Reviewer:

Cheri

Reviewed: Jan. 30, 2011

great recipe, didnt change anything and it was very good, i will make it again!

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3 users found this review helpful

Reviewer:

cara

Reviewed: Jan. 8, 2011

I used a standing rib roast for this and it was my first time cooking one, it was amazing! Moist and cooked to perfection- and so different. The trick with the standing roast is getting the breading to stay while taking off the bones. That takes a steady hand.

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4 users found this review helpful

Reviewer:

maryann

Reviewed: Aug. 24, 2009

I used ingredients I had onhand so I made this with a pork roast, italian bread crumbs and dried parsley...this turned out delicious!!! It was very flavorfull, tender and juicy. I'll definitely make it again!

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3 users found this review helpful

Reviewer:

Joanna C.

Reviewed: May 9, 2009

this was the best rib roast recipe ive ever come across. the outside was crispy yet the inside was still juciy. will do this one again. ghost

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4 users found this review helpful

Reviewer:

ghost

Cooking Level: Expert

Living In: Brooklyn, New York, USA

Reviewed: Feb. 17, 2009

My husband stated this was the best Rib Roast he's ever had! We like our's med/rare so I took out after 1 1/2 hours and let it rest. The flavor was excellent. This will be the only way I fix Rib Roast.

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4 users found this review helpful

Reviewer:

LLR

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Goodyear, Arizona, USA

Reviewed: Jan. 26, 2009

Tender and delicious!

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3 users found this review helpful

Reviewer:

Colette

Reviewed: Jan. 16, 2008

This was pretty good

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2 users found this review helpful

Reviewer:

Robio17

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Dec. 25, 2006

I made this roast for Christmas, and it was excellent! I followed the recipe but used (for a 4 pound roast) 3 cloves of garlic, 1 teaspoon good black pepper, pecorino romano cheese and only 1/2 cup Italian seasoned bread crumbs. Also, took roast out of fridge for 2 hrs., so it went into the oven at room temp. I cooked for 3 hrs., let it rest before eating. It was slightly pink in the center. Will definitely make again.

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7 users found this review helpful