Foolproof Standing Rib Roast

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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.

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Got a great deal on a Rib Roast and decided to try this recipe. It was fabulous! I cooked it for about 70 minutes at 375 and then let it sit in a closed oven for 3 & 1/2 hours. I then turned on the oven to reheat the meat for about 40 minutes. I let the meat sit for 20 minutes before slicing & serving. I hate to use a Saturday Night line but..."It cut like butter". It was so tender and delicious.Hands down, one of the easisest recipes I've tried with great results!

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Thanks Paula! I followed this recipe exactly as written and it worked out wonderfully for my Christmas Eve dinner.

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best prime rib ever made. had a 5lb roast. did sneak a thermometer @ the 4th hour and read 105f. 30 minutes later was @ 135f for perfect med-rare

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It works!! Cooked a 7 lb. roast. Added 15 minutes to cooking time. We like ours cooked medium and it was perfect. SO easy and impressive. Really delicious :

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So easy to make and tastes fabulous!

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This was amazing! It was only for 2 of us, so my roast was 3.25 lbs, semi-boneless.. I converted the times in the 5 lb. written recipe into quarters to get the times for the smaller roast. Also, note that Paula's video and her times are for a 6 lb. roast. The only issue I was afraid of was counting the time it takes to get the oven back to 375 after it was off. My oven took a full 10 minutes, but since the recipe didn't mention anything, I pulled it out when the proportional time was done (20 min-which included 10 minutes preheating.. Then I checked it with the thermometer, and the middle was below 130, but the part near the end was at 140' ish, so I knew it was done. I let it rest for about 10 minutes and it was perfect. So tender, so flavorful, so perfectly medium rare- a truly fabulous roast. I also did the side dishes in the morning before the roast went in, and then as soon as the roast came out, I put the sides back in the oven for heating.

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I prepared an approximate 10lb, 4 rib first cut roast, using these directions, except I set the roast on the counter for 3 hours before roasting to bring it up as close to room temp. as possible. Roasted 1 hour at 375 deg. and off for 3 hours. Restarted the oven and began my
30 min. countdown when the oven reached 375 deg. Perfect medium rare end to end expect the first 3/8 inch on the ends. One down side, all the drippings are pure fat, so forget about making pan gravy.

This hands down beats the other various cooking directions that call for 425 to 500 degrees for so many minutes per pound and then cut off oven for 2 hours. Those high temps make a heck of a mess of the oven and sets off all the smoke alarms in the house.

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Paula, Paula, Paula, this recipe was the easiest and best recipe I have ever made for a standing rib roast. My roast was almost 8 lbs so I was a little nervous since the instructions were for a 5 lb. roast. I followed your recipe to the letter and had the MOST PERFECT rib roast ever. My guests and, more important, my family really loved it. Thank you for making this so easy!!!