Today's Rib Roast Recipe - Somethin' Good Blog at - 259997

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Today's rib roast recipe 
Dec. 9, 2011 7:25 am 
Updated: Dec. 11, 2011 3:36 pm
Have any of you frequent flyers tried this roasting method.  It got such good reviews but seems so weird.  I know a lot of you are planning a standing rib roast for Christmas (see my Up For Grabs Blog).  Does anyone plan to try it? 
Dec. 9, 2011 11:30 am
I took a close look at that one because I was curious too. But when the reviews are SO good, I also take a peek at the reviews on the other end of the scale, and there were a bunch that had a bad time with that recipe as well. I never know what to think in those circumstances... But the recipe made me hungry for sure! ;) Hope you get a response from someone who has made the recipe...
Dec. 9, 2011 11:58 am
Yeah, i would hate to drop $30-50 and ruin the piece of meat. In my mind nothing worse than well done prime rib, gotta have it pink and juicy. Hope to hear from someone who has cooked it.
Dec. 9, 2011 2:42 pm
Grrrr...this using different servers for different areas is annoying...I see apork chop recipe as the recipe of the day. Which roast recipe are you seeing?
Dec. 9, 2011 3:25 pm
It is a standing rib beef roast, beautiful picture, recipe calls for cooking partway, turn oven off, wait awhile and turn back on. Odd. Glad to know it is not just me, recently had a very hard time navigating around this site, I complained to AR, they told me it was me, and then they fixed it and now it is ok. Guess it is not me!
Dec. 9, 2011 3:30 pm
Captured name = "Foolproof Rib Roast"
Dec. 10, 2011 2:31 am
Hi Covergirl If you go to there is a video for prime rib roast.He takes the exact weight of the roast x5 and uses basically the same method as the foolproof recipe.Just type method x in the video search,I have made some of the recipes on the site and they have all been good.Hope this helps.
Dec. 10, 2011 5:07 am
Good morning. Last year I wrote a blog on the different methods of cooking Rib Roast. Let me get you the link.
Dec. 10, 2011 5:12 am
Dec. 10, 2011 11:49 am
thanks all. I am not much of a researcher. That's what friends are for. Appreciate you.
Dec. 10, 2011 12:40 pm
I too was skeptical about the foolproof roast,but I tried it last Sunday and my husband and guests raved about it. I would wholeheartedly recommend it. Also proof that a vegetarian(me) can make a great meal for meateaters!!!
Dec. 10, 2011 6:49 pm
Covergirl that is actually Paula deen's "Foolproof Standing Rib Roast" recipe. sue and I like it Really rare so I would not recommend it. I am not sure why anyone would want to cook there rib roast for like 5 hours when an hour or so works just fine when you use a meat thermometer. Here the same recipe is on food network aka Paula deen's version
Dec. 11, 2011 6:51 am
The other issue is food safety when you turn off the oven and the temp goes below 140F this is the "Danger Zone" Where bacteria start to grow. If you look at the USDA they do not recommend this type of cooking. They recommend 325F Min temp.
Dec. 11, 2011 3:36 pm
Hey King, I think you and I are on the same page. Thanks for the input.
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About Me
I am a retired registered nurse. I have two fabulous grandchildren ages 10 and 7, they live only 1 mile from me so we cook together often.
My favorite things to cook
I like one pot meals, slow cooker, rustic fare. Lately, I am cultivating recipes for soup and have turned out some really good results, especially using curry seasoning. I am not a baker.
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I make many of my mother's dishes. I like to entertain with just a wide array of appetizers sometimes, even though it is labor intensive.
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My Italian spaghetti sauce. My famous pot roast made in an oven bag. Appetizers.
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My latest debacle is making Pho, Vietnamese beef soup. Very labor intensive, many exotic ingredients, cook all day. I went to strain it through a cheesecloth lined colander and forgot to put anything under the colander. Down the drain it went; 7 hours worth of broth. Oh Well!
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