Reviewed: Oct. 25, 2009

I cooked mine prime rib a bit longer...I like mine medium with a touch of rare. I will definitely make this again. I didn't make the Yorkshire puddings this time but I will next time.

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Mitzi

Cooking Level: Intermediate

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Jun. 24, 2009

Made this recipe last night for guests and it was wonderful. The meat came out perfect!! One of the guests always makes Yorkshire pudding and I never have until last night. It was so good she asked for the recipe.. It does make more than you need to fill a 12 place cupcake tin. Thanks so much... I will continue to use this as my favorite Prime Rib.. Now I am not hesitent to make the pudding. so nice to have the batter made up ahead of time. So good and easy!!!

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suzanne

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Reviewed: Mar. 30, 2009

Roast was great- be careful not to overcook! The Yorkshire pudding was awful- nobody asked for seconds.

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hiptyhp

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Reviewed: Mar. 29, 2009

My husband said the Yorkshire Pudding was better than his mother's!

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Jessie

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Reviewed: Mar. 29, 2009

Fabulous recipe, the yorkshire pudding was to die for!

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Robin H

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Reviewed: Feb. 15, 2009

I've been making my mother-in-law's delicious recipe for 30 years... tried this one, which is a little different and WOW!!! It's a new favorite! And about the egg thing... if you are familiar with Yorkshire, you know egg quantity can be adjusted to individual preference! YUM! Thanks.

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Tonia

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Reviewed: Jan. 1, 2009

It was good, and I was glad for the advice to not overcook. I added all the garlic peices, and I think that was wasted time and work. I could not taste the garlic in the meat, and I was afraid I was going to bite into a large garlic sliver as I was eating. I was serving this to adults and children, and I think it would have been easier and just as tasty to omit the garlic. I thought the puddings were a little too "eggy". Next time I will use half as many eggs about 3-4. I made 6 puddings in a popover pan, and 12 more in a muffin tin-more than enough. The au jus was very good.

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daisy

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Reviewed: Jan. 1, 2009

I made this for our New Years Eve gathering last evening and the carnivores went wild!! I can't comment on the pudding because we used the rib for sandwiches. My family and my guests like their meat rare so I took it out when it reached a temp of 130. Simple recipe yet absolutely delicious Elissa and thank you!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 26, 2008

These were fun to watch in the oven. I used 9 eggs. The puddings were yummy with the meat juice. This recipe will make about 20. Do NOT overfill muffin tin. The smoke billowing from the fat that overflowed was not appetizing.

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Jamie

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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Reviewed: Nov. 30, 2008

It is a good recipe, but if you like medium rare, need to take the rib out at internal temp of 130 and let it come up to 140 while it is resting and not let it cook until 140

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CHIANGTINA

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Reviewed: May 18, 2008

This is the most awesome roast you'll ever eat. Another option is if your camping do it in a camp oven (cast iron pot put on the coals of an open fire). The meat just melts in your mouth & you can put your vegetables in the pot with the meat.

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