Thanks so much Chef John for this recipe! I fixed an 11.5 lb. prime rib roast for Christmas dinner and it turned out absolutely PERFECT! Using a previous comment, I cleaned the oven the day prior and followed the directions exactly as written. The meat was medium rare to a perfect rare in the very middle and the taste was out of this world. I changed the spice combo to some of our favorite herbs, sweet basil, thyme, and a touch of rosemary. Then I mixed those with the fresh ground pepper & room temp. butter. Afterwards, I liberally sprinkled the kosher salt, as chef John wrote. UMMMMM, good!
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Thanks so much Chef John for this recipe! I fixed an 11.5 lb. prime rib roast for Christmas...