Foolproof Standing Rib Roast
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- Recipe categories: Meat, Beef,
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Average Rating:
Total Reviews: 761
Showing 731-740 of 761
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By r.fusco_1704298
Framingham, MA
on December 20, 2004
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I followed the receipe to a tee. And my wife and I had the most perfect standing rib roast ever. Thank you for this great receipe. Ralph Framingham ma.
By lmmckey_704951
Atlanta, GA
on December 19, 2004
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this whole meal is outstanding
By matt.gerega_1138653
Pittsburgh, PA
on December 19, 2004
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This is better than any prime rib or rib roast I've ever gotten in a restaurant. Preparation is simple, and as long as you can spare the oven time, it makes the holiday meal simple.
By dparis_1694646
West Linn, OR
on December 19, 2004
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It was the BEST
By britjones_1675493
corona, CA
on December 15, 2004
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i loved it!
By kfountaine_531893
Amherst, NH
on December 14, 2004
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I've seen this recipe on another site that claims it can be used on ANY size roast. I made a 2lb,1rib roast for two and cut down the cooking to 45 min, then 30. It was perfectly rare, not quite med-rare, so I'm guesing the time here for a 5lb roast would be perfect as stated in the recipe. The other site also had reviews that ranged from a 4lb to an 11 lb roast using these exact times and it turned out perfect every time. This recipe is a keeper for me no matter what size roast I cook in the future!
By lpwright_1654637
Temecula, CA
on December 12, 2004
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I want to try this recipe for Christmas but my family likes their prime rib medium well (actually no pink.How do I adjust this recipe to achieve medium well?
By hjruddy_445788
virginia beach, VA
on December 12, 2004
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I would like to try this for X-Mas.I'm having 12 over for dinner. What size should I buy and I need the roast at least med-med rere!
By jhamric_650298
Mt. Airy, MD
on December 10, 2004
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Curious to see how it turned out for you. I am making this for x-mas and am concerned about the same thing! I like medium rare - just wondering about leaving it in the oven for 3 hours with it off! Thanks!
Julie-Maryland
By kdoolin_1640610
Barbourville, KY
on December 10, 2004
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I am trying this recipe tonight, but am a little nervous. Is sounds like I really can't goof it up, but I am concerned about if it will be done enough for my family. It sound likes it may be medium-rare. I really need it to be medium-well. Should I just cook it a little longer? Any suggestions?