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Foolproof Standing Rib Roast - Yahoo Recipe Search
AllrecipesFollow this rib roast recipe for a tender, succulent, standing rib roast that will be the centerpiece of your holiday table! The key to juicy, perfectly cooked beef is to let your bone-in roast get to room temperature before cooking. This recipe is for well-done beef so cook yours for less time if you like your beef medium or medium-rare. Rib roast can be expensive, so this is a total splurge or special-occasion dish.Taste of HomeThis standing rib roast recipe is practically foolproof. Treat your family to tender slices of standing rib roast or use the seasoning blend on a different beef roast for a hearty, delicious main dish. I love to prepare this recipe for special occasions. —Lucy Meyring, Walden, ColoradoYummlyFoolproof Standing Rib Roast With Standing Rib Roast, House Seasoning, House Seasoning, Salt, Black Pepper, Garlic PowderYummlyFoolproof Standing Rib Roast With Beef Rib Roast, House Seasoning, Garlic Powder, Ground Black PepperYummlyFoolproof Standing Rib Roast With Standing Rib Roast, House Seasoning, Salt, Black Pepper, Garlic PowderYummlyFoolproof Standing Rib Roast With Pan Sauce With Standing Rib Roast, Paula Deen's House Seasoning, Beef Stock, Fresh Thyme, Steak Sauce, Butter, Pepper, Salt, Salt, Garlic Powder, Black PepperFood.comThis recipe is carried over from Foodnetwork.com, and is posted by Paula Deen (I love her). It is the easiest way to make a perfect Standing Prime Rib Roast. After a botched New Years Eve dinner one year, I decided to give this a try and have been using it ever since. This technique works no matter what size your roast may be. I've used the same time and temperature for a 2 lb (1 rib) roast and a 6 lb (4 rib) roast... and it always comes out perfectly. Enjoy! *Note: Cook time does not include the 3 hours that the oven is turned off.Food.comThis is from Paula Deen of Food TV and is what I fixed for Christmas Dinner 2005. I was tempted to open the oven to check how things were going, but I resisted...waiting until it had cooked 40 minutes at the final stage of cooking. I had a 9+ pound roast and the final temperature at that point was 129°F. It was wonderful! I'd definitely cook it the same way again. See Recipe #57340 for seasoning.
