Reviewed: Mar. 14, 2011

Awesome and soo simple!! I like mine more on the rare side so I sliced it thick let it marinate for about an hour then baked it for about 1.5 hrs at 200 degrees. SOOO GOOD!!!

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4 users found this review helpful

Reviewer:

angiehawkey

Cooking Level: Intermediate

Home Town: Hicksville, Ohio, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Feb. 19, 2011

Very good, always looking for a recipe that makes a rare roast beef. This was it. Great flavor. I stuck cut garlic cloves in knife holes

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4 users found this review helpful

Reviewer:

pattyb

Reviewed: Jan. 4, 2011

Fabulous! The soy and worcestershire gave it great flavor. Our meat come out like budda! Definate keeper.

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6 users found this review helpful

Reviewer:

TANIPPS

Reviewed: Jul. 13, 2010

Great flavor, I did it in a rotisserie and it came out delicious, however I put gloves of garlic in the holes i created to keep the marinade inside to begin off with and also let it soak for 30 mins prior to cooking

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8 users found this review helpful

Reviewer:

kmathiau

Cooking Level: Expert

Living In: Tolland, Connecticut, USA

Reviewed: Jan. 1, 2010

the pan drippings burned and almost set off the smoke alarm.......it took a lot longer to cook than directions said......was good once was done---1 1/2 hours after the planned meal

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5 users found this review helpful

Reviewer:

Suzie

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Reviewed: Jan. 1, 2010

This was do good, everyone loved it, just as the recipe was stated.

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5 users found this review helpful

Reviewer:

LADYBUGJAN

Reviewed: Dec. 25, 2009

Very good prime rib recipe!! I made only one minor adjustment I plugged the holes that I cut with garlic after injecting. it made the most tender flavorful prime I've ever had.

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7 users found this review helpful

Reviewer:

BigR3

Cooking Level: Professional

Living In: Winona, Minnesota, USA

Reviewed: Dec. 18, 2009

This is awesome! AND Worth the mess!

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6 users found this review helpful

Reviewer:

Allison

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: May 7, 2008

I used the concept of the soy, worcestershire, etc. in this recipe and added it to my version of Beef Roast. I've been making roast by making slits into the meat and squeezing in garlic cloves sliced in half and coating with Lipton Onion Soup Mix. This time I followed Kim's recipe and coated with the Lipton Onion Soup Mix (I cut down on the soy because Lipton Onion Soup Mix already has salt. The flavor was outstanding. Highly recommend this recipe. Thx.

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12 users found this review helpful