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To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
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Hello Laura, greetings from Surabaya Indonesia. I always enjoy watching
Laura in the kitchen episodes, and i gotta admit i’ve tried some of ur
recipes and it’s good. When are you going to publish a book? I’m a cooking
book junkie haha.. i definitely going to buy yours if you have one. Looking
forward for further information about it 🙂 All the best for you Laura.
She doesn’t even chew the food properly before swallowing -_-
Prime rib roast is my favorite holiday meal to prepare on Christmas. I
would have never thought to insert the garlic that could be a real game
changer for me. I really like the herbs and oil combination. I would only
change seasoning the roast before searing. Great recipe! Can’t wait to try.
Only if you can cook for me all day! I would love to cook with you! I wish
you would show the left over bones too lol.
Laura, you talk too fast, i cant follow the recipe
laura, there is no breakdown in the written instructions on how to gauge
the time or temp for your roast. (as mentioned in the video.)
i’ve been cooking standing rib roast for over 40 years, and there are 2 key
things i’ve learned over the years – take the roast of of the refrigerator
about 30-45 minutes before cooking, then roast at 325 for 20 minutes per
pound for nicely medium rare beef. (real medium rare, not medium with a
faint tinge of pink – there’s a difference.)
it’s always easier to put a couple of slices back in the oven for those who
can’t stand a bit of pink in their roast, than it is to serve overdone beef
to those of more discriminating tastes!
by the way, most stores these days trim so much fat off the roast that is
nothing left for real “gravy” (english style) or to make nice english
yorkshire pudding to go with the roast. 
I hate beef, do few recipes with lamb
She told her Butcher to give her the bone…. LoL
Hey!! where the heck is the bone, rack you used as a base? please don’t
tell me the dog ate it:)-also, why didn’t you lightly brown the bone? Like
you vid, you have another sub.
How much money is it about for that piece of meat?
Laura! You fotgot to show us how the bone came out!! 
can you mail me a piece? Waaaaaaaaaaaaaant.
I’m a HUUUGE meat fan. This made me want to forget that there are sweets in
the world and eat this roast for breakfast, lunch, dinner AND dessert.
I hate Laura, I’m trying to be good and be on a diet and here she comes
with this recipe which makes your mouth water like a beach whale. Damn you
Laura Vitale and your good food! 
I’m Muslim and we don’t drink or use wine is there any substitute?
Like this if you should be asleep, but instead you’re watching Laura Vitale
videos making yourself hungry, and contemplating raiding the fridge right
about now… 
Have you tried the method of cooking the roast at 500* for exactly 5
minutes per pound, then turning off the oven for 2 hours???
You can’t open the door, and the roast must start at room temperature..
Same rub, same imbedded garlic.
At the end of 2 hours, it’s ready to eat immediately,
Love your videos..
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