Foolproof Standing Rib Roast with Pan Sauce

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I admit I was skeptical about this recipe when I first read it! I am not a big fan of cooking red meat; cautious about cooking it too much. this recipe was absolutely fantastic!! Have made it for holidays (be sure you have all your other dishes precooked prior, since the oven needs to be kept closed and family gatherings. You may need to adjust the time depending on the size of the roast. Used my own mix of spices but it was just perfect. Definitely worth trying.

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I had two issues with this recipe:

a. I was not sure whether or not I was supposed to heat the oven to 375 after the 3 hours of cooling was up, or if that should have been done prior to the 3 hours was finished.
b. I made the dry rub as required, and wasted so much! Perhaps using half the amount for a 5-pound roast would have been adequate.

With that said, I will say that the roast did have wonderful flavor. I found that it was over-cooked, even though I cheated, and cut into it prior to completing the 3-hours in the cool oven.
I did turn the oven back on, and heated it for about 10 minutes at 375F, but was afraid that it would cook further, and I really do like my prime rib at medium rare.

I gave this recipe 3 stars because the instructions were not clear, and when I followed them, I was disappointed. I will, however, try this again, and will modify as needed.

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We made this Christmas day! Wonderful. My husband always wants to put his own spin on recipes and this time he was restrained! lol Gladly, we followed it to a tee and it was great!

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I have been using this recipe since the very first time I made my first standing rib roast. It is very easy and turns out perfect each time. The only time it ever turned out not so good was when I stupidly forget to turn off the oven after the first hour. I frequently use this recipe for rib roast that are smaller than 5 pounds and I follow it with the exception of using my own spice blend and to preheated after it has been in oven for the 3 hours, I use a digital oven thermometer to tell me when it is the temp I want. I also make sure to let it sit to redistribute the juices after I remove from thennoven. Thank you for a wonderful.recipe, that makes me look like annawesome cook each time I cook a rib roast.

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I made this for Christmas this year wanted something different and it was worth every bite. Family loved it and I will make this again.

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I saw this recipe on The Best Thing I Ever Made. I thought it looked too easy to create a tender roast. It was very easy to make and the roast was juicy, tender and had the best flavor! The meat turned out a perfect medium rare cooked according to the recipe

The house seasoning will be a staple in my kitchen from now on! thank you for a great recipe!

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I love to cook. I swore by Cuisine at home's standing rib roast recipe (it is a very complex recipe but is so worth it until I made Paula Deen's standing rib roast. It is so easy and so delicous. I have made this 2 times already and am making it again for Christmas. Thank you Paula!!

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My mother-in-law made her standing rib roast with this method back in the 60's and it always was wonderful. If she wanted it quite rare, she reduced the last cooking time and it always turned out quite rare. Probably could reduce the first cooking time from one hour down to 1/2 hour or forty five minutes, then use the 35 minutes for the final baking time. Sneak in an instant read thermometer and the internal temperature for medium rare should be 120 degrees. Temperature always increases when it rests.

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I don't cook... At all... however saw this delicious roast on the Rockin' Roasts episode and thought, this is easy and something I can handle. It came better than I expected and was quite simple to prepare along with the sauce.

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My mother used to do something like this with a Beef Tenderloin years ago and it was foolproof and delicious. Unfortunately she has been dead for 12 years and it was one of the recipes I didn't get the directions for! My question is how do you adjust the directions for a more rare piece of meat? His looked more medium to medium well and we like medium rare!