Foolproof Standing Rib Roast

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I tired this recipe today for the rib roast we had for Easter and I must admit it is by far the easiest and most succulent way of cooking the roast. This isn't the first roast I have prepared, but it is the best. Mine was a little over 8# and even though the directions were not specific on the second cooking time after you turn back on the oven, I used a thermometer to get the perfect rare that I love. Thanks Paula!

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This was my first time ever making a prime rib. I was a little nervous, but I followed the direction to the T. This was fantastic. The meat came out perfect for prime rib. Thank you Paula this will definitely be a meal I make again and again.
Happy Easter
4-12-09

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This was like a slice of heaven. I think I died and went there. This is such an easy way to prepare a rib roast and it was delicious. Go heavy on the rub. Yum, good job Paula.

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I had my doubts but this recipe is fabulous. easy and delicious.my husband said it was the best prime rib he ever had.

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OMG, I have never cooked this before but from now on I will be cooking it often. Anyone can cook this it's so simple and an easy to follow recipe I cooked a 17 lb roast and added an hour of cooking time and it turned out perfect. I made it for Christmas Eve and now all of my kids want it for their birthday dinner, which we usually go out to a restaurant . My daughter even wants me to make it for her wedding which will have about 300 guest and I'm tempted since its so easy, I don't know though, lol. Thank You Paula for such a great recipe that will be a special dinner at our house from now on.

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The roast, I used a "Large End" (5.1 lbs came out a little rare, but moist and tender. I had to open to door once, I quickly reheated the oven for 2 minutes @ 225 degrees.. I won't open it next time tho. The time issue was a bit confusing, if you are just glancing at any "Standing Rib Roast" reciepe, the TOTAL time for this is 6 hours, not 4, and why do they have this listed twice, with a different time on the other one?? I will be trying this on other cuts of meats in the future. Thanks Pauls for a great idea......

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I made this for Christmas dinner. I was supper easy and came out perfect. I only needed about a fourth of the run and I packed the seasoning on all sides. Turned out excellent. Everyone loved it.

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Made this Rib Roast for the 6th time, this time with 8.5 lbs of rib roast, I extended the cooking time by 15 minutes and only had to reheat for 15 minutes,
It comes out perfect everytime. I get a little nervous everytime about he internal temp so keep that thermometer handy. It is the easiest, best recipe of a rib roast.
My guest were raving away about how perfectly cooked it was for everybody.
Both well and medium rare meat. Thnak you Paula.

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Rub roast with your dry rub mixture. I would turn your oven as high as it will go for a large roast like this, and blast it for about 20 minutes, then lower your temp. to 300. If it is a bone-in roast, figure around 20-22 min. per pound. Figure on 15 min. per pouind for a boneless standing rib.

As a chef, I never relied on the "Minutes per pound rule." It's simply a gauge. Buy yourself a meat thermometer. It's the best investment you'll ever make. Cook to an internal temp. of 130 for rare, and around 145 for medium rare to medium.

For those who like it more well done, simply lay the slice of roast in a pan of warm Au Jus before serving.

Enjoy!

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I've made the 5# version multiple times and LOVE it!!! We now have a 15# roast to prepare for Christmas Day and no idea how long to cook and rest a roast this size. Has anyone prepared one this big??? Please help, Christmas Dinner depends on your input! THANK YOU!