Foolproof Standing Rib Roast

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I used a different rub of mustard and garlic and peppercorns, but this cooking method was great and it came out a perfect medium rare.

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I love making this! I made my first one right before Christmas, just to try it out before I made it for guests. It turned out perfect! I have made it 2 or 3 times since and I have one in the oven right now for Valentines Day! Its one of our very favorite dishes. You will be amazed at the ease of this spectacular rib roast!

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This was so so easy and just wonderful. Had a wonderful flavor and the seasoning was perfect. I followed the instructions to the letter and it came out perfect. Going to be making another this weekend for a birthday dinner. Thank you Paula!

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I was worried about messing up this beautiful roast with an untried cooking method (untried for me, that is!. We like our beef on the rare side, so I turned off the oven after about 45 minutes. Followed the directions precisely in every other way. It was perfectly medium rare and the outside of the meat was crisp and salty good! Not too salty, but definitely salty.

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Wonderful! I made this for Christmas dinner this week and it was PERFECT! I had an 8 lb roast then add more folks so we went and got an additional one that was 4 1/2 lbs. Both were spot on. The family raved and devoured it. It was the first time I made a standing roast and the recipe helped me hit it out of the park. Thank you Ms Deen. I used the Monterey steak seasoning on top of a generous coating of mustard and it was perfect. I was a little nervous so I used a meat thermometer and an oven thermometer glad I did as my oven was a bit cooler than the reading so I adjusted the temperature and it was right on track. Took a lot not to open the oven.

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Excellent! Followed the recipe and it came out perfect. But... after reading some of the other reviews a couple of hints. Make sure your oven temp. is accurate Just because you set it at 375 does not mean it's really 375. One reviewer complained of it being uneatable because of salt. You are supposed to use one tablespoon of the seasoning, not the whole cup!

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TERRIBLE Recipe, I cooked this for my Christmas dinner exactly how it said. My roast was actually one and a half pounds larger and my roast was still extremly over done! Because the recipe said not to open the oven I made the mistake of not checking my temp. My roast was cooked all the way thru and dry.

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Excellent, but don't follow the recipe blindly. For sure, temp the roast after the 3 hour wait BEFORE turning the oven back on. I found the roast already at 134 WITHOUT turning the oven back on. If I had followed the recipe it would have ruined the roast. As you can see from the temp it was already a bit over, though still good. Next time I'll leave a meat thermometer in from the beginning, and perhaps lower the initial cook time a bit.

Also, you can make great easy Jus for the roast. Just deglaze the roasting pan with half a cup of red wine and a bit of Worcestershire sauce, then cook down and add a can of beef consommé and simmer and season to taste. For a creamy horseradish, combine some prepared horseradish with greek yogurt.

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easy great diner

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I have made this a few times now and EVERYBODY loves it! The meat is so tender and flavorful. The only thing I add is some additional rub. It is awesome- thank you Paula!!