Real Recipes From Real Home Cooks ®

standing rib roast

(4 ratings)
Recipe by
Dan Hammond
Noblesville, IN

This is my mom's rib roast recipe which has never, ever failed...juicy and rare. She got the recipe 40 years ago at a dinner party over conversation about how scarey it was to think about cooking a prime roast. Well, this is fool-proof and we have never used another recipe. The only trick is never peak! Keep the oven door closed, trust this recipe, and you will be amazed! Enjoy!

(4 ratings)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For standing rib roast

  • 5 lb
    standing rib roast (minimum 5 # roast)
  • dash
  • dash
  • dash

How To Make standing rib roast

  • Simple...cut of meat, salt, pepper and paprika...rub with spices
    Season roast with salt, pepper and paprika...keep bones in roast for extra flavor, or cut them off but tie them back before roasting...the bones impart terrific flavor...roast must be at least 5 lbs.
  • 2
    Preheat oven to 375.
  • rubbed with spices, loaded into oven
    Place in shallow pan and leave in oven for 1 hour.
  • at 375 for 1 hour, then turn off oven and do not peak!  when ready to serve, even 3-4 hours later turn oven back on to 375 for 30 min then remove
    After 1 hour turn oven off, but do not remove and DO NOT PEAK or open oven door. Let the roast fact, you may roast in the morning and leave in the oven until your afternoon/dinner serving. We usually roast a couple of hours before serving.
  • finished dish, out from oven...bone tied to roast (cut off before cooking) add flavor and remove easy for carving...(also, bones are tastey for day after snack)
    Turn oven on to 375 (with roast still sitting in oven) for 30 minutes before serving...take out after 30 minutes...will be rare and hot! Delish!
  • 6
    The final product!
  • 7
    And, on the table with sides! Perfectly rare prime rib!

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