This is the 3rd. year I have made this for Christmas,It is absolutley the best! Everyone loved it. I used a 5lb. roast & used the recipe for the rub as is, we love the garlic flavor.I just turn the oven up to 350 @ the end because it was taking to long to reach the right temp. Best prime rib ever, better then any restaurant I ate at!

I made it last night for a Christmas Dinner for my family. I prepared it exactly as it says in the recipe and it was absolutely amazing. Better than anything I've ever had at a restaurant. And yes, it was a perfect Medium Rare!!! I think I've started a new Christmas day tradition for my family :-)

Turned out perfect for our 11 Christmas guests! Followed the directions exactly. Used a temp probe sensor plugged into the oven to take the guess work out. Guests said-Oh I can't eat that much when my husband served them-but....they did. When we spent that much on the prime rib it was very helpful to have a reliable recipe so we didn't ruin it.

Christmas Dinner, 2012: This recipe is perfect in every way; wouldn't change a thing, and will definitely make it again. Plusses: simple to make, not too many ingredients, spices/herbs are ones I always have on hand, and cooking instructions are easy to follow. But learn from my mistake: make sure your roast is at room temperature when you put it in the oven. I removed the roast from the freezer on Saturday night with a plan to put it in the oven on Monday night, Christmas Eve. So it was in frig 2 days and on countertop another 2 hours. But still, when I put the probe into the center of the meat, I felt some resistance, because it was still slightly frozen. This messed up the cooking time, my dinner was late, and the outside cooked a little longer than it should have (7-lb roast) because it took so long for probe to register 135. One final thing: the majority of the center of the roast was pink, but it wasn't the true, butter-like medium rare I'm accustomed to in fine restaurants. Next time I'll set the probe to 125. This one is a keeper.

Great recipe! My first time cooking prime rib and i was NERVOUS!!! I looked at about a million reviews and decided on this one. I was a little nervous about the thyme in this recipe, since it is not my favorite spice and can sometimes be overpowering. But I thought i would go with the original recipe given all the great reviews. i did use 2tbsp of fresh thyme instead of dried. The thyme flavor was not overwhelming at all.. honestly didn't even notice it. It just tasted really delicious with the salty, garlicky crust. I had a 6.3 lb roast. I used the portions from the original recipe. I planned to do the whole 460 x12 in and then 400 x 8, but the garlic started to burn (or i got nervous about it). So I did 460 x 8min, and 400 x 12 min , and then 325. My oven only took 1h10m to cook the rest, but it cooks everything fast. I took it out at internal temp of 130 degrees even though i intended to take it out at 125. It was a good medium to medium-rare, but next time will take out at 125 as planned (hopefully) to get medium rare to rare. I let it rest for about 1 hour before serving because was busy finishing everything else. Got rave reviews, even from my picky parents! This was so easy and so delicious. I am so excited about my first prime rib!!! Don't be nervous, this really is so easy and so awesome. I think the meat thermometer really is key, plus the delicious rub. Tasty!

Amazing! Everyone LOVED it!!!!

It was perfect! Best prime rib I've ever made.

Excellent results, great flavors! Had a nearly 5 lb roast, cut wet rub mix in half. Followed time,temp,checked temp 60 min, went 15 more. Was approx 125, tented foil, rested 15 minutes. Easy prep, keeper recipe.

Really good recipe, however we ended up having to cook ours longer than the instructions with an 8lb prime rib. From what i've gathered on the internet, after reducing the temperature to 325 the prime rib should stay in the oven for an extra 13-15min per lb. Since the prime rib that we cooked was 8lbs, we would need 104-120 minutes which is about 45 minutes longer than this recipe calls for (which has a 10lb prime rib in the recipe).

This was great! I did what others recommended and cooked it at 450 for 30 mins then 20 mins for every pound. It wasn't at 130 degrees yet so I had to raise the heat to 340 and cooked it for an additional 25mins. Rested with foil for 20 mins and it was heaven! Everyone raved about how wonderful it tasted and hoe it was perfectly cooked! I used Hawaiian sea salt instead a d used about 2 tbs. Yum!