Reviewed: Sep. 29, 2009

I've cooked my prime rib like this for years with awesome results. ALWAYS allow the roast to come to room temperature before placing into the oven. I don't use the mustard, and I generously cover the roast with McCormicks Steak seasoning salt. I also have a remote thermometer that allows me to keep a close eye on what my roast is doing. Our family always requests that I cook the roast!!

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LITTLEPAW

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Reviewed: Jul. 5, 2009

This sounded so good, but cooking it this way didn't work for me. I had a 4 lb roast and cooked it 5 min per pound and let it sit for 90 min. It was not done. We like rare, but this was way too rare! I had to cook the slices on the stove to finish them up. Also, I didn't like how the mustard crust wasn't crispy. It was soft and soggy since the pan was covered. Without a lid it would have crisped up nicely. I'll keep looking for a prime rib recipe.

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Apr. 24, 2009

I let the roast come to room temperature, rubbed it with Kosher salt, didn't use the mustard and left it in just a couple of minutes longer. It came out absolutely PERFECTLY medium rare. I no longer have any fear of spending such a large amount of money on a cut of meat. Thanks!

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ionacaddy

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Reviewed: Feb. 25, 2009

I have never left a review and I have used many recipes from this website. I was very nervous after reading everyone's review. I made the prime rib exactly as described (5 min/lb) and then let it set for 90 min, and perfection. Everyone loved it!! Thank you for a great experience!!

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Amee

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Reviewed: Jan. 4, 2009

I've used this recipe many times on various sizes of meat and it always comes out perfect. I follow the directions (60min./10= 6 min/lb. cooking,90min./10= 9 min/lb.) I keep my oven clean and have never had a problem with smoke.

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namedmike

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Reviewed: Jan. 2, 2009

Made for Christmas Day, it was Fabulous. I'm just starting to experiment cooking with herbs, I LOVE thyme now. Thanks for a great recipe.

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Quincy

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Reviewed: Dec. 30, 2008

I used this recipe last year & loved it. I had never cooked a prime rib roast before & it was absolutely perfect. In reading some of the other reviews, it seems like the people that didn't like it couldn't leave the oven door closed. The 5 minutes per pound rule works @ 500 degrees & 90 minutes after that & DON'T PEEK !!!

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rbell2302

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Dec. 26, 2008

I used a meat thermometer all during cooking. After rubbing with dijon and a good sprinkling of montreal seasoning I put my 4lb. roast in a 500 degree convection oven for 30 minutes and turned off the oven until my thermometer read 145 degrees, approx 2 hours. It was wonderfully rare with a crusty covering over the largest side of the roast. The roast rested 20 minutes before carving to let the juices redistribute throughout. My guests loved it.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Dec. 17, 2008

I used this recipe for two years in a row. The first year it turned out perfectly, and the second year I ended up with a raw prime rib and a lot of frustration. The difference... the first year I used an electric oven and the second year I used a gas oven. My gas oven didn't retain the heat the same way my electric oven did. If you have a gas oven, you may want to make sure this recipe will work for you. I've sadly had to find a new way to cook my prime rib, now that we have a gas oven. Just a word of caution!

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blondegermanfemale

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Reviewed: Dec. 7, 2008

I would omit the dijon and also cook this at 280 degrees F for a good 2-3 hours or until it is at a medium rare state. It comes out much tender cooked slower and longer. Make a batch of au jus in a pot, and if someone wants the meat more well done, place it in the au jus and simmer it in that until it is where they desire. My father used to sell this as a dinner at his deli with a baked potato, roll and tossed salad - and it would never fail that they would sell out of it.

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LISAMET

Cooking Level: Expert

Home Town: Albion, New York, USA

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Reviewed: Nov. 16, 2008

USED THIS RECIPE LAST NIGHT FOR A BIRTHDAY DINNER. HAD TO TURN OVEN BACK ON BECAUSE I DIDN'T ALLOW ENOUGH TIME. STILL THE BEST RIB ROAST I HAVE EVER COOKED. 5 STARS

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Russ

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Reviewed: Oct. 5, 2008

I see no need to use the mustard. I rubbed kosher salt and fresh ground black pepper. I make slits in the prime rib roast and stuff with garlic all over. This is all you need to do. Cook in 500* oven for 30 minutes. Reduce oven temp to 325* Then use a meat thermometer to gauge the correct timing.145 to 150 degrees for medium. 135 to 140 for rare. If you follow these instructions you will not go wrong. Note: Use kosher salt like a paste, about a cup or more. The meat will not be salty but will give you a nice brown crust.

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sharon

Cooking Level: Expert

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Reviewed: Oct. 3, 2008

This is a great recipe...HOWEVER>>>>if you open the oven door at all, you totally ruin your effort. The cooking is managed with the high heat of the oven and the time lapse. This meat is too expensive to not investigate the method if you are unsure.

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Lynzi

Cooking Level: Expert

Living In: Shallowater, Texas, USA

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Reviewed: Oct. 1, 2008

I have used a similar recipe for years- we call it never fail roast beef- cause you can't go wrong. It needs to be made clear that "standing prime rib" means BONE IN!!! I sometimes buy a boneless rib roast-when on sale and then buy the bones seperatley and have the butcher tie them on! It also makes it much easier to carve. The bones hold the heat when you turn the oven off and they continue to cook the roast. This is the reason people in previous negative reviews had undercooked meat.

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nf

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Reviewed: Aug. 18, 2008

After reading some of the reviews, i was skeptical of the outcome of this recipe, but i got the courage and tried it 2 nights ago. I made a few mods to the cooking time though, keeping in mind that i have an electric oven...I had a 12lbs pork ribs, i had them cook @ 500 for 60 minutes, then i turned off the oven and let the oven do its magic, after an hour and 15 minutes, i turne the oven back on to 250 degrees and had it cook for anothe 30 minutes and turned it off and let it sit in the oven for 10 minutes. DO NOT OPEN THE OVEN DOOR! the ribs turned out PERFECT!!!! My friend said those were the best ribs he had, i personally thought it needed a little more flavor. but the outcome of the meat texture was really an A++

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paulette1979

Cooking Level: Expert

Home Town: Long Beach, California, USA

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Reviewed: Jul. 10, 2008

I didn’t have any dijon in the pantry so I tried horseradish mustard mixed with a little honey. It was ok but I would stick to dijon.

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Marc

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Reviewed: Mar. 26, 2008

Very nice! If not at room temperature when cooking expect more time.

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SKYSBLUE

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Reviewed: Feb. 9, 2008

The meat was great. The smoke that the fat caused wasn't. It was a Christmas day to remember.

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Debbie

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Reviewed: Feb. 6, 2008

I made this for New Years Eve dinner for our family. It was fabulous and tasted just like a restraunt's. Get your roast from a good meat market. OMG though, this cut of meat is so greasy. Not when you eat it but the cleanup! It took me twice as long as normal to clean up the kitchen afterwards!

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Sue

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Washington, Michigan, USA

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Reviewed: Jan. 11, 2008

Turned out really well! I let the seasoning sit on prime rib overnight. WAS AWESOME

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Shelly J.

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