The flavor was just "okay," not what I've come to appreciate and love in restaurant cooked prime rib. I had a five pound rib, much smaller than the eight pounder called for in the recipe--and much of the meat was overcooked--my bad. My meat thermometer stopped working, so I was forced to "guess" on doneness. I hate it when that happens. One criticism: Be more specific when writing recipes folks. Inexperienced cooks like me need the details. For example, "poke holes all over the meat with a two-pronged fork" is way too general. I poked too long, and unfortunately, the meat turned out a bit shredded. I'm certain this recipe would have turned out much better with a better cut of meat (mine was actually two pieces tied together), a meat thermometer and fewer holes.
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