Reviewed: Feb. 11, 2012

I cooked an eight bone rib roast which just barely fit into my oven. The oven mfg. said to lower my shelf to the last rung or just above the gas rows. It was the best med. well roast I ever cooked. And for those who liked it med. rare they got cuts from the middle. All were very happy that Christmas. : = )

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Reviewer:

chefwannabe

Reviewed: Jan. 1, 2012

We made this for New Years and even though I cut back on the salt..it was way too salty. I get nervous using kosher salt so I was cautious to use 1 cup with a 5 lb roast. Also the cover may have been too much..it got way over done!

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Reviewer:

vantel

Reviewed: Jan. 9, 2011

i used a variation on this recipe. Used the salt but also added an applewood rub. Raised heat to 500 degrees and then lowered to the 325. DID NOT cover this roast. We cooked a 14 lb ribless for 2. 25 hrs then removed and covered. We served it for a New Years party and were told it was the best prime rib our guests had had in their lives!!! Way to end a first try!

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Reviewer:

kelled

Reviewed: Dec. 31, 2010

Yummy

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Reviewer:

Fila

Reviewed: Dec. 27, 2010

I made this for Thanksgiving and Christmas! I didn't have the kosher salt so I used some garlic pepper/salt along with the coursely ground pepper and minced garlic. I thought the first time it might have been a fluke because it came out DELICIOUS! So I made it for Christmas, too. Absolutely wonderful! Will definitely make it again and was SO EASY! Thank you!

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Reviewer:

dbagley

Reviewed: Apr. 10, 2010

This lives up to the PRIME part of prime rib. We don't have prime rib when we go to the restaurants cause it's too expensive & this just hits the spot like nothing we'd get at any restaurant for a fraction of the price.

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Reviewer:

Jessica

Cooking Level: Expert

Reviewed: Dec. 25, 2009

I think that many of the low raters aren't used to cooking a salt encrusted prime rib. This recipe works well, but you might read a few other salt encrusted recipes to get a better feel of what you are going to do. If done right, the salt crust crumbles off easily and leaves a lovely seasoned prime rib. I happened to double the amount of pepper, added 2 teaspoons of ginger powder and a teaspoon of onion powder to the recipe. It was fabulously moist throughout, rare in the center and medium towards the edges.

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Reviewer:

pianomaniac110

Cooking Level: Expert

Living In: Lynnwood, Washington, USA

Reviewed: Dec. 13, 2009

My girlfriend Sandy had given me this recipe years ago. It if fantastic! The Kosher salt does not make the roast too salty. I use about 4 cloves of garlic that I smoosh into a paste instead of the garlic powder. And I cook mine to med. rare. Great recipe!

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Reviewer:

PEGGY1442

Cooking Level: Intermediate

Home Town: Winthrop, Massachusetts, USA

Living In: San Diego, California, USA

Reviewed: Nov. 20, 2009

I wrapped mine in double foil. Then the last 15 min sprinkled top with salt and broiled for remaining time. Came out great. Making it for Thanksgiving this year!

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Reviewer:

Brianne

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Beaverton, Oregon, USA

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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