Reviewed: Jan. 1, 2012

Made this last night! Triple love it!! Needed a lot more water for the paste. Not a big deal. Also used Kosher salt, and it worked just great! I agree with others who recommended the Johnny au jus! It really is the best!

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4 users found this review helpful

Reviewer:

RoseZ

Reviewed: Dec. 25, 2011

I have never made Prime Rib before and I made this for Christmas Dinner. It was some of the best prime rib I have ever tasted! The only hard part was getting the shell off the meat! My husband had to use a saw, but once the crust was off it was tender, juicy and perfectly cooked! Thank you for making my first time cooking this a huge success!!

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4 users found this review helpful

Reviewer:

BethM

Reviewed: Nov. 27, 2011

Excellent Recipe...I did this last Christmas and will be doing it again this year...

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3 users found this review helpful

Reviewer:

scottman8

Reviewed: Jul. 18, 2011

WOW! Definately the best recipe I have ever used for prime rib! Deceptively simple......I had a 7lb. roast, so I 1/2ed the other ingredients, I started with 1 cup water added to the flour mixture; then added more little by little until I had a soft playdough consistency. Then I turned the roast fat side down, pressed the 'playdough' on the bottom of the roast, then turned the roast fat side up and continued to press the 'playdough' mixture around the roast until it was sealed inside the 'playdough'. When ready to serve, I cracked the 'playdough' shell and removed the roast. It looks like an eggshell cracked in 2. Sooooo easy, and tastes amazing!

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8 users found this review helpful

Reviewer:

kelliphd

Reviewed: Feb. 22, 2011

Very good, didn't come out salty as I was afraid using all that salt in the paste you made to cover the primerib. I would do it again, though it is very messy.

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9 users found this review helpful

Reviewer:

mskinue

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Tacoma, Washington, USA

Reviewed: Jan. 19, 2011

We made Prime Rib for New Year's Eve this year using your recipe....IMPRESSED! Very very good flavor, moist, and juicy. I didn't put the "cast" on the bottom of the meat, just the top and sides and it was superb! My husband is very picky about his prime rib and he thought it was delish! I cooked it to 130 and let it sit for 15 minutes. The temp rose to 140 and it was perfect! We used "Johnnys" Au Jus on the side (since the others said it was too salty to use its own - however, I saved it and dumped over a roast prior to cooking I made a few days later and it too was great) Yummmmmmm, making my mouth water just thinking out it. THANK YOU THANK YOU THANK YOU!!!!!!

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9 users found this review helpful

Reviewer:

tjohnsonwi

Cooking Level: Intermediate

Living In: Holmen, Wisconsin, USA

Reviewed: Jan. 16, 2011

Wayyyyyyy too salty.... I'm not going to rate this because obviously I did something wrong, but reviewed the recipe and can't find where I went wrong. Mine was saltier than salt itself, absolutely inedible.

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9 users found this review helpful

Reviewer:

ClassicFushion

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

Reviewed: Jan. 11, 2011

This was an excellent meal! Served this Christmas Day and was a HUGE hit! Everyone asked for it again next year!! Was delicious and moist, flavorful and actually very simple to do. The only issue I had was that I kept it in the oven until it reached 130 degrees with the meat thermometer and it wasn't quite as pink as I had hoped until we got to the very center. My roast was only 10 pounds, so that may have been the difference. I encourage anyone to try this is you love prime rib..easy and absolutely delicious

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8 users found this review helpful

Reviewer:

Tammy H

Cooking Level: Expert

Reviewed: Jan. 6, 2011

Two thumbs up! I halved this recipe for my smaller roast. Used Johnny's Au Jus, its the best out there. You can google it and order from company in Tacoma, WA. Best prime rib we ever had!

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6 users found this review helpful