Reviewed: Dec. 26, 2003

Followed directions to the letter, way under cooked! Thermometer didn't even make it to 120 degrees. Ended up slicing it and cooking it under the broiler. Will find a different recipe next time.

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Reviewer:

SAMPSONSOWNER

Reviewed: Dec. 26, 2003

I cooked a 3.25 lb. prime rib for 30/30 at 400 degrees. It was rare, too rare. When I finally got it cooked to medium it was dry, very dry.

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BEINCOGNITO

Reviewed: Dec. 25, 2003

My little roast was 3lbs. I put in in covered with foil on a grid in a roasting pan at 500 for 45 mins figuring 15 mins a lb for medium. I tested it and it was 160 as required for medium and I left it sit for the recommended hour. I just took it out and we carved it and it was RARE RARE RARE so it went back in :( UNcovered at this point in time. I am so interested in that reviewer who suggested 5 mins per lb for a small roast. Do you like your roast very rare? I don't think you said. After 30 mins at 350 it was cooked medium rare.

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Reviewer:

DLAWLOR1

Reviewed: Dec. 25, 2003

Just fixed our 13lb Christmas rib using this recipe. It was by far the best so far. Used montreal steak seasoning instead of salt and pepper. I had to give the roast another 30 mins at 400 degrees at the end, as the center temp was only 125. Took it out at 145 degrees and had medium to medium rare for everyone. The mustard adds a great taste!

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Reviewer:

FISHSHARK

Reviewed: Dec. 16, 2003

Very easy and tasty. Made this for Thanksgiving because we do not like turkey. The only complaint was the price of the prime rib, which is not the recipe's fault. I will make this again.

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Reviewer:

RYNBASKETS

Reviewed: Dec. 9, 2003

My family loves this recipe. I do recomend adjusting the temperature for a smaller/larger roast to 500 degrees for 5 min/lb. Ex. 5 lb roast is 25 min at 500 degrees. Also make sure your roast is room temp to start, and, make sure you don't have an old oven that might leak heat to fast or this recipe won't work for you.

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Reviewer:

NANFAIN

Reviewed: Dec. 8, 2003

I tried this recipe for our Christmas dinner last year, it was a HUGE success. The prime rib turned out so delicious and juicy. I had bought 15lbs, rather than the 10 lbs which the recipe call for. I calculated leaving the meat for additional 5 minutes for each pound; so for my 15 pounder, I let it cook for an additional 25 minutes. It turned out great. Hopefully it's a tip you all can use.

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Reviewer:

TAMKIM

Reviewed: Nov. 25, 2003

It was a waste of a very expensive cut of meat. It was overdone and lacked the flavour that everyone has raved about. I think I will go back to my old way of doing this.

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Reviewer:

MIJESSA

Reviewed: Jul. 8, 2003

I made this for the first time on Christmas Eve 2002. I put it in the preheated oven just as we left home for Xmas Eve services and man did the house smell amazing when we returned home. Instead of salt and pepper, I use 'Montreal Steak Seasoning' which you can find at Costco. I believe McCormicks makes it so you might find it in your local grocery store where the spices are. Be sure to cover with foil before placing in oven. Otherwise it gets smokey and can set off your smoke alarms...I speak from experience as I have made this at least 6 times in the past 6 months...usually when we entertain. It gets rave reviews. I flew some of my husbands friends in from New York for his 40th birthday in March...every single 'man' wanted to go home with this recipe to have their spouse/significant other make it. It really is SO simple. Also, if you have a local Meat store/butcher shop, get the rib from them, it's only about $1 more per pound and really does make a difference. Enjoy!

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