Reviewed: Nov. 22, 2009

My roast turned out perfect! The house smelled wonderful and when I took the roast out it looked awesome, like something you would see in a magazine. Wouldn't change a thing.

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Marie Kristjanson

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Reviewed: Nov. 19, 2009

ok, so I didn't BAKE my roast; I used my counter roaster instead (325 for 1 hr 15 min).. but I followed the directions otherwise. I think, had my meat thermometer not dumped on me mid-roast.. I would have gone 4-5 stars. today was my trial run on this recipe, but after I buy a new thermometer, I WILL be making it again on Christmas (for many more people). I will pull it at 125-130, since most of my people like it a little more done than I do.. I get the red center cut tho! he crust was really good - I only wish there had been more drippings. I guess you sacrifice the extra drippings for a SUPER juicy cut of prime rib due to the sealed crust.

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love2cook

Cooking Level: Intermediate

Home Town: Pierre, South Dakota, USA

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Reviewed: Nov. 14, 2009

I have made this recipe a few times now, and so have a couple of people I know. For me, the recipe worked exactly as described...the only difference was I only cooked it to 125 degrees for your typical med-rare. For those out there that think it should be cooked slower, at a lower temperature, I think that if you just follow it exact you will realize how amazing this recipe is. Trust me on this one, don't mess with a good thing!!! Thanks for the Recipe!!!!

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mel

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Reviewed: Oct. 20, 2009

I too was a little worried making this as my family has always roasted prime rib on a low temp for a long time. I have never made prime rib myself before and was making it for my husbands grandparents. I decided to follow the recipe exact except I didn't cut the ribs off. I just left them on and placed them down on the pan with the fat turned up. I did a cut that was just over 5 lbs and it took a little longer than 15min/lbs however I think that is because I was cooking other items in the oven at the same time. I took it out at 120 degrees because I was paranoid of over cooking it as my husband and grandpa like their beef on the rare side. It heated up to 140 degrees before we cut it and it was great. It was rare/medium rare, which was great. I will use this recipe from now on for prime rib.

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mlssbarbre

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Reviewed: Oct. 9, 2009

I followed the recipe exactly, and turned out great! It was my first time making prime rib roast, and after doing some research on the web, chose this recipe without having to make any modifications. I roasted a 3.5 pound rib for about 1 hour and let it sit covered for about 30 mins, It was still very pink/red inside (a little to much for me, but I like my meat medium/well) - my boyfriend loved it. My piece of meat was a little too fatty for my liking, but I'm sure it made the meat taste that much better, but that has nothing to do with the recipe... I'll make it again for sure!! Thanks for the recipe and tips!!

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Mmmmm...food!

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 7, 2009

This recipes was amazing!! It was the first time I had cooked prime rib and it was delicious. I didn't change a thing...I followed the recipe to a tee and it turned out perfect! I recommend this recipe to everyone!!!!!!! Thank you for the recipe!!

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LRoberts

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Reviewed: Sep. 20, 2009

I used this recipe just last night and it was the best prime rib roast that I have ever cooked! I've cooked countless prime rib roasts and never have they turned out this good!!! I'm a far cry from a professional cook, but this recipe made me a star last night! I cooked a 4lb roast at 425 degrees for 1hr & ten minutes. Removed it from the oven when the internal temp was approx 120 degrees, then let it "tent" for 45 minutes. The end result was a perfect medium rare prime rib, with the outside pieces being more "medium" Exactly what I was after, since my husband enjoys it "medium" cooked. I was lucky to have enough drippings to make gravy, so perhaps the cut had a little more fat to it. Delicious, Delicious, Delicious!!!! I would encourage more people to try this recipe, you won't be disappointed. Thank you Barbara for sharing this fabulous recipe!

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Margo

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Reviewed: Sep. 8, 2009

This recipe should not be used for a trimmed prime rib roast. I was always a bit afraid to cook a prime rib because of the cost of the meat. After reading all the wonderful reviews for this recipe I decided to try it for the 10 people I invited over this weekend. 15 minutes per pound and it was horribly overdone - not a bit of pink. The flour in the mixture coating the roast was black/burnt. I was terribly embarrased.

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Amy Rizer

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Reviewed: Aug. 30, 2009

BEST PRIME RIB I HAVE EVER HAD; HOME OR RESTAURANT. I followed the directions and some reviewer hints and it turned out FABULOUS!!! Romance for two (with leftovers): 4 pound bone attached prime rib well floured and seasoned 15 minutes at 450 65 minutes at 425 tented and cooling for 20-25 minutes carved and ENJOYED!

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Elaine

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Reviewed: Aug. 9, 2009

I come from a beef farm, so I've had lots of prime rib before, and not much success cooking it. I cannot say it was the best Prime Rib I have ever eaten, however it is the best I have ever made. I used my digital thermometer that stays plugged in, so it did not get over cooked. The top of mine was so hard I couldn't cut through it, but perfectly moist inside. This could just mean that I really need that new oven I've been pulling for though. I will definitely try this again with a little less heat. Cutting the ribs off first and re-tieing was an awesome tip.

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anharelva

Cooking Level: Expert

Living In: Cookstown, Ontario, Canada

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Reviewed: Jun. 22, 2009

I made this this past weekend for dinner. It was the best Prime Rib I have ever eaten. It really does taste just like restaurant style rib. Only 3 of us were eating, so the one I got was about 3-4lbs. I did have plenty of drippings to make au jus (probably because I didn't have to cook it as long due to the smaller size) I cooked it until 125 degrees then let it sit for about 20 minutes, it was a perfect medium. I took the pan juices and scrapings, added 1/2 cup of merlot and 2 cups of beef broth. I reduced it for about 10 minutes and it was delicious. Thanks so much for this recipe.

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Sharon

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Reviewed: May 19, 2009

While I normally am the cook in the house, I have to say that I even surprised myself on how well this recipe worked out for a family gathering. Everyone was impressed. Truly the best!

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gothicserpent

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Reviewed: May 19, 2009

According to the meat eaters of my family, this was incredible. I added beef broth to the bottom of the pan once the drippings really started to sizzle. I pulled the roast at 134 degrees and it was done perfectly for us. I separated the fat from the juice, used the fat to make yorkshire pudding and the rest of the juice made a wonderful Au Jus. Thank you Barbara!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 29, 2009

Turned out perfect! Thanks!

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Ginger8018

Cooking Level: Intermediate

Home Town: Petersburg, Illinois, USA

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Reviewed: Apr. 10, 2009

I made this tonight using a fairly small, 4 lb Rib Eye Roast that I got on sale, and it was delicious! I was using a meat thermometer, and it took a little longer than I expected to cook, but the temp rose really fast while I was letting it rest. As advertised, it was moist and tender when sliced, even though my hubby likes it cooked medium to well. I"ve tried slow cooking a roast before with decent results, but I think this was even more tender. Thanks for a wonderful recipe- rib roasts are expensive cuts of meat, and now I can cook them with confidence!

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JeanE

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Reviewed: Feb. 25, 2009

The only problem was no leftovers. Absolutely heaven on a plate!

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Merry

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Reviewed: Feb. 22, 2009

Turned out excellent! I cooked 15 min. per pound. I added about 1 cup of water to bottom of pan to avoid the flour from burning. I put on a roasting rack inside the roasting pan. I will definitly use this method and recipe again!

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Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

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Reviewed: Feb. 20, 2009

I made this recipe for X-mas dinner and it was EXCELLENT...however I did have to drop temp to 425 when the drippings started to smoke. By then I did have a nice crust. I had water pipes bust 2 days earlier and was snowed in and had NO eggs or other fresh fixins before X-mas dinner;I was plumb worn out trying to clean up and still make a nice but really scaled back dinner. (I was having to carry water from neighbors so it was good to just quickly season the roast, put it in the oven and cook some taters and be done in 2 hours or so. There was NO way I could have managed a turkey, dressing, etc with the disaster..but this worked on real short notice and looked lavish, though real simple.

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Tangrene

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Reviewed: Feb. 16, 2009

Thanks. Prime rib was nicely cooked. med rare and nice and crispy on the outside. did not have a lot of drippings for the au jus. but ah well. it is about the meat and I did make another sauce anyway..

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dana

Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Feb. 15, 2009

This recipe was excellent!!! I did alot of research before I decided on this one. My husband raved that it was the best he has ever had. I followed the recipe exatly and the outer crust came out awesome. As with any roast the timing and temp are crucial.(as well as the planets and stars being in alignment) I read everyone's reviews and set the oven to 425. I had a 10lb roast so at 15 min a pound it should have taken about 2-1/2 hours. I inserted a meat thermometer and the roast was 150 at 2 hours. I let it rest for a half an hour. My only advise to others would be to get a good meat thermometer. Thanks again for a wonderful recipe!! I will make it again and again!

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Cindy

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Restaurant-Style Prime Rib Roast

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