Reviewed: Feb. 22, 2009

so easy and so good!

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cpenttila

Cooking Level: Expert

Home Town: Babbitt, Minnesota, USA

Living In: Vail, Arizona, USA

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Reviewed: Feb. 14, 2009

I officially cannot go out to my favorite restaurant and eat prime rib because this recipe is better!!!! Wow awesome, I was scared about the 3 hour wait but holy will always use this recipe.

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Shawna

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

One of the best recipes I've tried at this site( and I have tried many!!!) Would give it more stars if I could!!!

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Caroline J

Cooking Level: Intermediate

Living In: Dawson Creek, British Columbia, Canada

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Reviewed: Feb. 9, 2009

I would never use another recipe to make a Rib Roast but this one. So easy and so very good and cooked just perfect. Thanks and a must try recipe. Carolyn F.

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Maxine

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Waco, Texas, USA

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Reviewed: Feb. 8, 2009

We are big meat lovers and like different ways of preparing our rib roast. This recipe was so good and we ate the whole thing! Thanks for sharing this recipe.

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Denise G

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Reviewed: Feb. 7, 2009

My search for the best oven roast is over. This is it !! The best beef I've ever had. My roast was pretty small - so the initial bake time was adjusted - but I still left it in the oven for close to 3 hours. I used the Montreal Steak spice.... amazing!!

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Sasha63

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 6, 2009

I couldn't believe how beautiful it turned out! What a wonderful recipe! Thank you!

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rae

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Reviewed: Feb. 2, 2009

I couldn't believe it.... what a perfect roast. I made a 6 3/4 lb. roast - same instructions and it came out medium rare.

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mim

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Reviewed: Jan. 30, 2009

I was a doubter...but tried it with a 5 lb rib roast and it was perfect. Unbelievable! As good as any restaurant prime rib!

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lgscheck

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Reviewed: Jan. 30, 2009

Husband and chef brother-in-law loved it.

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Fabi

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Reviewed: Jan. 29, 2009

I give the 5 star rating for the first time I cooked this, it was awesome. The second time, I didn't adjust it enough for the weight of the meat, and neither my husband or I are crazy about well done beef, but it still tasted good!

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Jacklyn Wood

Cooking Level: Expert

Home Town: Kirkland, Washington, USA

Living In: Orange, California, USA

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Reviewed: Jan. 28, 2009

This was so easy and absolutely delicious.

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Chef Boy oh Boy

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Huntsville, Ontario, Canada

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Reviewed: Jan. 22, 2009

Like the other reviewers, I was hesistant to try this method of cooking the roast. But again, like the other reviewers, it came out absolutely perfect. This is my new way to cook prime rib!

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olivelucy

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Reviewed: Jan. 21, 2009

Served my family for Christmas dinner and they loved it...everyone ate every bite. Turned out perfect, made absolutely no changes...fantastic!

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tina

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Reviewed: Jan. 20, 2009

I've been using this recipe for about 40 years. It works perfectly now as it did when I first used it. Glad to have it posted.

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Kathleen K

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Reviewed: Jan. 16, 2009

Thank you!Thank you!Thank you! Finally a Christmas dinner success. I've tried so many different recipes for rib roast and this one tops them all. It turned out perfect. Everyone enjoyed it, including my "no red showing" husband. I followed the recipe as instructed, although I was tempted once or twice to open the oven, but I'm glad I waited. The roast tasted fantastic! The only thing missing was the au jous.

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EC Johnson

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Waco, Texas, USA

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Reviewed: Jan. 12, 2009

Excellent, I was in a hurry so I cooked it 1/2 hour longer then followed the recipe. Turned out Medium. I prefer rare, will let it sit in the oven less time next time.

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Sandy

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Reviewed: Jan. 11, 2009

This worked out perfectly. Thanks for the recipe!

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MDASILVA11

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Reviewed: Jan. 11, 2009

First timer. Followed recipe for a five lb rib roast and came out wonderful,,,yummy. Family loved the roast on Christmas Eve. Thanks for all reviews, very helpful.

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Geri

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Reviewed: Jan. 10, 2009

As a seasoned chef, I like coming to allrecipes.com and exploring new ideas. As many of you, I was a bit skeptical as to how this method of cooking would work. I have cooked hundreds of rib roasts before, but never in this way. I tried this for a special dinner last night with a 6.25lb standing rib roast. It turned out wonderfully; perfectly crusted on the outside and a wonderful shade of medium rare pink on the inside. This proves this method of cooking is not only for the novice, but for experienced chefs alike. Bravo!!

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