6 Reviews

1/2 cup of salt ? Really this recipe ruined a 6 pound Rib Eye Roast. I could see the next recipe down working. We are not the salt babies generation anymore. Where do we send the receipt for this roast $48.00. I will go back to just sticking sliced garlic into meat and lightly pepper and never do rubs again.

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David M. December 25, 2015

Very easy, and it is "perfect". A standing rib roast is so expensive, I was a bit timid about cooking it, but this recipe is outstanding!

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pammyowl August 28, 2011

EXCELLENT - i've made this twice and it was perfect both times.

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Sheila (Glasgow, MT) December 30, 2010

The first time I made this it came out perfectly...for us that is a medium-rare interior, but the second time, using a smaller roast, it was more well done than I wished. I will continue to use this method, but also use a meat thermometer.

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Sweet Baboo April 05, 2010

This was my first attempt at making prime rib and it was wonderful, very tender and juicy. We loved the flavor the seasonings gave it. My very picky 5-year old kept asking for "more meat, more meat!" The only things I did differently were to start the oven back up at 2 1/2 hours (running short on time), and to cook it to medium. This will be the recipe I use from now on. Thanks!

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mamaofthree December 27, 2009

This was great! The house smelled wonderful all day! The only change I made was to sear it at 500 degrees for 15 minutes and then followed the instructions as per. I left it in for an hour at the end just because some of our guest's liked theirs cooked a little bit more. I used a 5 lb. roast and it came out Med-Med/Well on the outside and Rare to Med/Rare in the middle. It was very juicy and lots of drippings for gravy. This is how I will cook my roasts from now on because it is soooooooo easy and free's up a ton of time and worry about checking the temperature every 15 minutes. Better than we have had in many well known restraunts!!! Great recipe! Thanks

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Tapout June 08, 2008
Paula Deen Perfect Standing Prime Rib Roast