How do you adjust time for roast for 6,7, 8, & 9 lbs

By Caroll on May 15, 2013

Paula, I have always been so afraid to make prime rib at home, but it is a favorite when we go out to eat. I had to write in to say I made it twice over the holidays: once at my daughter's house and a repeat for my husband and children after we returned. This was the best prime rib I have ever eaten, including from a restaurant. I followed your instructions to a tee (I actually got the recipe from another cooking website which said this Paula Deen recipe was outstanding and to not be afraid to follow the recipe as written!). There were oohhs and aahhs from all over the room, both times!! It was very tender, was cooked perfectly, and the simple seasoning let the roast shine. I served mine with a horseradish sauce I mixed up at home. Many, many thanks for such a great recipe, and I have a feeling it will be a special holiday tradition for many years to come in our house.

By Kelli on January 29, 2013

Do u ever ad water?

By Anonymous on December 31, 2012

I have a standing rib roast that is 7.88 lbs and I love the fool proof roast recipe, but it is for a 5lb roast, can u tell me how long I will need to cook an 8 lb one using the same method, I would love to recieve an email or comment from someone, Thank you

By JIll Dickey on December 29, 2012

i can't wait to try it -but a question - when warming up how long is the heat on and does it need to rest after taking out of the oven - recipe says that it should be ready to serve when taking out of the oven?

By mary-ann on December 28, 2012

I see a lot of comments about cooking time and gotta tell you. I cooked a small one about 6 lbs for one meal and then at Christmas I cooked one that was 15 lbs. I did both exactly the same way and same copoking time. I did not see any difference in appearance of eith roast. Both were tender and juicy. I put four sage leaves in the bottom of the juice pan to mix with the juices after rolling them between my fingers to bruise the leaves to release flavor. Afterward I strained and removed the grease from the juices heated the juices and served them with the roast. Excellent. I did peek at the roast before rewarming and from what I saw the rewarming time put the desired crust on the roast. Excellent and so easy.

By Jerry on December 27, 2012

We made this for Christmas dinner and it was PERFECT. Turned out medium rare, meat was juicy & flavorful, and the bark from the seasoning was melt-in-your-mouth awesome. If I ever win the lottery, I will make this for dinner every night of the week.

By Meg on December 26, 2012

I have a standing rib roast I need to cook on this Thursday, Dec.27th. I want to use this "FoolProof" standing rib roast recipe but my roast is 8.34 lbs. How long do I cook it, hold it and reheat it? We like the meat rare to medium rare.

By JEANNIE BRANDON on December 25, 2012

Dear Paula, In Texas, where Steak is King, we follow your recipe to the T! We cooked a rib roast last Christmas for the 1st time! Perfection!!!It's in the oven now and we can't wait! This is our Traditional dinner now and every year to come!!! Thank you, The Singleton's

By Pam Singleton on December 25, 2012

Wonderful recipe--last year it turned out exactly as described. Like others, this year we have an 11 pound standing rib roast, and would be grateful to know how to adapt the cooking. thanks, Jim

By Jim on December 24, 2012

I am cooking a 4lb Standing Rib Roast and need to know how much to adjust the time. I dont want to over cook it. I thought maybe take 15-20 minutes off of the time it was in with the oven off. Please help!

By Amanda on December 23, 2012

My electric wall oven has a fan run when turned off... will this receipe still work out? Thanks!!!

By Rob J on December 22, 2012

Why has no one responded with amount of time for a 9 pound roast? I need that too. Thanks

By kitty on December 22, 2012

Need to have an answer to how long to let it rest & also how much aujus will I have to serve with roast?

By Penny on December 21, 2012

I am wondering how long to cook a 10 pound standing rib roast as well as a 3 pound?

By Anonymous on December 20, 2012

Going to cook a 10 pound standing rib roast for christmas dinner. How long do I cook it. Only saw your recipe for 5 lbs. Thank You

By diane on December 19, 2012

Have questions: what about the August - will there be some? Also, how long after you take it out do you need to let it rest b-4 carving?

By Penny on December 17, 2012

I followed the recipe to the letter and it turned out EXACTLY as stated. My one wish, is that it wasn't as juicy as expected. But I will try again as it might have been the roast. PLEASE note, it tasted even better the next day cold.

By JoAnne Moss on December 13, 2012

Something went wrong, I prepared the roast as instructed. I looked great and was perfectly done medium rare. It was way to salty which caused my blood pressure to go way up, to the point where I may need to seek medical attention if I can not get it under control in the next day or 2. I prepared the seasoning as instructed.

By Doreen on December 06, 2012

How do I make this recipe to serve 16 ?

By Janette heurtley on December 05, 2012