Reviewed: Nov. 11, 2009

cook more than 2.5 hours at least for a medium doneness

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 14, 2009

OMG this was the PERFECT RIB ROAST! Way better than the one I had at the restaurant the other day! Everyone loved it! THANK YOU! I rubbed it with a little worchestire sauce like another reviewer said, delicious! My brother-in-law who is known as the best cook in the family took home the recipe! Absolutely the best! If I could give this 10 stars I would. Recommend this to all!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cookin4mybabies

Cooking Level: Intermediate

Living In: Clearlake, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2008

I must have done something wrong --- roast was tender, however no flavor -- I followed the receipe, but the sauce was unable to get down into the the roast -- it was just a plain roast unless you scooped some of the sauce off the top and ate it with each bite.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rob

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2008

I cooked the rib roast for the first time and I decided to make it for the thanksgiving dinner. My house smelled soooooo gooooooooood for 2 1/2 as the meat was roasting that I started to receive complements from my family before everybody tried it. :) The only things that I changed in the recipe were: 1. 4 pounds of the meat is not enough for 10 servings. So, if you have a large party, buy more meat. 2. I marinated the meat 24 hrs in advance. 3. I added more garlic. FIVE STARS! Juicy, Soft, and DELICIOUS!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Inna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 5, 2008

The changes,that I made to this recipe is,I rubbed the roast just rosemay,garlic salt,and pepper. Then slow roasted at 275 degrees,until the internal temperature reached 120,about 2 hours.It turn out rare all the way through with no waste

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Ex-Braniff

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Beulaville, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2008

I gave this 5 stars because it was so easy. To be honest, I used a variety of herbs, because that's what I had in the pantry(Italian mix-rosemary, thyme, oregano) plus garlic salt, paprika, pepper and a dousing of worcestishire, like another reviwer sugested. It came out perfectly and the herb mixture couting the outside was heavenly. I used the same mixture on some new potatos and roasted them while the roast rested...a perfect and easy meal. Thanks a lot for the recipe, I am no longer afraid I'll ruin a good roast!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

AURORAM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2007

Had this Christmas eve every body loved it

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CHRIS40

Cooking Level: Expert

Living In: Kenilworth, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2007

I made this for Christmas, and everyone enjoyed it. However, with so much cayenne, this is definitely an adult taste. You may wish to adjust for younger people, or those that don't go for spicy foods. The drippings made a fantastic gravy.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Chris

Home Town: Lincoln, Lincolnshire, England, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2007

not good

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

kcanretsap

Cooking Level: Intermediate

Home Town: Voorhees, New Jersey, USA

Living In: Philadelphia, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2007

Easy. Simple. Superb. The best roast I have made for guests in a long time. There were no left overs at this dinner party.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sparklet

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 15, 2007

Absolutely wonderful and as Mina stated in the intro. I sprayed a very light coating of olive oil before applying the rub and let the meat rest about a half hour before putting it in the oven.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

CANELSON

Cooking Level: Expert

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 11, 2007

I made this for my in-laws for Christmas Eve dinner. It was fantastic. The only thing I did differently, was coat the outside of the roast with Worstershire Sauce, so the rub had something to stick on.

Was this review helpful? [ YES ]
21 users found this review helpful

Reviewer:

Kathie T.

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooksville, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 18, 2006

Very good Prime rib for a basic recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Kurk J. Edwards

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 17, 2006

This rub was perfect. The rib roast came out tender and juicy. Half of my siblings were dredding the roast, considering that it is usually tough and flavorless, but everyone went back for seconds and said it was delicious!

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

the_crazy_cooker

Home Town: Saint Joseph, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 20, 2006

My kitchen smelled heavenly while this was roasting, and the flavor did not disappoint! We had company over and everybody loved it! The only thing I did a little differently was that I added a little oil to the dry rub and made it a paste. I also found that it took significantly longer than 1 hour 40 minutes to reach the proper internal temperature, but it was worth the wait!

Was this review helpful? [ YES ]
33 users found this review helpful