Blackened Prime Rib Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jun. 2, 2007
i make 1 or 2 of these for large parties and all the guys always come back for more... but sometimes prime rib is a little out of my price range so i use a bottom round and that works out great too!
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Reviewed: Aug. 3, 2005
I love the blackened taste but there's a fair bit of waste with the bones in this cut. I wonder if you could get more value for your money by using the same spice mixture with a boneless cut.
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Reviewed: Jul. 21, 2005
My family agreed that we really didn't taste any difference in the meat. To prepare this was time consuming and to no advantage. Sorry, Bill, but the 'old classic' is easier and faster for working mothers pressed for time.
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Reviewed: Apr. 11, 2005
Yummy recipe! Went great with garlic mashed potatoes and green beans with walnuts.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA
Reviewed: Mar. 9, 2005
I wish I had more stars to give this recipe, unbelievable, best prime rib I will ever taste!!!
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Reviewed: Dec. 26, 2004
Supurb flavor!! I used a 7 lb roast and added 2 Tbsp garlic powder to chili powder and blackened seasoning. Also, I added a cup of wine to the 2 cups of water in bottom of pan, which enhanced the flavor of the au jus. Will probably use chili powder with a little more "zip" next time for added spice (used mild this time). Final note: Pull your roast just before you think you should, then let it sit as recommended. Meat keeps cooking even after it's removed from oven, and you can always cook longer if it's too rare, but you can never uncook it. Overall, this is a must-try if you enjoy flavorful, delectible prime rib!!
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Cooking Level: Expert

Living In: Windsor, Colorado, USA

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