Reviewed: Apr. 6, 2010

SO good! I didn't have lemon pepper so I used coarse ground pepper and some lime juice...also i put the beef broth in the pan with it and basted it. Lastly, I did as others said and cooked at 425 for 30 minutes then lowered the temperature for the rest of the time!

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2 users found this review helpful

Reviewer:

Shoppingbaby

Cooking Level: Intermediate

Home Town: Flagstaff, Arizona, USA

Living In: Plano, Texas, USA

Reviewed: Jan. 19, 2010

The best!

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2 users found this review helpful

Reviewer:

mikehattan

Cooking Level: Intermediate

Home Town: Scunthorpe, Lincolnshire, England, U.K.

Living In: Luray, Virginia, USA

Reviewed: Dec. 25, 2009

What a great treat for my family! We don't keep lemon pepper on hand, so I used coarse ground pepper and lemon zest as a substitute. I also used garlic powder instead of garlic salt. I believe that the 425 degrees was an effective way to seal in the juices and recommend doing that for the first 20-30 minutes. Awesome rub!

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15 users found this review helpful

Reviewer:

Kim

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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50 users found this review helpful

Reviewer:

MAlton

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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35 users found this review helpful

Reviewer:

Norah

Cooking Level: Intermediate

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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18 users found this review helpful

Reviewer:

CarolAnn

Reviewed: Dec. 31, 2008

Wonderful spice rub. The standing rib roast was perfect.

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7 users found this review helpful

Reviewer:

persius.evans

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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179 users found this review helpful

Reviewer:

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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54 users found this review helpful

Reviewer:

Potpie55

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Everett, Washington, USA

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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99 users found this review helpful