Reviewed: Apr. 11, 2009

I followed one reviewer's comments and cooked the roast at 425 for 30 minutes and then at 325 for 20 minutes per pound. Also, to simplify things, I just rubbed down the roast with EVOO and patted on McCormicks Montreal Steak Seasoning. It was great!

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Reviewer:

MAlton

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Reviewed: Jan. 2, 2009

Turned out perfectly. I cooked it for 30 minutes at 425 then for 20 minutes per pound at 325. Added baby red skinned potatoes and carrots when I reduced the temperature. The roast was a perfect medium and the carrots and potatoes were a big hit with my two year old.

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Norah

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

This was my first time making a standing rib roast. It came out so good that five days later my husband is still talking about how good it was. I can't believe how flavorful it came out!

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CarolAnn

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Reviewed: Dec. 31, 2008

Wonderful spice rub. The standing rib roast was perfect.

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persius.evans

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Reviewed: Dec. 24, 2008

cooked first 30 min at 425 degrees. reduce to 325, cooked addtl 20 min per lb, in additon to the 30 min at 425. good stuff!

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Reviewed: Mar. 27, 2008

I cooked the rib roast for the first time and I wanted to get it right. This was a great help and the roast turned out awesome... Even my sister who does not like prime rib, asked "When can we have it again".

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Reviewer:

Potpie55

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Everett, Washington, USA

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Reviewed: Feb. 4, 2008

Excellent recipe, my husband gobbled it up.The only thing I did different was I rubbed the roast first with EVOO and then rubbed on your marvelous rub recipe. Thanks, this is definitely a keeper

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Reviewer:

judi r

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Reviewed: Dec. 26, 2007

This turned out beautiful. The herbs were a perfect blend. It was easy, my guests enjoyed this very much. This will definately be on my list to do again.

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4 users found this review helpful