It was okay; not the best I've tasted. Followed the recipie exactly as stated, but for next time I would highly recommend buttering the bread slices and toasting it before putting all the ingredients on it.

Reviewed On: Jan. 6, 2010

This recipie was absolutely delicious and was a big hit at our family Christmas party. I made a few changes like using 2 cups of cream-style corn and 1 cup of fresh corn (taken off the cobbler); using 1 can of evaporated milk instead of half-and-half; substituting chicken broth for water. It turned out wonderful and I have cravings for it every now and then!

Reviewed On: Jan. 5, 2010

I used this recipie for my New Year's Eve dinner and it was absolutely fabulous! I did a 7lb prime rib roast, roasted it first for 30 min, then cooked it for an additional 1 hr 40 min, rest for 30 min. At first I was quite hesitant cooking a prime rib roast with a rock-salt crust, and which took less time that any of the other recipies I had researched. Since the crust covers the entire roast, you don't see what's happening on the outside. So during the entire cooking time, I was praying to the food God's that I did not mess up on this expensive piece of meat. (Please note, that I am a novice cook, so I don't have the experience yet to know what works or not.) However, once it was done and I removed the crust, it was like a gift sent from heaven! I think that it turned out better than any other rib roast that I had tasted. I followed all the directions and added all the recommended ingredients, with the exception of sticking some garlic cloves into the roast and roasting it initially for 30 min instead of the recommended 20 min (as suggested by some members, thanks guys!) , but other than that, it turned out to be a hit. My brother, who is the biggest food critique, said that this was the best prime rib roast he has ever tasted!

Reviewed On: Jan. 1, 2009