The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 25, 2009
The only problem was no leftovers. Absolutely heaven on a plate!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
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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Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
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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Cooking Level: Intermediate

Living In: Barrie, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 15, 2009
Ruthy83 is right. There is no au jus. I used a can of campbells beef consumme or double strenght broth. I always use this method when I make this roast. There is really nothing in the bottom of the pan but very little rendered fat. No juice escapes from the roast. I have made this roast about 4 times since I read the recipe. The first time it is a leap of fate but when you see how it comes out it is worth the uncertainty. Way to go Barbara. You have developed a new way to cook a Prime rib and I will use this recipe agian and agian.
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Cooking Level: Intermediate

Home Town: Beacon, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 12, 2009
It was my first time making prim rib, wow was it very good!!! my family couln't stop raving about it. I cooked a 7.4 lbs. at 15mins. per pound. I took it out when the internat temp was about 115 aprox. 1 3/4 hours, my family likes it on the rare side of med-rare. Let it rest for 30mins tented with foil and the lid on, (just enough time to make yorkshire pudding). It was perfect. A tip for those who sugest puting water in the bottom of the pan- Big NO No! Yes your roat will smoke as the fat hits the pan but who cares? By adding water you will steam the roast and you wont get that lovely resturant style crust that everyone's after. Also this recipe will not make au jus (gravy)so find a package or take some out of the freezer from a previous roast. Trust me for the price you'll pay for quality prim rib it's worth the extra step and details you wont be sorry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 11, 2009
Great, even left overs from the freezer
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 11, 2009
This was my first time to make a boneless rib roast and it was amazingly delicious. I followed the recipe exactly and made it for our family Christmas dinner. I let it sit under foil for 1 hour before carving. The outside was medium, the inside was medium/rare. We all loved it so I tried it again for a New Years Eve dinner party with friends and again, delicious! I got the roast at Costco and it turned out better than any restaurant. I will definitely make it when I want an elegant and easy dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 4, 2009
Outstanding flavor. Cooked quicker than expected, but I like mine more towards the well done, so I was very happy! Husband even liked this method of cooking.
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Cooking Level: Intermediate

Home Town: Manhattan Beach, California, USA
Living In: Big Bear Lake, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 2, 2009
I never knew how easy it was to make a yummy prime rib! SO good!!! Thanks
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Cooking Level: Intermediate

Home Town: San Ramon, California, USA
Living In: Fernley, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 1, 2009
I followed this recipe precisely. I used a meat thermometer and removed the roast at 125 degrees, F. It was superb! Ends were med/well and center was rare. I would recommend this one time & time again.
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Cooking Level: Intermediate

Home Town: Pierrepont Manor, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 31, 2008
Great way to make Prime Rib. I cooked it just like Barbara said too, but based on other reviewers I cut the time down to 15 min a pound. Not quite long enough. I wanted Med/Rare, and got rare. Next time I will go for 17/18 min. a pound. I also didn't let it sit long enough with the foil cover, but that was my son's fault. He had to leave so I had to move up the standing time. Again, all my own fault. It was the juiciest Rib Roast ever. Thanks for all the years coming up with this Barbara. It's now my go to recipe.
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Cooking Level: Intermediate

Home Town: Long Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 28, 2008
Flavor was perfect!! One suggestion - don't count on the timing for doneness - instead use a thermometer to test!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 28, 2008
This turned out well for us. I was nervous about cooking a $40 piece of meat. I followed the directions exactly. The only problem was that our roast got a little overcooked. I calculated it at 140 minutes, since our roast was 7 lbs, and even took it out 20 minutes early when the meat thermometer said 125. It sat for maybe 20 min before we cut it and ended up being more of a medium well - mostly brown with a pink center. Not the medium rare we were going for, but delicious nonetheless. We had it with horseradish.
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Cooking Level: Intermediate

Home Town: Longview, Texas, USA
Living In: Midland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 27, 2008
Yes. I finally found out how to bake a prime rib. Worked as described. Put it on a rack in the roasting pan and all was fine. I see also need to let sit.
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Cooking Level: Expert

Home Town: Pasadena, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 27, 2008
Best Prime rib in a while. I took it out at 125 degrees. Need 6 hour total for recipe for a 8 lb rib roast. Reccomend letting it sit wrapped in foil for 1.5 hours after removal from oven. Will finish cooking on the counter.
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Cooking Level: Expert

Home Town: Oxford, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 25, 2008
If you read and understand the directions you will get it right,I followed it to a T and it turned out perfect. the only bad reviews is because YOU screwed it up not the recipe.
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Cooking Level: Expert

Home Town: Cartersville, Georgia, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 25, 2008
Like most of the time I use allrecipes, I use a variety of techniques from several recipes. Some parts of this recipe are crucial to making an excellent, fool proof prime rib. First is letting the meat come to room temperature (although I personally would not let it sit for 3 horus). Second is using the flour and spice mixture after patting it dry. Third is searing the roast in a very hot oven (I did 500 degrees for 15 minutes). I then turned my heat down to 350 for 15-20 minutes a lb. I did a 7 lb roast that turned out perfectly. There was barely any juice in the pan, which means it all stayed in the roast. A very helpful recipe, which is why I gave it 5 stars although I did not follow it to the letter.
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Cooking Level: Expert

Home Town: Belton, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 24, 2008
This is the BEST recipe for Prime Rib!!!! 3 years ago on Christmas Eve I tried a Prime Rib. It was horrible!!! It cooked for over 6 hours and still wasn't done!! I vowed never to do one again, too much money lost on that meal. Then I came across this recipe. I tried it this evening and it was absolutely PERFECT!!!! I followed the recipe to a "T" for a 8.39 lb Prime Rib Roast (4 ribs). The only thing that happened was the flour got on the bottom of the pan and smoked us out a bit, but I left the door open and some fans going. Otherwise it was amazing. It cooked in just under 2 hours. I took it out and let it rest for almost 45 minutes. There were well done pieces on the ends for my sister in law and myself, and medium rare in the center for my parents. Everyone was thrilled with how delicious it actually was!!! Thank you Barbara for this amazing recipe. Please, stop the bickering and try this recipe. It is so worth the little bit of effort to make. I will DEFINATELY be making Prime Rib every Christmas Eve thanks to this recipe!!!
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Cooking Level: Professional

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