It was my first time making prim rib, wow was it very good!!! my family couln't stop raving about it. I cooked a 7.4 lbs. at 15mins. per pound. I took it out when the internat temp was about 115 aprox. 1 3/4 hours, my family likes it on the rare side of med-rare. Let it rest for 30mins tented with foil and the lid on, (just enough time to make yorkshire pudding). It was perfect. A tip for those who sugest puting water in the bottom of the pan- Big NO No! Yes your roat will smoke as the fat hits the pan but who cares? By adding water you will steam the roast and you wont get that lovely resturant style crust that everyone's after. Also this recipe will not make au jus (gravy)so find a package or take some out of the freezer from a previous roast. Trust me for the price you'll pay for quality prim rib it's worth the extra step and details you wont be sorry.

Reviewed On: Feb. 12, 2009