Reviewed: Oct. 25, 2009

EXCELLENT,so easy. We made a very simple recipe for au jus. 1 26oz carton of Swanson beef stock, 1 1/2 tablespoons of beef bouillon granules, let simmer. Also use it to heat up the left over roast the next night. GREAT RECIPE

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Nancy

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Reviewed: Oct. 22, 2009

When I made this recipe, I was a little weary on how it was going to taste. But to my surprize my family love it. very easy and taste. The only thing I would change would be to add some onions to carmelize on the roast while it is cooking. Excellent Recipe.

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Michelle

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Reviewed: Oct. 19, 2009

Sooooooo delicious! We bought a 3.14lb prime rib roast and I did as told, for the first bit, but turned it down to 250 for 1.5hrs for the second and it was a PERFECT medium rib! Oh, and we had no garlic powder, so I made 5 slits thoughout the rib, and inserted whole cloves of garlic into them... last but not least I added a tbsp of rosemary to the rub....literally drooled while it was roasting, and the hubby took one bite and asked when I could get another rib! Thanks so much!

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REBECCADK

Cooking Level: Expert

Living In: Westfield, Massachusetts, USA

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Reviewed: Oct. 19, 2009

This recipe is EXCELLENT! My prime rib turned out superb! It was so moist and tender and tasty. My husband was very very happy with the roast also. Thanks for the recipe!

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mommypie

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Reviewed: Oct. 17, 2009

My rib roast was compared to one of the best steak houses in the Region and I had no clue what I was doing!! Trust this recipe, I wish I took a picture... it even ‘looked’ perfect! I asked the butcher a few questions before I found this recipe... Some extra tips I learned (remember I had no clue!): get a meat thermometer (it takes the guessing out of it) and don’t forget to put it in at the start so you don’t open the oven! Place the bone side down, on a rack and keep the lid off. When carving cut along the bone 1st, then separate into individual bones pieces. Enjoy!

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Rhea

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Reviewed: Oct. 16, 2009

Simple and savoury. I cooked a smaller roast (only 2 lbs) since it was only my husband and I but it turned out wonderfully. I whisked the leftover drippings with some cornstarch and broth to make gravy and it was a hit. Thanks for sharing this easy and delicious recipe.

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ChattyKatty

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2009

De-lish! I roasted it uncovered and used fresh pressed garlic instead of powder. I was pressed for time, so I roasted at 375 for 1hr 30min, turned off and left it in for an hour and then turned it back on for 15min. It was perfect:)

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ALYSSIA

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Reviewed: Sep. 16, 2009

Wow! I followed the recipie exactly, using the same spices and cooking times, except with a 3lb. roast. It was too rare for me, so I cooked it another half an hour, and then it was well done, which i usally find dry, but it was the best roast ever! Imagine that, a well done piece of meat that is still moist and tender!

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WERFLY

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Sep. 13, 2009

Do NOT be scared to do this! I've never made a rib roast before, and this recipe's maiden voyage for me was as the star of a dinner party. It truly is foolproof provided you follow the directions. I only wish I'd bought a bigger roast. I will never make ham for Christmas again. This is so easy and delicious... this is the way to go!

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NEOCLASSY

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Reviewed: Sep. 4, 2009

First roast I had ever cooked, I used this recipe. Everyone at dinner was very impressed and kept asking how it was cooked and if they could get my recipe. haha.

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Easymode

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Reviewed: Aug. 23, 2009

This made our home grown rib roast so tender-juicy on the inside and seasoning-crusty on the outside. I had great praise in my kitchen when I served this simple roast. The reheat time is perfect for adding a pan of red potatoes roasted in olive oil.

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kdpollman

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2009

Fantastic! I followed excatly and it was hard not to peek, but it was so worth it! Perfectly tender and delicious. It was a bit peppery for me, but I am not a fan of pepper, so next time I'd add less. The meat was cooked perfectly though!

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cupcakesandcheesecakes

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Patterson, New York, USA

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Reviewed: Jul. 27, 2009

Foolproof! Perfect! I, too, was a little sceptical about the cooking method but it was great! The second time I fixed it I even pulled it out of the oven after the 3 hour wait time and wrapped it in foil and chilled in the fridge. The next day I took it out, let it warm to room temperature and put it back in a preheated oven until heated through. I was still perfect. Even my fussy mother-in-law loved it! Will definitely use again and again.

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Pam Wilkins

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: Thompsons Station, Tennessee, USA

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Reviewed: Jul. 12, 2009

What can I say? It worked beautifully! Of course, everyone adjusts the seasonings to their own family's preference, so there's no point in telling you what to do to please MY family. Don't be afraid to experiment with the seasonings to delight your own crew.

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Bagx8

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

Would like slightly more spicy. Otherwise excellent.

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John

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Reviewed: Jun. 20, 2009

Absolutely awesome! We 'stole'from one of the other 5-star Prime Rib recipies, stud it with garlic & rubbed it with dijon mustard - outstanding! Next time we'll add rosemary to the mustard - we know it'll be a sure winner!

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MOEANDSUE

Cooking Level: Intermediate

Living In: Welland, Ontario, Canada

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Reviewed: Jun. 15, 2009

This recipe was excellent. The seasoning tasted good and the roast was juicy not dry.

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lydia

Cooking Level: Intermediate

Living In: Riverbank, California, USA

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Reviewed: May 29, 2009

I cooked this for a family dinner. the directions were straight forward and the final result was fantastic. my only note is to make sure that you monitor it while it is cooking as ovens cook a little different.

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imsuprmn

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Reviewed: May 23, 2009

thank you so much for this excellent recipe. Mine came out almost perfect, unfortunately I read the reviews before making it. One person said it came out dry, so I panicked (because I cannot stand overcooked food), and I took it out after 5 minutes during the reheat stage. It was extremely rare so I sliced it and put the sliced meat on the barbecue. It still came out great, but next time I will trust this recipe :)

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