JR Recipe Reviews (Pg. 1) - Allrecipes.com (10892565)

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Chef John's Perfect Prime Rib

Reviewed: Dec. 25, 2012
Our family actually learned this same method of cooking prime rib at 500 degrees, multiplying the weight by 5 for the minutes to cook, etc. from our butcher in Indiana back in the 1980s. Needless to say, this method has been around a while. This recipe never fails and has served us well with Prime Rib for over twenty years...it's amazingly accurate and delicious.
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Spinach Lasagna III

Reviewed: Dec. 22, 2012
Absolutely delicious and savory! This is truly amazing and it's my go to recipe now for lasagna. I had to tweak to omit the onion, because we have family members who won't eat onion at all, and replaced with extra mushrooms. I sauteed the mushrooms in olive oil until they were caramelized. I added extra spinach, just a bit more, to my liking. I'll have at least someone who's never tried it ask "where's the meat?" but after they taste it, I never hear another word and enjoy watching them go back for seconds. I'm a meat eater myself, but will never go back after this recipe! Ironically, I've been trying to find a meat lasagna recipe for years that's close to my Aunt's and this is the closest I've found. I think the sauteed mushrooms, herbs and garlic added to a fresh spinach and ricotta filling topped with fresh grated Parmesan, Romano and mozzarella cheeses are key. Thank you so much Robbie for sharing the perfect lasagna recipe!
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