey or pre-cooked ham and it came out perfect!! I used a 6 rib roast (about 12 pounds and followed the cooking times exactly. The middle was a perfect 135. The key is to set it out on the counter for a couple of hours before cooking. I did need to use the oven for other things though. I opened the oven right before turning it back on for the final step and slid in my casseroles. I had to open the oven once or twice more during that last 30 minutes and it was fine! I did not use Paula's seasoning. I used fresh rosemary, garlic, pepper and salt and seasoned the night before. I think this is a new Christmas tradition.