Reviewed: Nov. 14, 2009

Beautiful and simple, a meat thermometer is a must!

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POPPYGIRLLL

Cooking Level: Intermediate

Home Town: Terrace, British Columbia, Canada

Living In: New Westminster, British Columbia, Canada

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Reviewed: Nov. 11, 2009

When I'm entertaining, this is the first recipe I think of! Delicious!

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Ms.B

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Reviewed: Nov. 7, 2009

I have been making this every year since I first added it to my recipe box (2006). I don't change a thing. My family always looks forward to it on Christmas Day

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Shizztastic

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 5, 2009

just finished eating...we loved it!

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fortunateone77

Cooking Level: Intermediate

Living In: Eganville, Ontario, Canada

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Reviewed: Oct. 29, 2009

I love, love this recipe. Make it exactly as written and also made in my rotisserie. The best flavor ever!!

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jenni

Cooking Level: Expert

Home Town: Fremont, California, USA

Living In: Copperopolis, California, USA

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Reviewed: Oct. 28, 2009

First time making prime rib. This recipe exceeds my many restaurant experiences with prime rib. Very simple, excellent results. I used a 5 pound roast and followed the 10 pound recipe for extra flavor

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Middleagedcookingguy

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Reviewed: Oct. 24, 2009

THE BEST! SOO excellent. I agree with review before, I would cook it a little less so it would be more pink.

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learningtocook

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Reviewed: Oct. 11, 2009

Made this for company last night. Used a 6 lb roast, so I halved the recipe. Cooked 20 minutes at 500, then almost 2 hours at 325. Used a remote meat thermometer from Williams Sononma - best invention. oooked until 135, tented with foil for 15 minutes. Would probably next time only cook until 130, would like it a little more pink. Excellent recipe.

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wendynik

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 20, 2009

This was good, but not fabulous...

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erika80

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Reviewed: Sep. 20, 2009

WOW!!! Absolutely juicy and flavorful = ) And this was my first time making prime rib. This recipe will definitely be a keeper. Thanks!

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jami1026

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Reviewed: Sep. 7, 2009

Awesome! 8 pounds (3 ribs) This turned out a little more to medium on the outside but still lots of pink in the middle (gas convection viking pro series) so next time I'll sear for 20 mins at 450F and cook at 325F until it reaches 125 degress. Tent and rest for at least 1/2 hour. Different stoves for different folks!

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XLR8R

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Aug. 23, 2009

This is a great basic recipe for any steak. I used it on rib eye the first time.

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ChristaLynn

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Reviewed: Aug. 22, 2009

This was the first roast I ever made and it came out WONDERFUL! Very moist and tasty. A must do for everyone!

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Nikki

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Reviewed: Aug. 15, 2009

This was incredible!!! I followed the recipe exactly as posted and was extremely satisfied!! Thank you for this delicious recipe.

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clarue

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Reviewed: Aug. 11, 2009

yummmm!!! It was so gooood!!! I did it just like the recipe

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lizzy

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Reviewed: Jul. 27, 2009

I probably should not give this a 5 stars, but the responds I got from my family are very good! This is a great recipe to impress and very easy to make!! I'm making it again this week for 17 people. :S

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Mrs. Joe

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jul. 12, 2009

Stop cooking at 137 degrees internal temperature. It rises very quickly and continues to cook after tenting.

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kkelln

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Reviewed: Jul. 9, 2009

Magnificent! Instead of only brushing the garlic marinade over the fatty side, we made a little more than it called for and brushed it all over the prime rib. Definitely will be making this again. I've been spoiled! :)

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DuoChefs

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Reviewed: Jul. 1, 2009

Amazing!!! Never though such an wonderful meal could be so easy to make. Chef Mike you are awesome! The only thing I did differently was the cooking instructions from other comments. 460° for 12 minutes, 400° for 8 minutes. Then 325° for 20 minutes per pound. Removed from oven when meat temperature was 130°. Let sit in wrapped aluminum foil for 15 minutes our until meat was 135°-140°. Came out delicious and juicy. Definitely will be making this again.

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Rob

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Reviewed: Jun. 29, 2009

I found this recipe about 6 months ago (at Christmas time) and have made it 10 times since. This is such a great recipe. I usually only make a 5 to 6 lb. roast so I only use 5 garlic cloves crushed through a garlic press. I also use 2 tablespoons of pepper and 1 1/2 tablespoons of salt (my hubby loves pepper) and omit the thyme. When I take the prime rib out of the fridge, I try to bring it to room temp. or at least long enough to take the chill off since it can take a long time to cook if the meat is cold. I start cooking at 475 for about 12 to 15 min. then drop the temp to 225 for about 3 or 4 hours or until the probe reads between 147 to 149 (We like ours medium well). You just can't beat the slow roasting method. Thanks for the recipe Mike!

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