I made this this past weekend for dinner. It was the best Prime Rib I have ever eaten. It really does taste just like restaurant style rib. Only 3 of us were eating, so the one I got was about 3-4lbs. I did have plenty of drippings to make au jus (probably because I didn't have to cook it as long due to the smaller size) I cooked it until 125 degrees then let it sit for about 20 minutes, it was a perfect medium. I took the pan juices and scrapings, added 1/2 cup of merlot and 2 cups of beef broth. I reduced it for about 10 minutes and it was delicious. Thanks so much for this recipe.

Reviewed On: Jun. 22, 2009