Reviewed: May 19, 2013

OMG I had a 2.5# bone in prime rib roast and used the 5 minute per pound thing for the first time - genius!!! The last time I cooked a small roast like this it was totally overcooked (using another recipe) so this one was definitely a welcome success!!! the only way I will cook prime from now on!!!

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Reviewer:

peggy

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

Reviewed: May 1, 2013

Followed this recipe exactly and the prime rib turned out absolutely perfect! I think it's the best we've ever had! The only problem I encountered was the smoke created from the butter cooking at such a high heat. We had to open the windows and air out the house - not so fun.

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Reviewer:

loyo

Reviewed: Apr. 26, 2013

It really worked - fantastic! Thank you.

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jeerzegirl

Reviewed: Apr. 19, 2013

Perfect was right! We used Emeril's herb de provence recipe.

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Volleyballmom

Cooking Level: Intermediate

Living In: Brooklin, Ontario, Canada

Reviewed: Apr. 2, 2013

This recipe definitely produces a medium rare end result but I didn't like that the meat was room temperature when I took it out of the oven after the two hour's. My husband sliced it up and I had to pop it back in a hot oven to warm it back up. I don't know if it was worth the roast hogging the oven for two hours so that nothing else could be cooked with it. Good flavor overall

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maddysmom

Cooking Level: Expert

Home Town: Lathrup Village, Michigan, USA

Living In: Glenmoore, Pennsylvania, USA

Reviewed: Mar. 31, 2013

This cooked perfectly! I had a small prime rib for two us that was just under 3 pounds. I used the instructions for cooking time as provided by Chef John and it was absolutely perfect! Thank you for this recipe...a definte keeper!

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LEANNE

Cooking Level: Expert

Living In: Merritt Island, Florida, USA

Reviewed: Mar. 26, 2013

Followed directions and had beef out 6 hours. I used a less then 3 pound roast - was nervous that it wouldn't work as it was so small. It came out a perfect medium rare.

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Reviewer:

lauraandfrank

Reviewed: Mar. 25, 2013

This method resulted in the PERFECT prime rib. It was so juicy and tender! It was amazing, I will always cook prime rib this way.

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Reviewed: Mar. 23, 2013

Wonderful, wonderful, wonderful!! As many other reviewers, I was also nervous. I did however keep a meat thermometer in it while in the oven....one that has a cord to outside the oven so you can read the temp! And I let it get to 120 and took it out of the oven. So it was rare, instead of medium rare. Served it with his recipe for au jus! YUM!!! Prime rib is at a local grocer now due to Easter. I will be going back and getting another to make this recipe again! AWESOME! And I did find Herbs du Provence too! YAY! Everyone loved it!!! It is foolproof!!!

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Reviewer:

armywife571

Cooking Level: Intermediate

Home Town: Whiteland, Indiana, USA

Living In: Greenwood, Indiana, USA

Reviewed: Mar. 20, 2013

This Prime Rib was amazing. I also use this same recipe for Eye of Round Roast, slice it thin after it is cooked and serve it with Au Jus and it tastes like prime rib. Very easy, fool proof and soooo good.

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