Reviewed: May 17, 2012

I used this on a chuck roast about a month ago and it turned out really well. When my boyfriend came over he said the house smelled great. I will be making this for him Sunday to see how he likes it.

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Reviewer:

Wendy

Reviewed: May 14, 2012

I hosted a large dinner party this past weekend and used two 10lb boneless roasts for this. Took maybe 30 minutes longer than mentioned in recipe to cook both in the same oven...and I neglected to make sure I had two roasting pans big enough. I cut off about 3" from each chunk and froze it. Then I kept close surveillance with my instant-read thermometer...took one out at 130degrees, and the 2nd one out at 140ish degrees. Following a 15-20 minute rest, this gave me a medium rare and a well/medium well. There were 25 people and everyone had plenty of what they wanted.

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Reviewed: May 10, 2012

love it , is juicy and tasty .

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Yessenia

Cooking Level: Intermediate

Living In: Metairie, Louisiana, USA

Reviewed: May 9, 2012

I have never made a prime rib before, and I was pretty nervous. Well, I'll tell you...there's no need for concern with this recipe and all the helpful reviews from people who have made adjustments to make it even better. I think this might have been the best prime rib I've ever eaten. I did as others suggested and cooked it at 460 for 12 minutes, 400 for 8 minutes and then at 325 until the thermometer hit 135. Then I took it out, wrapped it in foil and let it sit out until the thermometer read 140 in the centre/150 near the edge. It was perfection...medium rare in the middle, medium around the edges, with a delicious crispy crust. I failed a bit attempting the au jus, but the flavour of it was still amazing. Even the 4 yr and 20 mth old grandkids came back for seconds - the meat was that tender. Thank you for this!!

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Reviewer:

sohara

Reviewed: Apr. 30, 2012

The recipe looked great, but there is a typo in step three of the directions "145 degrees F (53 degrees C)"... those two temperatures do not equate! I am a cooking newb so I overcooked my prime rib as a result. 53 deg C is more like 127 deg F!

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Reviewer:

JohnnyBoy

Cooking Level: Beginning

Living In: Sudbury, Ontario, Canada

Reviewed: Apr. 24, 2012

This was better than anything I have had at a restaurant. I have made this recipe twice: the first time I had friends over for dinner. The second time, the friends offered to buy the roast if I would cook it! Just make sure you really know how to check for done-ness. Prime rib should be rare.

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Reviewer:

battgirl6

Reviewed: Apr. 12, 2012

This was excellent. Only problem was all my garlic was blackened because I guess it was to close to the burners in the oven. But even that really didn't change the taste at all, I just scrapped it off. I don't make this cut or size very often but if I did I would defintely make it again. It made the kitchen smell wonderful. It is a very simple and easy recipe. You really don't need to do much with this type of meat.

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Our 2 Angels In Heaven

Reviewed: Apr. 11, 2012

Perfection! First time making prime rib. Took out at 135 degrees for a perfect MR!

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Reviewer:

shelly

Reviewed: Apr. 10, 2012

Perfectly done - followed the directions exactly.

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lizzywa

Reviewed: Apr. 10, 2012

Made this for Easter Dinner, EVERYONE even my oh so picky brother in law and super picky daughter loved it, comments were" this is the best prime rib" My only problem was while in at 500 the garlic was burning so next time I guess chopping it finer might help?

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