I made this recipe for Christmas dinner this year. It was the easiest and by far the BEST prime rib I have every had. The meat was so juicy and tender; I was able to cut it with my fork. The only change I made to the recipe was to cut slits into the rib roast and insert garlic cloves into the slits. I removed the roast after 2 hours of baking. The internal temperature was 145 and raised to 155 after resting. The middle of the 8 lb roast was cooked to medium, with the end cut just barely at medium well to well done.
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I made this recipe for Christmas dinner this year. It was the easiest and by far the BEST...