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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17 users found this review helpful

Reviewer:

Rebecca

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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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8 users found this review helpful

Reviewer:

lovebeingamom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Twin Falls, Idaho, USA

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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8 users found this review helpful

Reviewer:

Jil

Cooking Level: Intermediate

Home Town: Manhattan, Kansas, USA

Living In: Stuart, Florida, USA

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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6 users found this review helpful

Reviewer:

dittybopper

Reviewed: Feb. 9, 2007

Did this for Christmas dinner. Turned out excellent.

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17 users found this review helpful

Reviewer:

TEDDI67

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Mound, Minnesota, USA

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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57 users found this review helpful

Reviewer:

The Big Guy

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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23 users found this review helpful

Reviewer:

Bosskittin

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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7 users found this review helpful