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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Reviewer:

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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Reviewed: Jan. 5, 2008

recipe good. i just didn't trust that it would be done at 145. my husband bought the cut of meat and chopped it in half. ended up only having a 1.5 pound rib to cook tonight. i had no idea how to adjust the cooking times and temps for such a small cut of meat so i followed others' suggestions. i baked at 500 for 10 minutes (5 min/lb) and had the meat therm in it the whole time. shut it off at 10 min and let it go till it climbed to 150 (about an hour). i was afraid of under cooking it and i shouldn't have been. the taste was good with the garlic and mustard, but it was definitely over cooked :( at least we have the other half to do better on. thanks for the good recipe!

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LittleMissi

Cooking Level: Expert

Home Town: Albion, Pennsylvania, USA

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Reviewed: Dec. 29, 2007

This recipe was GREAT! So easy and delicious. I was a bit hesitant with the dijon mustard, but it was great. I cooked my 5lb for 30 min at 500 and let it sit for 1 1/2 hours after shutting the oven off. It was a bit rare. Next time I will do the 5 lb. for 45 min. at 500 and then let it sit for about the same time. Everyone loved it and it was soo easy!

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Keri

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Reviewed: Dec. 29, 2007

This was a hit for those who liked their prime rib well done. I like mine on the rarer side. I didn't have any problems with smoke, however next time I will reduce the time that the roast is in the oven. I used a 4 lb roast and will not peak for 60 minutes. Although it was cooked more than I would have liked, it was still very tender.

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Carolina

Cooking Level: Expert

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Reviewed: Dec. 28, 2007

When I bought the prime rib, I had absolutely no idea on how to cook it. I logged on to allrecipes.com and found this recipe. I admit that I was skeptical (mustard on a $100 cut of meat??) but I told myself to trust the process, my peeps at allrecipe.com have yet to fail me and I'm glad I did! This was by far the best prime rib I have ever had. I followed the cooking directions to the letter (this is a MUST) and it was hard not to open the oven during the 90 minute wait but I made it through and with spectacular results! I used horseradish mustard and montreal steak seasoning instead of what the recipe called for. Yes, there was smoke but I knew what to expect (this is why I read reviews) so it was not big deal, just open a few windows and kick on the ceiling fan. My husband thought I was crazy with the mustard so we made two prime ribs - he smoked one and the one I made - mine was the hands down favorite - try this recipe, you won't be disappointed!

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Reviewer:

maegan

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 27, 2007

Don't know where I went wrong! I read all the reviews. Put my 5 lb roast in the oven at 500 for 25 minutes then let sit for 90 min or so. Came out cooked about 1" into the meat and the rest was absolutely raw. Then baked at 350 for 45 min hoping to save this $55 roast - but no luck. I'd never try this method again!

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Barbara B

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Reviewed: Dec. 26, 2007

Here's the lesson I learned for this recipe: Use a meat thermometer BEFORE you put the roast in the oven to make sure that the meat is at room temperature (70 degrees) inside and out. I took my roast out of the frig two hours before I intended to start it cooking. When I went to put it in the oven, the interior temperature was still 41 degrees. I am supposing that is why my 6 1/2 pound roast was not done after 35 minutes at 500 degrees and 90 minutes in a brand new, tightly closed oven. With more cooking, it tasted great. The mustard and garlic proportions are just right for our tastes.

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Prairiefire

Cooking Level: Expert

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Reviewed: Dec. 26, 2007

I used this recipe for Christmas dinner and adjusted according to reviews. I had a 4.6 lb roast. I cooked it at 500 for 22 minute and then let it sit for an hour without opening the oven. I had a meat thermometer in it while it was cooking and it was only 95 degrees after 60 minutes. So I cooked it at 375 for an additional 45 minutes (until the meat thermometer reached 140). I took the roast out of the oven and the outside did not sear and the color was not very appetizing. I am not sure if my oven door did not seal properly or if the roast should have been at room temperature before cooking. I'll try this again but I will not use as much dijion mustard if any at all. Meat was very tender but did not come out medium rare. Was more like medium.

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djk716

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Reviewed: Dec. 23, 2007

I tried this recipe with a 5 pound roast, cooked for 30min then left in for 60min. Roast was not done yet (130f), cooked for an additional 20 minutes at 375 and roast was medium-rare(140f). Flavor was excellent (I did rub with "Famous Daves Steak and Burger Seasoning" before applying mustard)!

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Boycook

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Reviewed: Dec. 9, 2007

Great recipe. It was a hit with my teens and boyfriend. This was a run thru for Christmas eve. I used a 4lb standing roast. As suggested, I cooked it at 500 for 20 mins. Let sit in the oven for 60 minutes. It was a little too rare for us, I will let it sit in the oven for an additional 15-30 next time. I used jar minced garlic rather than fresh and at least a half cup of dijon.

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mlredo

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2007

Excellent ideas in this recipe. I cooked the roast 5 min per pound at 500 and then left it sit for 90 min in the oven. I didn't have any mustard, so rather than the seasonings, I used Montreal Steak seasoning. I made a basic au jus to finish the slices to peoples liking. it was a hit. There was very little leftover. What was left, was so tender, it could be eaten cold.

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2kids4me

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Reviewed: Nov. 26, 2007

This was so good my family has requested it for Christmas dinner this year. Using a meat thermometer is the key. I did not use mustard I used garlic and steakhouse pepper blend mixed with olive oil.

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