Reviewed: Jun. 14, 2009

hubby loved it- cooked perfectly and was very tender....crust formed on top but not bottom.....even when I took the crust off...I just felt myself retaining water!!! It was very salty. I think it might be great with less salt and maybe some garlic though

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SBOMAN

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2009

Excellent...meat was juicy and flavorful. I didn't have rock salt but used coarse sea salt and it was delicious.

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JJuniper

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Reviewed: May 19, 2009

Very easy - used spicy brown mustard and turned out perfect!

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MISSI

Cooking Level: Expert

Living In: Tacoma, Washington, USA

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Reviewed: Mar. 30, 2009

The meat was tender, but way too salty!!

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hiptyhp

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Reviewed: Jan. 27, 2009

This has become our Christmas tradition. Easy and extremely tasty!

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Laurie Musick (Granny)

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

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Reviewed: Jan. 8, 2009

My husband and I had this for our low key New Year's Eve dinner. It was fantastic and we both agreed it was the best we've ever had! It was better than any prime rib I've ever had in a restaurant. I really liked the high heat method, as opposed to the low and slow recipes. I smeared some dijon mustard all over the roast before I pressed the salt onto it. I also ended up using kosher salt instead of the rock salt, but it didn't affect the flavor at all. Since we made it, we've been talking about this recipe to everyone we know.

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MJmomto4

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Reviewed: Nov. 9, 2008

A prime rib roast provided you didn't overcook it is generally a very juicy roast naturally. This recipe was ok, but I did feel it was a waste of so much mustard, and rock salt. The creamy horseradish sauce I wasn't fond of at all. But thanks for giving me something new to try!

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graceyslick

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2007

There are so many good reviews for this recipe, I had very high hopes. However, mine turned out very poorly. The salt/mustard never formed any type of crust. I actually had to hold my prime rib under the faucet to wash the salt off. The meat tasted fine, but just as it would have if I had roasted it without doing anything special. Doubtful I will try it.

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Rebecca

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 2, 2007

Our family loved this! I moistened the salt with red wine before sticking on. The salt crust wacked right off and the end result was a fantastic crust. Served with mashed potatoes and peas~yum!

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lovebeingamom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Twin Falls, Idaho, USA

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Reviewed: Jul. 5, 2007

We followed the receipe to a t but, I think you might get the same results just by roasting it in the oven per directions without the salt. I am going to try it that way next time. It was a BIG hit!

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Jil

Cooking Level: Intermediate

Home Town: Manhattan, Kansas, USA

Living In: Stuart, Florida, USA

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Reviewed: Jun. 27, 2007

My family loved the flavor of this roast although I found that it came out a bit dry (but perhaps I cooked a bit too long). We usually have a pot roast that I cook on the top of the stove so this was a nice change. My husband said that it tasted even better the next day and everyone lightly brushed the mustard/salt concoction over their meat although I found it a bit too salty for my taste. Definitely a keeper for holidays.

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dittybopper

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Reviewed: Feb. 9, 2007

Did this for Christmas dinner. Turned out excellent.

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TEDDI67

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Mound, Minnesota, USA

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Reviewed: Dec. 25, 2006

Just made the roast for dinner tonight. Everything that the recipe said was so true. I remembered this recipe from a past girlfriend years and years ago. Her father used rock salt and it was the best prime rib I had ever eaten. The salt completely crusts over and does not make the roast the least bit salty. The mustard disipates and the meat is the juciest of any prime rib I have ever had!. If you like your prime rib juicy, you MUST try doing it with rock salt. You do need to follow the directions, and use plenty of salt. I used about 5 pounds worth. However, like I mentioned, it crusts on the top, bottom and sides. The top crust just lifted off and the bottom stayed in the foil. The salt on the sides just flaked off during the cooking process. This was by far the best recipe for prime rib I have ever tried. You won't be disappointed.

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The Big Guy

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Reviewed: Dec. 18, 2006

WOW! Yummy! I used regular salt. The roast turned out awsome! There were 14 at our Dinner Party and not a plate had any food left on it! This one is definatly a keeper!

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Bosskittin

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Reviewed: May 23, 2006

WOW! What a great recipe....I had guests over for dinner and they were all guinea pigs to this recipe...and they all LOVED it! They all asked for the recipe....haven't decided if I want to give the secret away! :-) Good job on the creator of this recipe!

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Janet

Cooking Level: Expert

Home Town: Vista, California, USA

Living In: Fallbrook, California, USA

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Reviewed: May 10, 2006

The best way to cook prime rib ... juicy, tender & easy to do.

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Ms. Joey Gilmer

Cooking Level: Expert

Home Town: Palatine, Illinois, USA

Living In: Jacksonville Beach, Florida, USA

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Reviewed: Feb. 15, 2006

I could not get very much rock salt to stick to the rib roast BUT it turned out great and everyone LOVED it. Alot of flavor.

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RANGLRBABE

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 26, 2005

This was only my second attempt at Prime Rib. This recipe is a keeper. I couldn't find prepared hot mustard, so I used sweet hot mustard. It was a little runny so the salt didn't stay on the sides very well. I also altered the baking time, 1 hour at 450, then I turned down the temp to 350 till the core temp was 120. After resting for a few minutes, the rost was a perfect medium rare. So, our Christmas dinner prime rib was tender and flavorful. Great recipe, thanks!

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Sara L.

Cooking Level: Intermediate

Living In: Ontario, Oregon, USA

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Reviewed: Jan. 28, 2004

I did this incorrectly (bigger roast without increasing the mustard), the crust didn't form and fall away as was intended. So some servings had to have the salt carved away. It was still delicious and I will try it again.

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SHERRYMILLER

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Reviewed: Jan. 6, 2004

I made the mistake of not following the recipe exactly and did not use the full cup of mustard. My salt did not form a true crust and was difficult to get off making the meat salty. It was however very tender and juicy so I think the crust will work if you use the whole cup of mustard.

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