Foolproof Standing Rib Roast

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This is the best, juiciest, tastiest recipe that i've found for prime rib. Tried it last year for Christmas, and am doing it again this year. It was a tremendous hit with the family. We don't like horseradish or too garliky food, and all other prime rib recipes seem to have these as main ingredients. This is the best one.

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I don't cook well, so this IS a foolproof recipe!! This is now my seduction dinner and my Cave Man Christmas.

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I used this recipe last year and it was fantastic! I only make these roasts when the meat is on sale (around Christmas. Can't wait until tonight!

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I learned this technique from a chef many years ago. It really is foolproof. And what's interesting is that the cooking time is the same no matter what the size of the roast. I guess because it's a uniform width, so the heat penetration is same no matter the length of the roast. I season mine with a rub of salt, pepper, garlic, paprika and herbs de provence moistened with olive oil--and make a yorkshire pudding in the pan while the meat is resting.

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I'VE TRIED TO MAKE A PRIME RIB BEFORE AND IT TASTED LIKE POT ROAST. THIS RECIPE WAS SO EASY AND IT TURNED OUT AWESOME. CAN'T WAIT TO MAKE IT AGAIN.

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OMG, I was shocked to see this work! My roast was about 6.5 lbs. I was worried it would be too well done but was on the real rare side, not bad for us. For the same weight roast next time I will 1st roast it for 1.25 hours, turn off for the entire 3 hour period, then on again at 375 for 1/2 hour. Had to see it to believe it!

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i made this recipe as a test before serving on Christmas. asked the butcher for a 3 lb. bone-in prime rib roast and when i got it home it was a 4.5 lb. a bit pricey for just testing a recipe, as it was only me who would be trying it. the rest of my family is out of town. seasoned it with house seasoning, cooked 1 hour at 375, then turned oven off and it stayed in the oven for the next 3 hours. i was so anxious to taste it i didn't turn the oven back on to heat it, and found that step wasn't necessary, as the roast was still a bit warm, warm enough to eat. and since i like it medium rare i didn't want to risk overcooking it. sliced into it and it was perfect! the crust was really tasty. small part of it was medium, but very little, which is good since all of us like medium rare. a small part next to the bone was a little bloody, but not enough to worry about. GREAT recipe, would recommend it to everyone.

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I've been using this recipe for years! It is truly foolproof! The roast is always cooked to perfection, moist and delicious! We love it!

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Without Paula's guidance I would never have tried this. I did, several years ago. Now, it is mandatory in our home every year! I follow her instructions every time, and it is perfect every time. Thank you, Paula, from the bottom of my heart. By the way, yoour biscuit receipe is perfect as well!!!!! Thank you, thank you, thank you!

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Wow! This was just a good old fashioned delicious recipe. I don't typically write reviews, but this was too good... and too easy! I had to add my note of appreciation.

Everyone loved it, including my oldest daughter who said she didn't want any meat (until she heard everyone else saying how good it was and my youngest daughter (who took one look at all that red meat and fat and almost skipped on it.

I used a 7.5 lb roast, started it for a little over an hour, and then finished it for about 45 minutes. I knew the boys wanted theirs less done, but the ladies wanted theirs with less red, so I went all the way up to 130. I'm sure this is more done than most would like but it was just amazing!

For anyone without an accurate thermometer, please go buy one. It's really the only way to be sure you have control over your food temp. I am 100% certain the folks who said it came out too rare (or too cooked did not have this one essential item.

Thanks!!!!!