I made this last night for our New Years Eve/Anniversary dinner and it was soooooooo yummy! I absolutely love the rub and it definitely seals in the juices! I have made these before with the roast already seasoned at the store and yes, the roast spits and sizzles and smokes while it cooks. It is messy! This recipe, however, did not do that! The flour coating locks all of the juice in so it does not end up all over the walls of your oven. Even better than that though is that the meat is soooooooo tender and juicy because the juice stays *inside* where it belongs. I even doubled the salt because I like its flavor. Fabulous recipe, thank you so much. Everybody likes their meat done to different levels of doneness so the person cooking it needs to decide how well done they will cook it. I like mine very rare so I cut down the cooking time. One person can NOT predict each person's pallet, so we need to take some of the responsibility in the cooking length. If you want to cook a prime rib that tastes as good as it looks, than you have found the perfect recipe right here. :o)
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I made this last night for our New Years Eve/Anniversary dinner and it was soooooooo yummy! I...