In our family, the traditional Christmas meal is a standing rib roast served with Yorkshire pudding and horseradish sauce. Last year was the first time I was charged with making this meal, and to be perfectly honest, I don’t remember how I cooked it – I think I just followed the directions included with the roast.

This year, I decided to try something different – Paula Deen’s Foolproof Standing Rib Roast (found on the Food Network web site – my favorite resource for recipes).

It’s a ridiculously simple recipe – which is what also made it feel so risky. Essentially, you cook the roast for 1 hour, then let it sit in the oven for 3 hours, before cooking it for another 40 minutes. Even though the reviews were stellar, I couldn’t quite intellectualize how it worked, and because you can’t open the oven during the 3 hours, there was no way to know if it was actually cooking!

But in the end – the roast came out brilliantly (if I do say so myself). Our roast was twice as big as the one in Paula’s recipe, so I started it a big higher than instructed (400 degrees for 1 hour). After warming as instructed I let it rest for 30 minutes – and declared it done!

It was delicious – and I owe it all to Paula Deen.

My standing rib roast

Medium rare rib roast

Steve carves the rib roast


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