The reviewer gave this recipe 1 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 18, 2012
I'm with the reviewer who said the marinade was too strong. It took away from the natural flavor of the roast. Wouldn't make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 4, 2012
Used this for my Christmas roast and it was wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 30, 2011
I have made this twice...once with an expensive cut of prime rib, and another with a cheap one. Either way it was really good. With the more expensive cut, my sister (who is a connoisseur of prime rib) said this was "restaurant quality". Even the cheaper cut got a "pretty good" from my brother, who hates everything. The marinade is amazing. I added water and flour to the pan afterwards and made gravy out of it...that was the best part. Especially if the cut isn't that great, it is nice dipping sauce. Fantastic!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 5, 2010
I didnt think you could make prime rib any better but this recipe makes it sooo tender
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 13, 2010
the sauce was really good......
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Cooking Level: Intermediate

Living In: Markdale, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 29, 2009
I've used this recipe about 10 times over the years with amazing results each time. I won't cook one any other way.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 14, 2009
Huge hit at the party! I cooked it exactly to recipe specifications with the small exception of using peach/mango preserves because I am not a huge fan of orange marmelade. This recipe is so simple and you couldn't ask for a juicier roast!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 1, 2009
I made this recipe for New Years Eve dinner and what a way to close out a year! This was by far the most delicious piece of meat I've had! I marinated it over night and though I didn't have fresh ginger I added dry and it tasted awesome. My family loved it too. Moist, tasty and easy!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 25, 2008
I followed the recipe to the last letter. But I also tripled the marinade put my 14lb. rib roast in two 13 gallon trash bags, poured the marinade into the bag, tied bag and put in my extra fridge. I marinaded it for two days. used all of the marinade in my roasting pan so that it doesn't evaporate to fast. The end result was magnificent!Thank you for a superb recipe. My whole family loved it.
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Cooking Level: Expert

Home Town: San Jose, California, USA
Living In: Winter Park, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 22, 2008
This is the third Christmas in a row we have used this recipe for our Christmas prime rib. Everyone loves it!
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Cooking Level: Expert

Home Town: Salem, Oregon, USA

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