The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 19, 2007
We made this last Christmas and it was the BEST ever!!! Better than Lawry's downtown Chicago!!!! We also served it for Super Bowl and Easter Sunday and it was a hit with all our guests!!!! I didn't alter the recipe one bit. It is perfect as it is!!!Thank you so much!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 10, 2007
A simple, yet satisfying experience...definitely hands-off and yields exceptional results. I did as follows for a 3.5lb Prime Rib with the bone(s) in: Warmed roast to approx room temp. Pre-heated oven to 500F. Rubbed with season salt and pepper per recipe. Rubbed in approx 3/4C Kosher salt. Wetted with water and pressed on another 1/2C sea salt. Cooked at 500F uncovered for 15 min. Reduced heat to 350F for 70 min. (or until internal temp reaches 135F for med-rare). Removed from oven and let sit for approx 20 min.
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Cooking Level: Expert

Living In: San Ramon, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 2, 2007
This is just like my mother made before she went to Heaven. I was reading the reviews and the remarks about the cracking of the salt crust... when my mother mixed the salt and seasonings, it was ready when you could put some of the salt in your palm, make a fist and it retained the pattern of your grip. Her crust always came out intact.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 28, 2007
For Thanksgiving we wanted to do something different...this recipe turned out spectacular. I used a 4 lb. prime rib, coated in kosher salt (with a little water sprinkled on it so the salt would stick, cooked at 210 degrees (it took almost 6 hours) but was WELL worth the extra time, it was juicy, medium rare, and better than ANY restaurant prime rib we have ever had...served with au jus and horseradish mmmmmmm!! Thank you Holly for sharing this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 21, 2007
I was afraid to try this recipe with all the salt it asks for. And I dont like salt that much. But wow! it was so good. I got rave reviews on it and the meat was tender and very flavorful. I will make this every year now for the holidays. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 20, 2007
Great flavor, but mine turned out dry. I did not cook as long as it called for and it still registered 170 on the meat thermometer-Well done (probably why it was dry). I will try again, but not cook near as long.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 4, 2007
If you mix in a bowl kosher salt and a small amount of water, to make a paste to put on the meat your kosher salt will go much further.George
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 26, 2007
I have made this many times. I make this prime rib every Christmas. This is my husband's favorite recipe. It is so easy and delicious. You can't go wrong.
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Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 9, 2007
Perfection!
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Cooking Level: Expert

Home Town: Vienna, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 26, 2007
Reading the other reviews, I lightly rubbed the roast with OLIVE OIL (and added a little garlic powder because we love the flavor) before adding the kosher salt. Excellent Recipe. I will most definitely keep this on file.
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Living In: Prescott, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 27, 2007
This was a very tasty and juicy prime rib. The salt keeps the juices from running out of the meat. The only mistake I made was trying to roast potatoes with this roast, my old recipe where the juices basted the potatoes. I'll keep using this recipe though. I got my Prime Rib at Costco but it was boneless and cooked in less time than the recipe called for. Also, I took it out at 150 degrees instead of 145 for medium and let it sit about 15 minutes, not 30. It was delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 12, 2007
I've never made my own prime rib before this recipe. So far I've made twice and it is a new favorite for the holidays. The temp reading of 145 degrees was too rare for our family. I like it 10 degrees higher which seems more like medium rare to me. I also needed much more kosher salt to cover the roast.
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Cooking Level: Expert

Home Town: Central Point, Oregon, USA
Living In: Sandy, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 16, 2007
We thought it was great!
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Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA
Living In: Amarillo, Texas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 14, 2007
The first website I go to for recipes is allrecipes.com as I have not been let down yet..BUT..this was TERRIBLE. What a waste of a great prime rib. All we could taste is salt, entirely covering up the taste of the beef. It did come out very tender, but that was overpowered by the salt. I would not recommend this to anyone and would not try again. VERY DISSAPOINTED
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 5, 2007
Try this...moisten the salt ( I used rock salt ) with some Cabernet then "stick" it to the roast. Pile it on THICK! Don't be afraid. This recipe was 5 star restaurant quality. Very simple and juicy.
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Cooking Level: Professional

Home Town: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 30, 2007
We have made this several times over the past few years and love it every time. We've even frozen leftovers and then reheated months later to fabulous results. This is the only way to cook a rib roast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 15, 2007
This was the best prime rib. I made it for Christmas and my picky eaters even liked it. They could not get enough. I roasted the prime rib at 200 degrees for about 5 hours to medium doneness and did not change a thing on the recipe. Very good.
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Cooking Level: Professional

Living In: Frederic, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 14, 2007
This was delicious! Raves from all! I had a 7.5 pound rib roast ($112!) which I had at 225 for 6 hours - had to turn it up to 350 for another 2 hours at the end to get it to Med Rare. I may have a slow oven - will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 5, 2007
This recipe turned out great. I used considerable more salt. For a 6lb roast I used a whole 3lb box of kosher salt. A Prime Rib trick is the unwrap the meat about 4 days before cooking. Put the meat on a platter on top of paper towels and store in the refrigerator. Every day flip the meat and replace the paper towels. This will draw out extra moisture which intensifies the flavor of the meat.
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rwy

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 31, 2006
I made this tonight for a New Years treat. My husband could not speak because his mouth never emptied. 5 pound roast, 6hrs, perfection. I rubbed with garlic and pepper before covering it with salt paste. I was VERY concerned with amount of salt, but only the outside is salty, but still tastes great!! Very juicy. This is the first time we've ever splurged on an expensive cut of meat and I'm so thankful I checked my favorite site before I tried to go it alone!!THANK YOU, and Happy New Year!!
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