Foolproof Standing Rib Roast

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The time to prepare was misleading as the heading said the total time was only an hour and a half but once I got it in the oven realized it would be over 4 hours, please someone change this so somebody else isn't inconvenienced too.

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I was skeptical, now I am a believer, the best roast I've made yet! Worked on a 6.5lb roast perfect, rare in the middle, medium on the outsides.

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I am in the middle of roasting a standing rib roast. I chose it because of all the great reviews here. I already made it through the 1 hour roast time and am 1.5 hours into the wait time. I plan to turn the oven back on at 375 in an hour. Since our preference is medium, I am guessing I should heat for 45 minutes instead of thirty. I love how easy this first time experience seems to be. My roast is 6.5 lbs.

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This is everything the positive reviews say...the best standing rib I've made...was perfect for Christmas dinner tonight!

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I was a little concerned about the directions for cooking the roast but went by the reviews on this recipe. I'm sure glad I did, let me tell you this was the best standing rib roast ever. Done perfectly and the flavor was outstanding. Everyone raved about this roast and it will be the way I make from now on. Loved it.

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This was perfect as many others indicated. My husband made it today for Christmas and it's the first one we have every made. I was all turkeyed out and wanted beef. We made an 8 pounder but as others said, it still used the same cooking times as the recipe. At the end, we only left it in 30 minutes on 375 as we like things rare and when it came out, we let it set for about a half hour - tented. Perfect cooking and tender as can be.

Always use a meat thermometer as you may like it done more or less but for us, this was perfect.

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This truly is a foolproof way to cook a rib roast. The seasoning is delicious and forms a perfect crust around the entire roast. Our roast was nearly 8 pounds, and we like ours to be medium, so I cooked it for an hour and a half for the first portion, then a full 40 minutes for the second portion. It was so flavorful and tender, just wonderful.

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Absolutely the best and easiest recipe I have ever tried! Had a 12# rib roast. Simply doubled the cooking time to 2 hours and then turned off the oven for the 3 hours. 2 hours in on the resting time, the pop up popped up! Left it in though for the 3 hours. Had comments that it melted in their mouths like butter! Rave reviews from everyone at Christmas dinner today! It will become our new Christmas dinner tradition!

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I don't know yet what this tastes like because dinner isn't for another 2 hours. I cooked my 4.78 lb. prime rib roast for an hour and then shut the oven off just like the instructions said. However, after only 1 hour the probe hit 120 degrees. I left it in anyway for another 15 minutes and it hit 130. We like our meet rare to medium rare so I took it out of the oven and it's sitting on the counter til dinner. It would have been medium to medium-well if I had left it in the full 3 hours. Maybe my probe is off but I don't think so.

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This was THE BEST prime rib ever!