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Garlic Prime Rib

Reviewed: Jan. 27, 2013
I had to review this. I used this technique, for the first time, at Christmas. Said a little prayer as I cut into the rib. It was FABULOUS!!! Every piece was perfect. So, the other day, my friend asked me if I'd cook another rib for her sons' 21st birthday dinner. I said yes, hoping that the Christmas results weren't a fluke. They most assuredly were not. Another perfectly cooked rib. Thank you so much, Chef John, for this awesome recipe/technique. No more fussing with thermometers and hoping the internal temps will rise with tenting. Perfect. Thank you thank you!! Only tweaks I made were to use butter instead of oil for the rub. And I did tent for about 30 min after I took it out, as we were awaiting the rest of the guests and the sides to finish. Have I mentioned....perfect!?!
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Chef John's Perfect Prime Rib

Reviewed: Dec. 25, 2012
I've never written a review here before, but I just had to for this. Today I cooked a 6.2 lb rib and it was perfect. The only thing different that I did was to use fresh Rosemary and Thyme, minced, and 10 cloves of garlic, minced, in the butter. I didn't have Herbs de Provence, and did have the fresh herbs, so that's what I used. I'd seen the garlic idea from the Garlic Prime Rib recipe on this website. Otherwise, followed the recipe exactly! We do a rib for Christmas every year and before, it was a shoot, it seemed, as to whether the roast would come out medium rare or too done. This recipe has changed that for good!! The hardest part was not opening the door until the 2 hours was done. Otherwise, it was easy peasy! And SO good. I've attached a picture. Thank you so much for giving us a foolproof way to perfectly cook a standing rib! As a few others have said, I'd give it more stars if I could.
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