The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 4, 2005
Awesome recipe. So simple and so delicious. The guys couldn't even wait for it to get on the table. It was just delicious and so easy. It's nice to spend a lot of money on meat and actually have it come out delicious. I highly recommend this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 3, 2005
This recipe is great! It is very easy to make and does not take more than a few minutes to put together. I used a 3lb Prime Rib Roast, and cooked it for about 3 hours until it reached 145. Next time I will probably cook it until it reaches 150 degrees, it was a little on rare side for us, but we still enjoyed it! Because of the cost, I will probably just save this for special occasions.
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Cooking Level: Intermediate

Home Town: Edmond, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 2, 2005
Absolutely WONDERFUL!! I like others was very nervous with all the salt and over $100 in meat for our holiday guests, but we only had rave reviews and many requests for this to be an annual favorite. We rubbed the meat with olive oil and very heavily seasoned it prior to the salt crust. THANKS!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 29, 2004
My rating has to be taken with a grain of "salt" (no pun intended). I did not use the whole 2 cups of kosher salt..even for an 11 lb. prime rib. I was too scared after seeing how much 2 cups of kosher salt was. Also, I did not use the whole amt of pepper and I added some thyme. The prime rib was good, but not great. I don't know, I guess I was just afraid to ruin Christmas dinner. Next time, I'll try with a small roast just on my immediate family and follow exactly. Also, I cooked at 425 for 15 min and then reduced heat to about 275. The 11 lb roast was done in 3 hours. One recommendation....if you want med. rare...USE A GOOD MEAT THERMOMETER...I didn't and mine was too medium for our tastes.
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Cooking Level: Expert

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 28, 2004
Perfect recipe for Christmas dinner. Added garlic. Not salty at all.
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Cooking Level: Expert

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 27, 2004
simply awesome!!! first time cook. Added garlic with salt and pepper refriged overnight. 8pds cooked as directed took 6 hours but sooooo worth it. Tender and juicy could cut it with a fork. Will make again and again. Leftovers made great french dip the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 27, 2004
DEEE LICK!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 27, 2004
Had to make a few changes due to oven space (or lack thereof). Used Allrecipes prime rib tips to alter cooking time. I used an 8 lbs. roast and seared it at 450 for 30mins. then turned heat down to 350 and cooked for an additional 2hrs (15min. per pound). It was a boneless roast so I think it took another 20-30 min. So total cooking time was close to 3 hours. I took it out when it reached 135 on meat thermometer- was a perfect medium rare roast - the fam. raved.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 26, 2004
I cook my 4 lb prime rib at 325 for about 2.5 hours and use the same ingredients at you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 25, 2004
The BEST Prime Rib !! Much better than any Restaurant ! So easy too ! Fantastic flavor, no need for any kind of Au Jus. If I could give 10 stars, I would. After working all Christmas Day, I came home to the best meal ever. Thank you, Holly !
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 24, 2004
Holly: Thank You !!! EXCELLENT. The only problem I had was, boneless, which took less time ( 1hr. ) Other than that, ( 5 ) people thank you. MERRY CHRISTMAS
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Cooking Level: Intermediate

Home Town: Lake Hopatcong, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 2, 2004
At the request of family, I smoked my prime rib instead of putting it in the oven. I pulled it when the thermometer registered med. rare. This was an awesome recipe. The whole family loved it. I'll use it again for sure. Thanks!
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Cooking Level: Expert

Home Town: Demopolis, Alabama, USA
Living In: Trussville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 17, 2004
My first rib roast and it was easy. The salt really holds in the juices. I think the temperature is too low. I used 250 degrees for a 5.25 lb. roast and it came to temperature in 4.5 hrs. Lightly rub the roast with canol oil to hold the salt. Will definitely use this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 8, 2004
YES, YES, YES! This is a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 25, 2003
I tried this recipe for Xmas dinner and it came out to be the best prime rib I have ever made. I made a few changes in that I rubbed the meat with seasoning salt and Lawrys Beef & Pork Rub first and then coated it with a salt paste (kosher salt mixed with water). Also, after it reached rare, I turned up the oven temp to 375 and browned the salt for about 15 min. My husband said that he had never had a prime rib as good but admitted he was nervous when he saw me lathering salt all over the meat! This will become our only way of cooking prime rib in the future.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 4, 2003
Absolutely fantastic. The only change I made was that I thought the internal temperature at 145 degrees was too high and meat would be too well done for our taste. I took it out at 120 and it came up almost to 130 during resting and was perfect. Nice medium rare in the center and and medium with with just a little pink towards the ends of the roast. I carved the whole roast perpendicular to the ribs, then sliced that into 1 1/2 inch filets then seperated the ribs and served them along with the filet. I filet and 1 rib per plate. There was not a scrap left and everybody raved. Thank you Holly.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 24, 2003
Turned out very juicy and yummy. So simple to make. The whole family loved it. Quite salty even after the salt was scraped off but I didn't hear many complaints from the family. No ooohh's and mmMmmmMm's but overall it was good enough to make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 8, 2003
The salt really locks in the juices
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 16, 2003
I was nervous to try this but since I had all the ingredients as staples I tried it and was pleasantly surprised. Not salty at all and soooo juicy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 2, 2003
Expensive yes, but worth it!!!! We had an 8 pound rib roast which served 6. We stuck garlic cloves in for a little extra flavoring. This was not salty at all. This smells so wonderful cooking. The juice mixed with red wine makes a nice dipping sauce. We had homemade sourdough bread, baked potato, tomato/zuchini salad, and red wine. I will have this again, as much as possible!
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Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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