Reviewed: Nov. 25, 2008

Really easy to make and tastes delicious!

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LISA1098

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

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Reviewed: Nov. 19, 2008

This was seriously the very best prime rib I have ever had and this sentiment was echoed by all of my guests. It deserves even more stars!

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DANISMILIN

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Reviewed: Nov. 18, 2008

this was my first time making it! it was awesome and my guests said it was the best! i love the crust so much, i'm gonna use this same recipe on other cuts of meat! i cooked a 5.5 lb, at 450 for 10 minutes, then reduced to 400 for another 8 minutes. cooked at 325 for 1.5 hrs, reaching temperature to 135 degrees. it came out perfectly medium, pretty pink in the center. thanks chef chen!!!

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heather

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Reviewed: Nov. 17, 2008

I'd give this more stars if I could. It always get rave reviews and the prime rib is so tasty and tender. Next time I'll try this on a pork loin roast. Ymmm...

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CookingQueen

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 17, 2008

I left my 4.5 roast stand out for over 2 hrs. to get it to room temp. Cooked at 500 deg. for 20 min then 325 till the temp. reached 120 which took little over an hour. Next time I will take it out when the temp hits 125-130 since it was a little under done for med. but other then that it was perfect.

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AJay7

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Nov. 17, 2008

Awesome !! This is the perfect Prime Rib. As good as you'll find in any restaurant. I would advise not changing a thing, especially the first time. If you want to make adjustments after that, it's totally up to you. But I sure wouldn't. This is perfect as is. Thank you.

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MUTTSY

Cooking Level: Intermediate

Home Town: Thunder Bay, Ontario, Canada

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Reviewed: Nov. 13, 2008

Roasted the garlic first...wow YUMMY!

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Elaine

Cooking Level: Expert

Living In: Grosse Pointe Woods, Michigan, USA

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Reviewed: Nov. 9, 2008

This was my first time cooking prime rib and it turned out fantastic. The prime rib roast that I was using was only about 3 lbs so I cooked it for 10 minutes at 450 and then an additional 60 minutes at 325 ... other than that I followed the recipe as written. I will definitely make it again.

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Danae

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Nov. 9, 2008

Made last Christmas for 15............OH so good.

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ANDREALEE

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2008

OMG...this was the easiest and tastiest prime rib I have ever made or had...My husband could not get over the taste..I did add more garlic and a little more olive oil but other then that PERFECT!!!!

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donna

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Reviewed: Oct. 25, 2008

Fabulous! Great flavor!

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Christine

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Oct. 23, 2008

This came out perfect. It was my first time hosting a family get together and this by far beat all the prime rib we had in the past. Everyone loved it! Didn't change a thing on the recipe. Thanks for sharing!

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LaLa_honu

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Reviewed: Oct. 21, 2008

I used this recipe on a smaller roast (5lb sirloin), followed the recipe to a T. The only fault was I had the rack too high in the oven and when I was searing the beef, the crust burnt. Lesson learned. Otherwise, it was awesome. Can't wait to try again.

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Lib

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Reviewed: Oct. 5, 2008

excellent, I used a rib roast.

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Rex

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Sep. 28, 2008

This has great taste and it is so simple to make. Since prime rib is a pretty expensive piece of meat, you don't really want to screw it up! I cooked it to 145 degrees, but as it sits, the temp still rose a bit to 150 which made it more like medium-medium well on the outside. My bad! I iwll know next time!

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Sep. 14, 2008

This is the best prime rib ever! My whole family is addicted to it. The flavor of the meat is unbelieveable and the temperature of the meat is perfect. I usually use extra garlic just because I love it so much and it is still not overpowering. I also add beef broth once I remove the prime rib from the pan and make an aujois gravy. My family and I will enjoy this for many years to come.

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Jbax

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Reviewed: Sep. 7, 2008

Simple but very, very good.

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hulkaeus

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Reviewed: Aug. 24, 2008

simple, full of flavor and delicious!

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Tiana

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 15, 2008

Awsome!!! don't change a thing! However, the kitchen did get a little smokey at first... lol..

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Big Daddy

Cooking Level: Intermediate

Living In: Farmington Hills, Michigan, USA

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Reviewed: Aug. 10, 2008

This was superb! I would have liked more of the crust however so next time I will double the recipe.It was finger licken' good, literally. I also think that 145 is a little overkill for medium rare. I like mine with a wee bit of red (not bloody) just a hint of red. 145 is definitely pink but not red. Next time I'll pull it out at 115 or 120. It was fantastic nonetheless. Also don't go by the time. Use a thermometer. My 4 1/2 lb roast took 2 hours (total) with a final temp of 142. This is a half hour longer than the 10 lb piece of meat called for in the recipe. Try the recipe though, it's fantastic. Thanks for the contribution!

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