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Foolproof Standing Rib Roast Recipe

Foolproof Standing Rib Roast

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (761)

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Average Rating:

Total Reviews: 761

Showing 701-710 of 761

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  • on December 28, 2004

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    Tasty,delicious, everything you would want it to be for the money you shell out for these roasts. I had the butcher cut my rib bones off and tie them back on. It was still delish! I even had problems with my new double oven. I used a thermometer inside to keep an eye on the correct temperature. I think it was a bit over done for our likeness. Ours was cooked to medium, but that was due to my stupdid oven!

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  • on December 28, 2004

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    In all my years of marriage and cooking, I have never tried a standing rib roast! And,I never try anything on company before trying it myself, but because Paula's recipes have been so dependable and tasty, I had no fears!!My 61/2lb.roast was absolutely tender and delicious. I might tone down the salt abit, but other than that, I was sooo pleased with this recipe. Touchdown, Paula!! Shae from Farmington

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  • on December 28, 2004

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    I just have to say how wonderful and easy this recipe is. If you like your roast medium rare, this is for you! I made this Christmas Day. What a hit it was with my family. The rib roast I made was 4 lbs. Easy, Easy, Easy!

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  • on December 28, 2004

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    I have used this recipe for two years in a row for Christmas Dinner. I'm sure I'll use it many more times. It's very easy and tastes like it took much more effort than it actually did!

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  • on December 28, 2004

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    We had an 11 lb. roast to make. We cut
    about 1/3 off and put them in the pan
    together (on a rack about 1" apart. I
    was still worried that it wouldn't get
    done so I left it for an hour and 1/2,
    before I turned the oven off. Then followed the rest of the instructions.
    Turned out very tender and tasty but,I
    should have turned it off in one hour.
    The small piece registerd 145* and the
    small one 140*, a little more done than
    some of the family prefers. Next time!

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  • on December 27, 2004

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    This was the first time I made a Roast and it was very good! I am so proud of myself! I was happy that the recipe was simple. The only thing I would change would be to cut back on the seasoning. The "crust" was too salty for my taste. I watched the show when she made the roast and she was liberal when she seasoned it, next time I will try a little less salt.

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  • on December 27, 2004

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    I followed the recipe exactly using a 12 lb rib roast. It was perfectly cooked at medium rare. Our guests raved that this was the best roast they ever tasted! It was as good as any of the finest restuarants in Boston.

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  • on December 27, 2004

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    The meat was perfect and very easy to prepare. It cooked perfectly- mostly rare to med-rare, but a few outer slices well done and pleasing to the entire crowd.

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  • on December 27, 2004

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    I have never had a better recipe for rib roast. I have tried several other methods, but this came out the best; perfect medium rare, juicy, didn't get overdone while getting ready to serve it either. thanks paula!

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  • on December 27, 2004

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    WOW! how easy this was and tasty.
    I bought two small roasts in hopes of cooking them to different wellness...In the end it was all sort of MEDIUM.

    I wish there was more info abt the timing in the end....But it was still outstAnding.
    People fighting over the end pieces..( we are a well done group!

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