Reviewed: Feb. 14, 2009

This recipe has turned out excellently for me every time. I use Keg spice as the blend and just follow the cooking directions. I love it for family occasions when I don't want to spend the whole day in the kitchen.

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catinblack

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Reviewed: Jan. 20, 2009

I cook this specialty a few times a year and have tried a few different recipes. In personal opinion this one stands out from other recipes I have tried. I of course leave the fat on, if there are people who do not like the fat, they can cut it off after it cooks, but it does add to the flavor. This produces a very moist meat, I also take it out at 110-115. I must say bravo.

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runwme

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Reviewed: Nov. 29, 2008

bringing the meat to 145 is amlost Medium Well and letting it sit in the oven at 200 degrees is going to make for some very grey, dry beef. The rost will raise a good 10 degrees after you pull it from the oven so pull it at 110 for rare, 120 for medium rare, 130 for medium- anything after that- well, god help you(remember, you will still get a few medium well- well slice on the end of the roast). As for those people who said they thought it was too salty, are you sure you used kosher salt? While a cup of salt is probably too much for a 5 lb roast, kosher salt won't make it super salty tasting.

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chad

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Reviewed: Mar. 28, 2008

PUT IT ON THE Rotteserie.

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Ken,s

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Reviewed: Dec. 24, 2007

it was too dry

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tiny

Home Town: Las Vegas, Nevada, USA

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Reviewed: Jan. 1, 2007

Too salty but excellent roasting time estimate.

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Diana G.

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Reviewed: Dec. 26, 2006

Read the other reviewer comments below before starting this recipe! Mine is just my story.... OK, I admit, I was dumb, and I did not read the reviews before I started this recipe. Halfway through the cooking process, I took a peek at the roast and was horrified (in a chef/cook sort of way). The meat was grey looking and I couldn't see how it was going to look any prettier in an hour...this was my Christmas meal, and I do like to "present" the meal at the table. So, I panicked and decided to read the other comments to this recipe - I do wish I had done so prior to placing the meat in the oven... silly me. I ended up dumping the water, uncovering the roast, scraping off some of the salt and it came out OK. Some of my guests felt it was a bit salty (especially if you like to eat the crunchy outside of the meat), but I think it was OK -- which is not a good thing with such an expensive cut of meat. If you are consious of the amount of money you spend on a good cut of meat, I would stick with the "tired and true" recipe which one of the other folks who commented recaped for us.

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J. Nightingale

Cooking Level: Intermediate

Living In: Boonton, New Jersey, USA

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Reviewed: Dec. 13, 2006

If you like institutional buffet food, this is the prime rib recipe for you. I think prime rib is a far too expensive and special a cut of meat to treat this way. This isn't roasting, it's steaming! For a nice medium rare roast, season with salt and garlic, heat oven to 350°F. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. **Do not add water or cover.** Roast 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness. Thermometer should read 115 degrees for rare when you remove the roast from the oven (temperature will increase about 10 degrees while it stands before carving).

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Dec. 10, 2006

Please do not trim the fat from your rib because you will lose a lot of juice and flavor. The idea of the fat is it 'melts' to continuely baste the meat thoughout the cooking time. This recipe also contains way too much salt. Do not add water to the pan and do not cover the meat at all during the cooking time!

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jul. 11, 2006

I kinda used this recipe & some of the other recipes too! I used my meat therm. It turned out great. I felt like Chef Boyrdee !!!

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sherrie

Living In: Huntington, West Virginia, USA

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Reviewed: Apr. 16, 2006

We love this recipe. I do not use any liquid. Simply dry roast on a rack inside the roaster. I rub the salt crust on the roast using a large sheet of wax paper underneath to catch extra and to make easy cleanup. Also, I like to let the salt covering set up for at least an hour before cooking. We really enjoy this recipe.

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SARAJMT1

Cooking Level: Intermediate

Living In: Denton, Texas, USA

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Reviewed: Dec. 9, 2005

Way to salty .... and did nothing for the meat, would not do serve this again

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HOMETIME

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Reviewed: Nov. 29, 2005

This is an excellent recipe! I only loosely covered the roast with foil. This was great for a main meal and then later as a sandwich. So so good. I also have used this recipe and method on lesser cuts of meat and they turned out beautifully as well. Thank you.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Nov. 28, 2005

I am a chef also and this is a great recipe for prime rib. I would agree with someone elses review about not covering the meat. Two more good tricks is to cover the meat in the salt and a steak seasoning blend then let set over night to soak in the meat. Then after it is baked and sets about 10-15 min. the salt on top has formed a crust, then you simply remove the salt crust and it will not be as salty. All that flavor goes into the meat.

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Denise

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Reviewed: Apr. 5, 2005

I followed the directions in that I used the kosher salt, pepper, garlic mixture. Coated my roast really well. I used a 5 pound roast. And then I took it outside andput it on my smoker with a good dose of hickory. 3.5 hours later, perfection. I have a meat thermometer. I set it at medium rare and left the thing alone. Never let my temp get over 250. Tried to keep it around 225 for the most part. This was fantastic. My family tore it up. Thanks for the idea! (this was similar to another recipe i used from here that called for a smoker to cook with, that was where i got the idea to smoke it).

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Reviewer:

SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

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Reviewed: Feb. 7, 2005

This was my first ever prime rib and it turned out just OK. I think the recipe was fine - it was probably just not a great piece of meat. I would have liked a little more detail in the recipe - because it was my first time - I had issues like, does it go on the roasting pan rack? Or in the water? I know it's a stupid question, but when you're cooking a $50 piece of meat for the first time - you get easily confused. We decided that prime rib isn't worth cooking at home.

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AEFDDC

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Reviewed: Jan. 31, 2005

Used a 3.5 pound roast and eyeballed the measurements. I did cook it more like the last reviewer, starting at a higher temperature and then reducing the temp for the remaining time. Didn't bother with the water bath after reading one review. Also, I just used seasoning salt instead of Kosher and added a bit of thyme. The results were terrific.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Dec. 16, 2004

This was excellent! It was my first attempt at making prime rib so I chose a 3 pound roast and cut the seasonings in half. After reviewing many recipes, I decided to roast the meat uncovered at 500 degrees for 15 minutes followed by 325 degrees until done (about 1 1/2 hours total). I like my meat medium rare so I removed it when it measured 125 degrees in the center(the temperature will continue to rise). I let it rest for 20 minutes and scraped off the excess salt before carving. For the au jus I used a packet mix which was great, however, diluting the scraped seasonings with water would have made a nice au jus too.

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JESSICA64

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Reviewed: Feb. 2, 2003

Awesome!!! I've tried some of the other recipes & this is the only one that tasted the way prime rib is suppose to taste. I followed the recipe exactly the way it was written. My family does not go out for prime rib anymore. They just ask me to cook it.

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