Comments on: Standing Rib Roast (Prime Rib)
https://www.recipetineats.com/standing-rib-roast/
Fast Prep, Big FlavoursWed, 13 Dec 2023 19:10:51 +0000
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By: Travis Walters
https://www.recipetineats.com/standing-rib-roast/comment-page-19/#comment-1542981
Mon, 04 Dec 2023 17:40:54 +0000https://www.recipetineats.com/?p=32878#comment-1542981
Great recipe! I made it a couple years ago for Christmas dinner and it was fantastic! I have a question for you as I will be making it again this year . . . does the cook time change or is anything affected on the cook of the rib roast if I also have a pre-cooked ham warming in the oven at the same time?
Thank you!
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By: Dave
https://www.recipetineats.com/standing-rib-roast/comment-page-19/#comment-1539089
Thu, 23 Nov 2023 15:41:24 +0000https://www.recipetineats.com/?p=32878#comment-1539089
Aloha Nagi! WE LOVE DOZER!!!
Making this for the first time today. 7 1/2 lb 4 rib roast. Wish my cast iron pan was big enough. I also thought about a dutch oven but will use a traditional pan with a small grate underneath and will layer the vegies and herbs on that. A little after 4:30 am Hawai’ian time, going to rub the butter on it and bring it up to room temp and hit some waves!
Mahalo Nui Loa 🙂
Dave
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By: John
https://www.recipetineats.com/standing-rib-roast/comment-page-19/#comment-1537821
Sun, 19 Nov 2023 15:07:13 +0000https://www.recipetineats.com/?p=32878#comment-1537821Every time I cook a rib roast to medium rare it turns out a bit chewy. Then I realized that beef ribs need to be slow cooked all the way through to render that marbled fat so why shouldn’t the whole roast be cooked that way? So instead of going by temp I tried just tried slow roasting in my smoker until tender. Temperature is a lot higher then medium rare temp and the roast is much tastier. So why is everyone pulling their rib toast out so early?
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By: Petra
https://www.recipetineats.com/standing-rib-roast/comment-page-19/#comment-1537050
Fri, 17 Nov 2023 01:18:32 +0000https://www.recipetineats.com/?p=32878#comment-1537050I will be making this for 12 people, so a 5rib, 10lbs roast. The gravy changes as per recipe to 3 cups of beef broth and 5 cups of wine. It seems like a lot. Will it taste to much like wine?
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