Reviewed: May 13, 2013

JANCHIP was right to reduce the time for a smaller roast. I took her advice with my 3.27# Top of the Rib rolled roast, also known as a Cap roast, which has NO Fat on it, which I got at Costco as a Glatt Kosher roast. Tried this recipe on it and it was fabulous. For the 3.27# roast I took about a third of the netting off of the ends and just left a little in the middle to keep it from unrolling. Maybe could have left it all on. I rubbed the seasonings on it and roasted it for 40 minutes. (might have been better 30 minutes) It was about 145 degrees then. Left the door closed and 2 hours later turned the heat on again for 20 minutes. It was very tender, with a little pink, very juicy. Not knowing what to expect, I had made this way in advance, so I put it in a crockpot on warm with no added liquid to hold a few hours. It was no longer pink, and was a little less juicy, but still very tender and yummy. I poured hot water over the dried drippings from the bottom of the pan and just swirled it to get the dark juices without the congealed blood. I poured that liquid into a pan, and thought it could use a little more salt and a couple of pressed garlics. I put that liquid in a pan in the oven along with other things I was cooking. When I served, I cut the roast and poured the liquid over it. It was very delicious!

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Reviewer:

crm

Reviewed: May 5, 2013

This recipe is fantastic. I am a rib roast fanatic. My husband told me the last time I made this that it was the best prime rib he has ever tasted. It comes out perfect everytime you make it. I highly recomend this recipe and never open the oven door for the 3 hours and you will have a perfect roast every time.

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Reviewer:

j9fral

Reviewed: Apr. 30, 2013

This was our first roast we ever tried to make, we used, Chunk Beef instead because that's all we had. Oh, it was so delicious, we cooked it an hour less than the recipe calls for because my fiance told me that it's a thinner cut of meat. It was so delicious, we changed nothing except for the amount of time that it was in. Pay attention to the directions and do the whole rigmarole of turning off the oven and letting it stew in the oven for three hours, it helps keep it juicy. Do not open the oven, you will let all the heat and humidity out. Use the window or just trust it to turn out. I'm a very impatient cooker and eater I usually find a way to cheat time so I can eat faster but this is just one recipe that you cant' do that in. If you cook it too high or too long, the meat suffers, if you cook it not as long it's just not as good.

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Reviewer:

Sherryval

Reviewed: Apr. 22, 2013

I tried this for Easter and I have to tell you the oven must make a difference. I had a 5# roast, did everything as directed and had the rest of my dinner planned and done at the time the roast was SUPPOSE to be done. The roast was RAW in the center. I checked my oven with a gauge to make sure the temperature was correct, 375 deg., and it was right on. My oven must cool off faster than others because I don't believe it continued to cook while turned off. I won't try this again, it's too expensive.

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Reviewer:

Mary Martin

Reviewed: Apr. 15, 2013

If there were more stars I would give them to this recipe. It is the best recipe I have ever cooked. I fixed this for a party of 35 for the first time. Followed the cooking procedures exactly. Couldn't believe that a 10 pound sirloin (boneless roast) would bake in the same time, but it was perfect. I did use my own spice mixture but it was the roasting part that I am so impressed with. Don't be afraid to try it. Season your own way, roast and enjoy

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Reviewer:

Bussea

Reviewed: Apr. 14, 2013

AMAZING is all I can say.! I have been married for 37yrs. and never had a good roast...........until now!!!!!!

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Reviewer:

alf

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Apr. 7, 2013

Worked as described - delicious. I didn't have garlic powder so I mixed chopped garlic with the salt and pepper. My husband was glad he didn't open the oven. Gravy from the drippings was awesome also.

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Reviewer:

karyn

Reviewed: Apr. 7, 2013

We do not eat beef much and loved it. They only thing I did different was that I stuffed the roast with garlic. It was absolutely delicious and the leftovers I used for pepper steak.

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Reviewer:

sw72769

Reviewed: Apr. 1, 2013

Will never do my roasts any other way! Made two roasts of different sizes and both turned out perfectly. the only extra thing I do is make slits around it and insert pieces of garlic inside.

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Reviewer:

dockgirl

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Reviewed: Apr. 1, 2013

O M G ! This was absolutley amazing! My husband was VERY skeptical about this cooking method, but the roast turned out fabulous! We just rubbed it with some Monteral Steak Seasoning. Personal preference, next time I will pull the roast when the interal temp is 130/135, 145 was a littel to done for our liking! Thank you so much for sharing this!

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