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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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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