Reviewed: Jun. 17, 2009

This is how we like our roasts - simple - we add salt and pepper at the table to our tastes. If you have to mess with a prime rib much you need a new butcher! The cooking time and temp worked out great!

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Reviewer:

Tasha

Cooking Level: Intermediate

Home Town: Sherman, Texas, USA

Living In: Zionsville, Pennsylvania, USA

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Reviewed: Feb. 17, 2009

I don't like lots of pepper on my beef, and I avoid salt because of the BP, but this recipe sure needs something more.

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Reviewer:

Patryska

Cooking Level: Intermediate

Living In: Riverview, Michigan, USA

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Reviewed: Dec. 24, 2007

mmMM. i SMeared it with olive oil and some spices that I like, the 325 tempurature with the pounds perforted I had a 4.75 lb roast//// 4 hrs.....will letyou know]]] I made this recipe last week with a 3 lb and less time.... husbdd said the best he ever tasted........and he travels everywhere.

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Reviewer:

SPARKS

Cooking Level: Expert

Home Town: Woodinville, Washington, USA

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Reviewed: Dec. 18, 2006

As fixed this is very bland, and doesn't do the roast justice. I added fresh cracked pepper, kosher salt to the garlic and olive oil, rubbing it on the roast the morning before roasting. I saved the pan drippings to make au jus by adding 1 cup beef stock, and 1/2 cup red wine, reducing by half.

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Reviewer:

VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Nov. 28, 2006

As written, I think this is a little bit plain. Added fresh ground pepper and more minced garlic (from a jar). Also added some thyme. Used red potatoes instead of big ones.

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