We tried this recipe on Christmas with a 12 1/2 lb. roast. It was by far the best prime rib we have ever made, and came out perfectly medium rare when cooked to an internal temperature of 145. The outside of the roast was well done, and the center a warm and very moist and tender pink. The first inch or so of the roast at either end was medium-well to well done, so for those of you intending cook a small roast (1-2 ribs in size) I would be careful to use a meat thermometer if you are aiming for medium or medium rare. We used an electronic oven thermometer, and consequently were unable to shut the oven completely off as the oven would beep at us to set the temperature. Consequently I set the oven to the lowest temperature allowed, which on our oven was 170 degrees. I don't think the oven actually ever went on at that temperature. Otherwise we followed the recipe as written. We will definitely use this recipe again.
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We tried this recipe on Christmas with a 12 1/2 lb. roast. It was by far the best prime rib we...