OMG .. I have never been able to do Prime Rib correctly and I finally cracked it using this recipe. Thank you thank you thank you! The only alteration I made was to do the math (# of lbs by 5 mins per lb) and then I added about 5 extra minutes to the total time (ie my roast needed 19.5 mins in the 500 F oven, and I did it for 25 mins) this was simply because I wanted some meat on the outside edge closer to medium (for me) and medium rare inside for hubby. The plan worked to perfection and gave us exactly what we wanted for a fantastic New Years Eve dinner. I have never been a huge fan of prime rib and this recipe has won me over. I'll prepare this again and again, a big hit! (I might cut back on the pepper next time, but this wasn't a huge issue, just personal preference I also made Chef John's Au Jus to go with this and it was incredible; like liquid gold as my husband said! )

Love this recipe and make it regularly. Interestingly we've only done it once on the BBQ. Our preference is to prepare as directed, marinate for a few hours in the fridge, then I do a quick sauté of the shrimp in a shallow skillet, marinade and all. Serve with basmati or jasmine rice and some sautéed mushrooms or green beans and its a great (and favourite) meal of ours. Enjoy!

This was excellent. I made it with cherries as the recipe says , but definitely would try is with other fruit. As with a few others, I added a tiny bit more butter (maybe 2 tbsp), and 1/4 teaspoon each of vanilla extract AND almond extract. Loved it, thanks for the recipe!

LOVE these! So easy and quick to make. My three adjustments were minor -- I put 2/3 of the oats in bottom of pan, and 1/3 on top instead of 1/2 and 1/2; I used an oblong pan and it worked fine; and finally, I sprinkled some Skor bits on top for a lovely extra toffee crunch, yum!

I made this chicken last night and it was a BIG hit! My husband called it the best chicken dish ever! The only modifications I made were to halve the recipe, and I used fresh tarragon, fresh chives, salt, pepper and dried basil for the spices. For optimum flavor, use robust cheeses -- I used Baldersons 3 yr old Cheddar, and a good quality Parmesan (Reggianno). Awesome results and will make this again often. Served it with Singapore noodles and green beans. Enjoy!