Reviewed: Mar. 31, 2013

A perfect NO FAIL ALWAYS PERFECT recipe. Just make sure not to peek in the oven. I use a digital thermometer though to make sure the center is rare.

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2 users found this review helpful

Reviewer:

ace-dog

Home Town: Minneapolis, Minnesota, USA

Living In: Nampa, Idaho, USA

Reviewed: Jan. 8, 2013

This was my first attempt at Prime Rib & let me tell you, the whole family thought I was a pro... mom, dad, aunt, cousins, sisters, etc.. Great recipe and very easy! I didn't measure everything out, but followed the instructions as they were written. A meat thermometer is KEY to making your prime rib right.

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1 user found this review helpful

Reviewer:

CoCo

Cooking Level: Intermediate

Living In: San Angelo, Texas, USA

Reviewed: Dec. 25, 2012

Tasted good however it was way undercooked.

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Reviewer:

AnnaD

Cooking Level: Expert

Living In: Bedford, Wyoming, USA

Reviewed: Dec. 24, 2012

I would rate this a three only because I listened to others and used Montreal Seasoning on the outside and unfortunately it made the pan drippings way too salty to make a decent gravy. It cooked pretty much perfectly...I had a 15# boneless prime rib. I covered it and cooked it for 85 mins then left it in the oven for another 90 mins. The ends were pretty well done but the middle was rare and perfect. May try a long, slow roast next year w/ plain old salt and pepper so I can get a nice gravy.

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Reviewer:

JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

Reviewed: Oct. 1, 2012

First time cooking a prime rib. Made this recipe as written and it turned out perfect. No left overs!Thank you!

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5 users found this review helpful

Reviewer:

Blushing49

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Reviewed: Jul. 20, 2012

This roast was so good that my husband said he no longer has to take me out for Prime Rib. Quick and easy to prepare and the cooking times in the recipe are spot on.

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1 user found this review helpful

Reviewer:

Kele

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Apr. 18, 2012

I am not a cook - my Fiance is an amazing cook. I made this for him and my son on Valentines day and I knocked their socks off...it was SO SO Easy! We have shared this with many people. Thanks to my Best Friend Becky for sharing it with me.

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Reviewer:

dbiagioni

Reviewed: Apr. 15, 2012

Have made this numerous times. Mostly with bone in roasts. I add fresh rosemary and thyme to top of roast after covering with Dijon mustard. I also use the 5 mins per pound process for smaller roasts. I have covered and not covered roast - with same results. When I don't cover - the roast is a little more crunchy on the outside (which we like) Enjoy !! This is a definite keeper....

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Reviewer:

Lori

Cooking Level: Intermediate

Reviewed: Mar. 25, 2012

I was disappointed with this method of cooking my expensive prime rib. It was too rare. My oven had cooled and too late to reheat it. We were so hungry we ate it anyway. Next time I'll cook it at the 500 temp another half hour.

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2 users found this review helpful

Reviewer:

Love2Cook

Cooking Level: Intermediate

Living In: Cape Cod, Massachusetts, USA

Reviewed: Jan. 3, 2012

I made this almost to the letter of the recipe. I cooked it at 500 for 40 min's (5 min's per lb) Then shut the oven off for 2 hours and it was perfect. If you like your rare which we do. Will cook my prime rib like this every time.

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7 users found this review helpful