Reviewed: Dec. 26, 2008

The Recipe worked perfect! I resisted the temptation to open the oven door when it was off for 3 hours and then turned it back on and finished off to 155 degrees and it came out medium and very tender and juicy! I also added Rosemary to the rub and was quite tasty! I can still smell the Roast the next morning! I highly recommend this recipe! Although it does tie up your oven a long time if you have other things to bake! I was fortunate that my inlaws live with us in an attached apartment and we used there oven for other things! Oh and I am a 50 something male cook who is new to all this cooking in the last 5 years! Prior my only specialty was breakfast cook and anything on the grill! It's been fun trying out these recipe's on this website! I love the user comments and enhancements!

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Edziu

Cooking Level: Intermediate

Home Town: Feeding Hills, Massachusetts, USA

Living In: South Hadley, Massachusetts, USA

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Reviewed: Dec. 25, 2008

I've never cooked a rib roast before and like other reviews I was nervous about the cooking instructions. Who wants a $70 hunk of leather to gnaw on… But I trusted the recipe and the rib roast turned out absolutely delicious. Our roast had 3 bones and was 7 lbs, our butcher recommended a cut near the loin instead of the chuck, he said it is a more tender and tasty cut. I would have to agree. The roast temperature was 135 and came out a true medium rare. I did add extra garlic and a mix of Italian style seasonings... we are garlic lovers...Fantastic recipe! I'll definitely use this recipe in the future. Our family decided it will be our new Christmas dinner tradition. Thanks!

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Tessasmom

Cooking Level: Intermediate

Living In: Wasilla, Alaska, USA

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Reviewed: Dec. 25, 2008

First of all I hate to cook. I aspire to be a good cook and be showered with praises from my friends and family with my cooking. Yet I am in my 30's and can count on one hand how many times ANYONE has raved about my cooking, not including my kids raving over hot dogs and mac and cheese. I was very suspicious of this recipe, but what the heck I've ruined enough meals and had some frozen pizzas as back-up. I bought a 5.75 boneless rib roast, oiled up my roast with olive oil, added the listed spices and followed the recipe exactly. I did leave it in a bit longer than the hour, since it was a little bigger and since I like mine more medium than rare. My family gobbled it up, gave me the thumbs up, wanted the recipe, wanted to know when I was going to make it again and so forth... My husband and I were both in shock - it was that easy and good! My hubby even commented that we should have bought the 14 lb rib roast at Costco and freeze parts of it. Do not be afraid to use this receipe!!! It saved Christmas dinner! ;)

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Carrie24fan

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 25, 2008

okay i used the recipe for garlic prime rib, but utilized this method of cooking. DON'T BE AFRAID!! i used a tablespoon of olive oil, some beef baste, pepper and minced garlic. scored the fat and rubbed it all in, let it set for half hour or so. it was all i could do to keep from opening the oven, but due to other reviews i did not. i had some picky eaters for christmas, and nobody complained, only the inlaw who wanted his piece cooked a little longer. it was nice and pink, yum! i strained out the garlic pieces and made gravy with the drippings. i did add water when i turned the oven on the second time. trust me, it turned out wonderful!! i was skeptical, beings i cannot afford to throw food away.

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SODABEAR

Cooking Level: Expert

Home Town: Alliance, Nebraska, USA

Living In: Bayard, Nebraska, USA

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Reviewed: Dec. 25, 2008

All I can say is Wow! It works! My husband said the best prime rib ever. The meat just melted as you sliced and ate. I cooked 4.5 pound with bone 1 hr and 5 min, waited 2 hrs and 55 min and when I turned on oven added cheesey potatoes II (recipe from here) to the oven and cooked for 35 min. It was super, most meat was medium as family likes. We decided that this recipe will become a Christmas tradtion.

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dbray

Cooking Level: Expert

Home Town: Eureka, California, USA

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Reviewed: Dec. 25, 2008

Tender, extra juicy, and flavorful! I had a 3.5 lb bone-in prime rib roast, so I adjusted the times based on other reviews afraid of it being too medium. I applied the spice rub w/ softened butter after piercing roast with 1/2 inch slits all over - then let sit covered for 2 hours until room temp. I cooked the roast at 375 degrees for 45 minutes, turned off the oven and left it off & unopened for 2 hrs 50 minutes. Without reopening, I turned the oven back on 375 and heated through for 30 minutes. Took out roast and digital meat thermometer read 129 degrees, 139 degrees after 15 minutes of "rest." The prime rib ended up deliciously medium rare - but on the fringe more medium than I prefer. I'll probably adjust the oven off time to 2:40 hrs next time and do every thing else the same. I'm so glad I found this recipe and the super informative reviews!

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mstisa

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Reviewed: Dec. 25, 2008

I will have to rate this when it is done but wanted to add a bit of thought here.....prep time should show 1 hour 5 mins....as stated to let the roast set out for 1 hour before putting in the oven

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ValerieWI

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Reviewed: Dec. 25, 2008

I followed the directions exactly like noted. I used a 3 pound rib roast. I did add 2 cans of beef broth, a head of garlic (skin on, sliced in half) and 1 onion (halfed) to my roasting pan. Made delicious au jus. Thanks for a great meal. My husband said it was the best!

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KIMS121

Cooking Level: Expert

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Reviewed: Dec. 25, 2008

Oooh yeah, Babe! This was the best prime rib I've ever had--and this was the first time I ever made it. Pat, my son-in-law (Pat's mushroom saute), said the same thing. I used the spices as a rub, using a little rosemary, wrapped it in plastic wrap overnight, and fixed it today for dinner. I moistened it a bit with evoo and used the beef broth when I turned the oven back on so I would have some jus for dipping. It was sooo good. We'll have sandwiches for supper.

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LANNI

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Reviewed: Dec. 25, 2008

I made this for Christmas Eve dinner and like many of the other reviewers I was quite skeptical.......BUT I was pleasantly surprised at the results! I have not made many Prime Rib dinners because I was always scared to ruin such an expensive cut of meat but I am no longer afraid. This was AMAZING!!!! I got rave reviews from my family and this is now the only way I will ever make a Prime Rib again and there will be many, many more of them. Thanks so much for sharing this recipe. BTW, I didn't change a thing except that I used Montreal Steak Seasoning as the rub. I also left it in an addtional 10m minutes at the end because we like ours medium and it was perfect!

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Cheryl U.

Cooking Level: Expert

Living In: Barstow, California, USA

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Reviewed: Dec. 23, 2008

I used this recipe last x-mas and my family was absolutely astonished at how well it tatsted. It was so good I had to track it done again this year, because someone lifted from my cooking box.

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M. Brown

Cooking Level: Intermediate

Living In: Machesney Park, Illinois, USA

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Reviewed: Dec. 23, 2008

Used with a rib roast. Tasted excellent.A definite must is a meat thermometer. Remember, do not open oven door.

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Kathie R

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Reviewed: Dec. 23, 2008

Very good!! Followed recipe, but turned oven back on after 2 1/2 hours (30 minutes early). Still -- turned out great. Loved by everyone in family -- will certainly make prime rib this way again!

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Derek

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Reviewed: Dec. 23, 2008

This was the easiest rib roast I have made and it was great. I am planning on doing it again for a New Years Eve party I am having.

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KKOWALMAIL

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Reviewed: Dec. 21, 2008

Simply works great!

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petitchou

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Dec. 21, 2008

I was given this recipe from the family of a butcher. It's true! Absolutely the best way to cook prime rib roast. For a very small roast the cooking time does need to be shortened a bit. But for the most part the same method works for all roasts.

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Art in MN

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Reviewed: Dec. 20, 2008

Wow. I have never received soo many compliments on dinner before!! This is definitely getting saved for future special holiday meals!

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CARYATID

Cooking Level: Expert

Home Town: Avon, Indiana, USA

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Reviewed: Dec. 19, 2008

We supply the "meat" for our office party... this year wife decided we would do a rib-roast... usually do a small roast on the grill with a thermometer, no problem... this was a whole roast, bones off, tail off.. this am when I saw it wouldn't fit in our largest pan fired up "Allrecipes" and found this one... darn if it didn't work exactly as advertised... read one of the reviews that this is how they do it in the military for lots of roasts and that sealed the deal...

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FREDK

Cooking Level: Expert

Home Town: North Chicago, Illinois, USA

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Reviewed: Dec. 18, 2008

I bet this would have been a great recipe. I used a 2.5 pound roast and took another rater seriously when they said that all roasts should be cooked the same amount of time, regardless of size. That sure didn't work out for me. The roast was well-done. It was still pretty tender for well-done, but was not the medium rare I had hoped. Next time I will cut the cooking time down to 30 minutes for a small roast.

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Jessica E

Home Town: Seattle, Washington, USA

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Reviewed: Dec. 17, 2008

Prior to making this roast, I had never made (or eaten) a roast before. So easy! My husband loved it! Said it was the best thing I have ever cooked! Thank you!

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Nikki

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