The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 26, 2002
Oh my gosh! We had this for Christmas dinner yesterday, and it's simply the best ever. Scary at first, cuz it looked like a snowball. Very moist, consistently cooked throughout, and absolutely delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 22, 2002
This recipe is so easy and is delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 2, 2002
My roast required a lot more salt (nearly a whole box of kosher salt) and I did spray the salt with water to help it stick to the meat. I have not made a roast this size encrusted in salt so I was a little nervous about trying this. I have to admit, it was a very good, very tender, roast! Mine was a 5 pound roast and took less time to reach temperature than I expected. USE A MEAT THERMOMETER! That is the only way to make sure your roast is not well done. The leftovers (I had to hide half the roast before serving dinner!) were so good in French Dip sandwiches, I am not sure I will ever get away with buying Deli roast beef again. The salt tends to crack while baking, but don't worry it will still cook just fine. Make sure you get ALL the salt crust off the roast before serving and it won't be too salty. Great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 23, 2002
Quickness rating doesn't really apply - prime rib is supposed to cook s l o w! It was delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 23, 2002
Very good, worth the wait. I added a small amount of water to the salt so that it could be "pressed" to the roast.
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Cooking Level: Expert

Home Town: Bristol, Tennessee, USA
Living In: Baton Rouge, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 28, 2002
When I bought my first prime rib ever, the butcher told me to slather it in mustard and coat it with Kosher salt. This is so easy and delicous, and the way we always cook it! Serve with creamed horseradish on the side.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 22, 2002
This is our favorite thing to make with company! We have slow-grilled it and baked it in the oven. I have told everyone of the secret of the Salt - thanks for sharing!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 28, 2001
I found that adding water to the salt made it easier to coat the roast. Because it is not browned first, the roast will look funky, though after it is carved, this will cease to be an issue. The key thing here is cooking it slow and at a low temp to get the roast as you want it- use a themometer-I went for 135 degrees and that was almost too warm for the medium rare that I wanted. I really feel that the shell of salt is unnessisary. I found the roast to be quite salty.
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Cooking Level: Expert

Home Town: Corona, California, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 25, 2001
This roast turned out superb! to say the least, I have cooked several ribs and this recipe is the best. I did crush 4 cloves of garlic ,mixed that with the pepper and spread on top before salting. Also I used a 8 1/2 lb roast, which I believe the recipe should call for. Put it in at 11:30am done at 5:00pm perfectly medium. My kids could not get enough, This will be our Christmas tradition dinner. Mike Gibson
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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 21, 2001
Temp is weird, my oven doesn't have a 210 degree setting, so I used 225 deg. I didn't time it, I used a meat therm. It had a good flavor, but I like to be able to use the au jus and you couldn't...too salty.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 31, 2001
This just isn't that great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 13, 2001
The guests raved over the juicy, tender, free of what was expected to be a salty morsel of meat. We use this recipe when we entertain special guests.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 26, 2001
I have never cooked a rib this way but have always wanted to try. I was a little worried about the rib being too salty or that it would not cook in time for my event but all went well using a meat thermometer. A 10.02 lb. rib started cooking at noon and was out of the oven by 6-6:15 and was done to a very nice Medium rare on the thicker end and a nice Med on the smaller end. This was a flavorful, juicy and tender meal and I knew all was well when a room full of women bacame quiet....REALLY quiet! My Ladies Night out dinner was a success and we all reccomend this method of cooking a prime rib!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 9, 2001
Slow cooking and packing the salt on to the roast made for one fantastic xmas meal. Make sure to put in a meat thermometer so you can serve the roast to your desired liking...ie rare, med, etc
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 3, 2001
I looked all over the internet for a good prime rib recipe - I chose this one. The time seemed incorrect and other reviewers mentioned this (cooked in about half the time). So I figured from looking at other recipes that my 16 pound roast should take about 10 hours at 210 degrees - and it did. I did add to the recipe 4 cloves of garlic that I crushed and spread with the pepper on top under the salt. I was very pleased with the outcome and will reuse this recipe next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 14, 2000
It was the juicest Prime Rib I've ever had!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 24, 2000
Flavor was great, but be sure to go by your own taste for meat, as far as when it is done. 5 hours brought my rib to being well done.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 3, 2000
All I can say is AWESOME. I made this for Father's Day this year. It was the first time that I had made a Prime Rib at home. Juicy, tender and incredible flavor!!! The only thing that was not accurate, was the cooking time. We like our Prime rib medium rare, so it only took about 4 hours to cook to our liking. But, It was EXCELLENT! Thank You, Lili Osborne
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