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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Reviewed: Dec. 15, 2008

OH MY GOODNESS!!!! I have made this twice now - the 1st time I followed the recipe to a T. The second time I cook it just a little longer for our friends who like it medium - both times it was EXCELLENT!!! I really had no idea what a rib roast was before this but it is prime rib - DELICIOUS!!!

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LISAANNROY

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Reviewed: Dec. 15, 2008

It was okay but came out way too overcooked. I think my oven is actually too well insulated. If anyone knows of a way of predicting the internal temperature based on roasting times and waiting times that would be helpful.

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HeatherM

Cooking Level: Expert

Home Town: Thunder Bay, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 10, 2008

This is Paula Deen's recipe. You can check it out on foodnetwork.com.

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Kathy

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2008

This provides the perfect timing for a 4-5 pound roast with the times in the recipe. it comes out perfect, even though it sounds so simple. The spices were good without being over bearing. I added a bit of garlic powder to the original recipe and it came out great too. This recipe is simple and a definite keeper!!!

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MIKEDFE

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Reviewed: Dec. 1, 2008

We were intially skeptical about this recipe, given the cooking method. I did some further reading-the reviews and on the internet and the method made perfect sense for this cut of meat. I HATE to rate a recipe when I have made changes to it, it's not fair to the poster...but I did very little to this. I let the roast sit out for an hour before I rubbed on spices-I added blackening spice here. I then let it sit another hour before cooking. I was preparing this roast in advance...so after the intitial three hour cooking time, I removed from the oven, let it sit, covered and refridgerated in it's original pan. The next day, I set the roast out for an hour, and preheated the oven. I also added one can of beef broth to the drippings in pan and baked it covered for about an hour to an hour and a half. It was perfect. Given the change in cooking method I had to make, I was beautiful!! I just had to say Thank You! I will use the recipe AGAIN at New Years for sure.

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PammyR

Cooking Level: Expert

Living In: Lone Oak, Texas, USA

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Reviewed: Nov. 30, 2008

This recipe and method are out of this world. The only issues I have had with it are the starting temperature of my roast and the poor heat retention of my oven. Both issues have been solved with the purchase of a Meat Thermometer which has a probe that remains in the roast inside the oven and connects to a remote read out outside the oven. I have found that even after an hour sitting on the covered on the counter prior to roasting, my roast tend to be at a starting temperature of around 40 degrees (F) still to cold to start this process. Leaving the roast on the counter until it reaches 55 degrees (F) gives me better results and more even cooking. Another tip, try cooking the entire roast to around 120 degrees which should rise during the rest period to around 130 degrees giving you a nice medium rare. Carve your Roast to serving sizes in the kitchen and then for those that desire less pink, broil their servings for a couple of minutes to reach medium or medium-well. Be careful and watch the broiling process closely this will go fast. Try using some herbs like rosemary and thyme in your rub to add aromatics. If you plan to carve the roast at the table, make sure you read up on carving techniques as this is simple but takes some knowledge. Then enjoy the meal and enjoy the praise that comes with this simple dish.

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southerndad

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Reviewed: Nov. 29, 2008

OH MY GOD! I was not sure about trying this but gave in and boy am I glad I did. I rubbed the roast with oil then rubbed on crushed garlic then the spices along with some rosemary, This is by far the best prime rib I have made and to my delight my husband said it was awsome and was actually better then our favorite place we go out to eat at. I will no longer use any other recipe for prime rib. Thank you so much for the wonderful recipe!

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Sherry, H

Cooking Level: Intermediate

Home Town: Pembroke, New Hampshire, USA

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Reviewed: Nov. 28, 2008

This recipe is really foolproof. I Cooked a 4.75 lb rib roast for Thanksgiving and followed the recipe exactly. Served with garlic mashed potatoes and caesar salad. Rave reviews all around the table. Thanks for a great recipe!

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Diva

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Nov. 27, 2008

Fantastic! I just adjusted the seasoning to our tastes and it was cooked perfectly. I rubbed the roast in olive oil, minced garlic, Tony's seasoning, pepper, thyme and rosemary. It was the best.

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coloradocarebear

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Reviewed: Nov. 26, 2008

Wonderful. The timing was perfect. Was very worried about cooking this expensive piece of meat. I used a 5lb boneless ribeye for my husband's birthday. Rave reviews. Thanks so much for a method to be used several times in the future.

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MomOf6

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Reviewed: Nov. 26, 2008

I had never cooked a rib roast before and it came out perfect although I did shorten the cooking time just a little as I like mine rare!

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rod

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Reviewed: Nov. 26, 2008

This was wonderful! I used Lawry's Seasoned Salt, black pepper, garlic powder, fresh rosemary and fresh thyme as the rub. With a tablespoon of horseradish on the side, this was a great pre-Thanksgiving dish!

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pmtrn66

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Reviewed: Nov. 25, 2008

You can not believe how good this recipe is. It is so easy you think I spent so much money on the meat and it's not going to work out. Trust me it's unreal how good it is.

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mpj1401

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2008

I tried this recipe as a direct result of reading the reviews. I have to say that I was just as pleased with it as everyone else. I also made 2 smaller roasts together so that I could leave 1 in a little longer in the end so that my guests who like theirs a little more done would be happy. Both roasts came out with equal applause from all my guests. It was a definite hit.

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djcis43

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Reviewed: Nov. 23, 2008

I cant believe how easy and how good this roast was. I dont eat beef but everyone couldn't stop talking about how delicious it was.My husband was nervous about the process but when we cut into it and it was perfectly cooked, itwas worth not opening the oven door. The only addition was some steak seasoning to the rub otherwise cooked as directed.

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Lisa Ann

Cooking Level: Expert

Home Town: Willoughby, Ohio, USA

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Reviewed: Nov. 22, 2008

Oh my gosh! After 30 years of marriage this was the best rib roast I've ever made! Hubby loved it! Mine was a 4 lb. and I reduced the "off" oven time to 2 1/2 hrs. It was rare (which is how we like it). I'll cook it this way from now on! Oh! Forgot to add...I used Costco Steak Rub!

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rsgammy

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Reviewed: Nov. 10, 2008

I was really hesitant to try this recipe but since other roast recipes have let me down, I thought...what the heck. WOW! It was amazing. The best roast I have ever made. My small changes included: - liberally coat roast with Montreal Steak Spice. - let stand for 2 hours before. - use a sharp paring knife to poke small holes 1 inch deep all over the roast. stuff each hole with a sliver of garlic. - After removing the roast from the oven, wrap tightly in aluminum foil and let stand 20 minutes. Voila! Perfect Roast Beef.

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Julied

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Reviewed: Nov. 9, 2008

My guests raved. This roast was perfect and it was my first time. Don't be afraid to open the oven after the 3 hour "rest period" to add your veggies etc. to the oven. So long as you have a meat thermometer on hand to ensure when the roast is done you will be fine.

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D. Burke

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Foolproof Rib Roast

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