The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 8, 2003
I followed the advice of the gentleman who used a 4 lb roast at 400 for 45/45 and it was perfect! I would even leave out the garlic next time to savor the flavor of the meat only.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 7, 2003
FABULOUS!!!
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Cooking Level: Expert

Home Town: Montreal, Quebec, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 6, 2003
We served this twice in two weeks, both dinner partys were a hit. My husband swears by the dijon method. This will be served everytime we make prime.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 6, 2003
This was Awesome!!! This is the best way to cook Prime Rib that we've ever tasted!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 6, 2003
This recipe is absolutely awesome! For a previous reviewer, the reason your roast came out raw was because you did not let your roast come to room temperature before cooking. You need to let it sit out for atleast 1/2 hour before cooking, and you should do this for any roast, but especially for this recipe.
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Cooking Level: Intermediate

Home Town: Troy, Michigan, USA
Living In: Delray Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 3, 2003
OMG! Like many others I too made this for Christmas dinner. So tender so succulent. My husband raved about this and if you use the drippings to make a sauce yummy yummy. Good with horseradish sauce or without. I stongly suggest that if you go the uncovered route to make sure your oven is clean, due to the fact intense heat may make your oven smoke out. This recipe goes great with the Make Ahead potatoes found on this site.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 1, 2003
Prepared an 11lb. boneless roast with this recipe.I reduced the cooking time to 40 minutes (uncovered), and let it continue the suggested 90 min. 11lb. roast, 8 adults, NO PRISONERS!!! This was absolutely the best meal I've ever prepared. Several marriage proposals made. Thank You!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 29, 2002
I made this for Christmas Dinner, and it was the first Time I made Prime Rib .. ever. What a hit. Everyone raved! I had a 12 lb Prime Rib, I cooked it on 500 (covered) for 70 minutes, and then turned off the oven for 95+ minutes and it came out perfect. Due to the cut of the meat, I had well-done to med-rare and that pleased everyone. This will be the ONE recipe that I used EVERY time I make Prime Rib from now on! Thanks!! (as we are now enjoy prime rib sandwich leftovers too)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 29, 2002
Dale this rocked but I agree with the last post Laurilan, we made it for Christmas and after following your instructions EXACTLY, it was still mooing ;) We had a lot of fun all hanging out at the "meat seat" near the un-opened oven and even concocted a "meat diary" of how blessed long we cooked it. It was quite amusing entertainment value on Christmas eve. Just allow a bunch of time when you attempt this because it sure needed it even for a medium doneness. OK...One hour at 500 in a CLEAN oven to prevent smoking, covered roast with foil. Turn oven off then LEAVE OVEN CLOSED for 90 minutes. Then turn oven up to 200 and cook for half hour, 300 for another half hour, 350 for another half hour. This was a 7.5 pound roast and this extravaganza took a total of 4 HOURS to get the internal temp up to 140. It was worth every minute. Thanks for the recipe, Dale.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 28, 2002
Okay, the flavor was awesome when I got it to cook completely so a five star on that...however, it did not cook at all. A fellow reviewer pointed out that you need to start with the roast at room temperature...that was my mistake--I had it in the fridge. Next time I will use your seasonings but cook for 500 for 30 minutes and then 325 for 10-15 minutes per lb if I have it in the fridge. Although, I may try it one more time the correct way.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 25, 2002
This was very easy to make and it came out perfect. The only thing I would change is omit the the Dijon Mustard I didn't think it gave it any flavor. I would just rub the roast with garlic salt, and pepper the night before and store in refrigerator over night covered.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 22, 2002
Perfect!
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Cooking Level: Expert

Home Town: Lakewood, Colorado, USA
Living In: Windsor, Berkshire, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 18, 2002
I've cooked my prime rib like this for years ... always delicious!! One rule of thumb - if you're using a smaller roast - cook at 500F for 5 minutes PER POUND of meat (so a 5lb roast would cook for 25 minutes) and your roast will turn out perfect every time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 16, 2002
Easy, Easy, Easy and SOOOOO good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 16, 2002
We have always roasted our prime this way, and found it to be the surest defense against dry meat! Searing in the juices ensures that the meat stays moist and holds the flavor of your marinade. Just a quick heads-up: this method also does womders for a roasting chicken or a Thanksgiving turkey!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 9, 2002
I was very unsure of the dijonmustard; however, I have not been disappointed with such highly rated recipes this far. I used a 4lb rib, and roaseted it at 375 in a convection oven for 45 min, then turned the oven off and left it in the oven for another 30 minutes, it came out at 155 degrees, which was perfect. I served it with an au jus sauce, that contained sauteed mushrooms and onions, also a dill horseradish sauce, and a baked potatoe. Huge hit.
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Cooking Level: Expert

Home Town: Sacramento, California, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 8, 2002
I used a 5 lb roast. I cooked it at 400 for 60 minutes and then let it sit for 45. It was a little bit more than medium. I would probably cook for 45 and let it sit for 45 next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 26, 2002
This was by far the easiest, tastiest prime rib roast I've ever made! My family ate every bite and my picky husband raved! A definite keeper!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Flossmoor, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 11, 2002
I only used about 2.5 pounds, and did not scale the cooking time, so it came out way well done, but it still had good flavor. Thanks!
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Cooking Level: Expert

Home Town: Scarsdale, New York, USA
Living In: Alexandria, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 7, 2002
Good 1st time and also the leftovers on 2nd time. One note-watch closely as first time I made this got a little too done, 2nd time making adjusted the temp and turn out better.
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Cooking Level: Expert

Home Town: Stryker, Ohio, USA
Living In: Pittsford, Michigan, USA

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