Reviewed: Apr. 24, 2012

I tried this and my friend that doesn't like prime rib said it was the best steak she has ever had! It was a huge hit with the in laws and all the friends we had over. I will make this again for all special occasions. I did marinade it over night before cooking and put it on the smoker instead of in the oven.

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Reviewer:

dsmothers

Reviewed: Jan. 16, 2012

The sauce is very good. The roast was seasoned nicely but I had to adjust the cooking temp & time, 250 was too low. After 3 hours at 250 I had to bump up my temp to 375 for 30 min or so just to get my meat at 130 degrees and I was only cooking a 3 1/2 lb boneless rib roast!

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Reviewer:

Pah617

Reviewed: Jan. 1, 2012

I needed to change the recipe to eliminate the mushrooms (some of our guests did not care for mushrooms) and it did not work out for me. Also, the sauce turned out salty. The roast did cook perfectly and the instructions overall were great. I will try the recipe as originally advised the next time but I do have concerns about how to eliminate mushrooms and still get good results. Thanks!

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Reviewer:

Nancy

Cooking Level: Expert

Home Town: Salem, New Hampshire, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: Dec. 26, 2011

We have made it 4 times over the last few years and it is always great. The searing holds in the juices and the seasoning is simple, yet very, very good. It took a little over 3 hours to cook our 5 pound prime rib, so give yourself a few extra minutes.

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Reviewer:

smuff76

Reviewed: Dec. 26, 2011

I've never taken the time to write a review, but this one is WORTH it!! A+ recipe. The flavor was amazing and the sauce got 2 thumbs up from a real Frenchwoman. My kids thought it was better than Thanksgiving...we have a new favorite. The only thing I did differently was us a bone in roast.

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Reviewer:

COgirl

Reviewed: Dec. 14, 2011

I was really disappointed with this. The sauce I made exactly as it said, DH hated it and I thought it was so-so. The meat was ok, a little too rare for me (cooking time was off). I did get it to 140 which is rare (time contraints were an issue). Flavor was just ok for me. Meat was tender though. This is the first 4.5 star recipe I've rated under. I will not make this again.

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Reviewer:

HOLLYN1

Reviewed: Nov. 21, 2011

Excellent recipe. thank you for sharing.

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Reviewer:

PEbert

Reviewed: Jan. 7, 2011

This looked and smelled wonderful. I wish I had checked the markings on my meat thermometer first as it has Rare=140 and Medium=160 degrees. I had followed the recipe instructions to cook to 140 degrees for Medium, but my meat was Rare! After it is sliced, it can't really be reassembled and cooked more, so we had to microwave some for those that prefer Medium meat. The seasonings are really only noticeable on the outer edge, so the sauce is a nice addition.

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Reviewer:

COOKIN4MYFAMILY

Cooking Level: Intermediate

Living In: Conifer, Colorado, USA

Reviewed: Jan. 5, 2011

I have made this roast twice. Once to practice for Christmas dinner and once for the real thing and now am in the process of making for the third time. The first time I made it I use the garlic and rosemary and the roast turned out delicious. For Christmas, we forgot the fresh rosemary when we went to the grocery store, so I just used salt, pepper and olive oil. I think the real winning tip here is to remember to leave the meat out to get to room temperature and also to brown it before roasting. I have only been "on meat" for about a year, since I am a former vegetarian of 15 years, and not super experienced in cooking meat, yet. Both of my brother in laws said that the roast was cooked perfectly (which apparently is hard to do?). I also thought the roast was very tender and tasty. A couple more things. I thought the perfect doneness was achieved around 145 degrees and I added more corn starch to my mushroom sauce, because I prefer my sauces a little thicker. If you want something to make for a special occasion, or maybe you picked some prime rib up because it was on sale, this recipe is a real treat!

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