recipe reviews for:

Blackened Prime Rib

“A definite different twist on an old classic. This prime rib will really spice things up! Use the pan drippings for au-jus or make some delicious Yorkshire Pudding. Whip up a batch of fresh horseradish sauce and serve this prime rib with garlic asparagus or a fluffy baked potato. Please note the total time includes 1 hour for marinating.”

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Reviewed: Jan. 10, 2012

I follow the instruction to a tee but added two tsp of garlic salt.....not impressed. Spent $30 bucks on two nice size prime rib....tasted ok, but wont use this recipe again

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2 users found this review helpful

Reviewer:

Maurice B.

Home Town: North Bergen, New Jersey, USA

Reviewed: Dec. 21, 2011

made this for christmas 2009 for very picky eaters. Everyone loved it. Did not cut meat from bones and it did not seem to matter. Making it again this christmas 2011

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3 users found this review helpful

Reviewer:

Murray Recipes

Cooking Level: Expert

Reviewed: Jan. 27, 2011

We dont give many 5 stars..... we do this with Rib Eye's and Filets - it does not have to be on a roast....we love it!

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8 users found this review helpful

Reviewer:

Mark Andreski

Reviewed: Dec. 25, 2010

This made way too much. It did not flavor the roast except on the outside--which was too spicy/salty for me. Ended up scraping off the seasonings and not eating the outside of the roast. Next time I roast it as is, in a 250 degree oven with oven thermometer.

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8 users found this review helpful

Reviewer:

albalegume

Reviewed: Dec. 10, 2009

I dont make it this way every time but it has become our favorite and most requested for Christmas! I followed directions and the spices formed a crust which we peeled off before carving. Such a great flavor all the way through to the middle hardly anyone used Au Jeus {spell} or horseradish! You know its great when all you hear is MMMMMMMM, Chewing and clancking silverware! Read one review that said it wasnt flavorful enough, she must have really messed up because I have had Prime Rib from everywhere, its my favorite, and this is definately the most flavorable recipe I have had! It was hard the first time to put that much chili powder on a $150 roast but am I ever glad I did! I recomend following recipe exactly at least the first time, chill overnight and remove from fridge 1 hour before cooking. Cook to your liking! ENJOY- 6 Stars

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14 users found this review helpful

Reviewer:

Rob Pethers

Cooking Level: Expert

Home Town: Dansville, Michigan, USA

Reviewed: Feb. 1, 2009

Absolutely delicious! Cooked this for my friends last week for the playoffs and they devoured it! Great use of spices.

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11 users found this review helpful

Reviewer:

travreal

Reviewed: Dec. 19, 2008

I cooked this for my staff today for our Christmas "lunch". I was a little worried that it would be too spicy for some, but everyone raved about the taste. Great recipe....won't be the last time I prepare prime rib this way!

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16 users found this review helpful

Reviewer:

Dale

Reviewed: Dec. 9, 2008

This is the exact recipe found in the Christmas Party (Food and Music) collection that my Sister sent me, purchased from our favorite home shopping network!!! Love that Q! Great recipe! So easy, so good!!!

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8 users found this review helpful

Reviewer:

ADonovan

Reviewed: Jan. 19, 2008

This is an excellent recipe,but at what point do the seasonings become redundant? I mean 3/4 cup of chili powder? I added all the ingredients together and by the time I got too the soy sauce I'm wondering why do I need another 1/2 cup of chili powder. So I added the blackened seasoning to the bowl and added 1/3 cup of soy sauce instead of 1/4. Then I splashed enough water in it to desolve the sugar and wet the seasonings. I also did't separate the meat from the bone. I poured the mixture over the meat. It was very thick and clung nicely.I let it sit in the fridge for an hour then I cooked it as directed to 145` and was quite pleased with the result. I will definitly use it again and I will try it on pork spare ribs.

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36 users found this review helpful