Reviewed: Aug. 24, 2009

I used ingredients I had onhand so I made this with a pork roast, italian bread crumbs and dried parsley...this turned out delicious!!! It was very flavorfull, tender and juicy. I'll definitely make it again!

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Joanna C.

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Reviewed: May 9, 2009

this was the best rib roast recipe ive ever come across. the outside was crispy yet the inside was still juciy. will do this one again. ghost

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ghost

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Feb. 17, 2009

My husband stated this was the best Rib Roast he's ever had! We like our's med/rare so I took out after 1 1/2 hours and let it rest. The flavor was excellent. This will be the only way I fix Rib Roast.

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LLR

Cooking Level: Expert

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Reviewed: Jan. 26, 2009

Tender and delicious!

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Colette

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Reviewed: Jan. 16, 2008

This was pretty good

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Robio17

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Dec. 25, 2006

I made this roast for Christmas, and it was excellent! I followed the recipe but used (for a 4 pound roast) 3 cloves of garlic, 1 teaspoon good black pepper, pecorino romano cheese and only 1/2 cup Italian seasoned bread crumbs. Also, took roast out of fridge for 2 hrs., so it went into the oven at room temp. I cooked for 3 hrs., let it rest before eating. It was slightly pink in the center. Will definitely make again.

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Marilyn

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Reviewed: Nov. 4, 2006

We thought this was just an average recipe.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Mar. 15, 2006

This recipe was absolutely delicious!! I wasn't so sure about it when I saw it, but after reading so many rave reviews, I had to try it. I'm SO glad I did! My husband and I absolutely loved it! The changes I made were that I used Italian bread crumbs, fresh parmesean cheese, I used the jarred minced garlic equaling about 8-10 cloves, and I added 1 cup of beef broth to the drippings to make more juice. The drippings were mostly all fat, so after I let the mixture sit for a little while, I skimmed most of the fat off the top and it was delicious! We still have some left over, but not nearly as much as I thought we would. We just couldn't stop eating it! Oh, and instead of just salt and pepper in the first step, I used Tony Chachere's creole seasoning (rather liberally.. and it was not spicy at all, just flavorful) and pepper. After I took the first bite, I knew I would be making this again. This was my first time making this type of roast. Thanks so much for such a winning recipe!!

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Lisa L.

Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA

Living In: Hammond, Louisiana, USA

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Reviewed: Mar. 14, 2006

I was expecting something tremendous...I wouldn't say that, but it was pretty good... and VERY easy.

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LIZ1016

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Reviewed: Mar. 3, 2006

That was one delicious roast! Perfectly cooked. Tender. Flavorful. And beautiful to behold. I longed only for a dab of horseradish on the side. This is now saved to my recipe box!

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foodelicious

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 30, 2006

Tanya

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Tanya

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Reviewed: Jan. 9, 2006

I made this for Christmas and it was a huge hit! It was very easy to make, I stuck a digital thermometer in (one that stays in while you cook, and the digital unit is outside the oven, you set the alarm to go off when the internal temperature reaches whatever temp you request), once the roast was in the oven, I just waited for the alarm to go off, pulled out the roast, let it rest (tented in foil) for about 20 minutes (we made Yorkshire pudding during this time) then sliced and ate. It was a fabulous meal that will be remembered by all for a long time.

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cammie.tiz

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Reviewed: Dec. 25, 2005

I love the meat thermometer. Without it, I'm just guessing. And with a $60.00 piece of meat, I'd rather not guess. 130 degrees for medium rare; It was perfect. The crust is truly an amazing creation, which I looked forward to when I reached the outside of the meat. Oh heck, I'll admit it; I ate the crust that fell to the bottom of the roaster ... by itself. It's *that* good. This is the best prime rib recipe I've ever had, including one other recipe that I tried from the allrecipes website.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 3, 2005

Tremendous! This is about the best piece of meat I have ever made or had at home. My husband loved it - raved about it, and it is well-deserved.

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Ellen

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Reviewed: Jun. 26, 2005

I used this recipe for a family get together and everyone fell in love with the roast!!

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IROC4EVER2002

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Reviewed: May 17, 2005

I thought this recipe had good flavor but was not big on the way the texture of the breading came out. It may be my fault. I was cooking a cheap piece of chuck roast. I also used a bit of dry parsley instead of fresh.

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GIRLWTUDE

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Reviewed: May 14, 2005

This recipe was easy and delicious! Excellent for company. I can't believe that anyone would give it less than 5 stars. It makes excellent French Dip sandwiches the next day.

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SADY187

Cooking Level: Intermediate

Home Town: Monterey, California, USA

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Reviewed: May 1, 2005

This recipe is very versital as well as good, my family used it on beef ribs instead of rib roast and it made some of the best beef ribs we have ever eaten

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XAITHIA

Cooking Level: Intermediate

Home Town: Towanda, Pennsylvania, USA

Living In: York, Pennsylvania, USA

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Reviewed: Apr. 15, 2005

Since I have many more favorite beef recipes than recipes for pork, I decided to give this a try with a Pork rib roast. It worked mightly fine. Give it a try with pork also.

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GUYCHEF

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 7, 2005

This was amazing. We had friends over and they just loved it. They said I "out did myself"! Wow. I added double the garlic and used dried parsley at half the amount and added alittle dried rosemary. Yum Yum. Will make again. Thanks for the great recipe.

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BISKIT1

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