I have made this roast twice. Once to practice for Christmas dinner and once for the real thing and now am in the process of making for the third time. The first time I made it I use the garlic and rosemary and the roast turned out delicious. For Christmas, we forgot the fresh rosemary when we went to the grocery store, so I just used salt, pepper and olive oil. I think the real winning tip here is to remember to leave the meat out to get to room temperature and also to brown it before roasting. I have only been "on meat" for about a year, since I am a former vegetarian of 15 years, and not super experienced in cooking meat, yet. Both of my brother in laws said that the roast was cooked perfectly (which apparently is hard to do?). I also thought the roast was very tender and tasty. A couple more things. I thought the perfect doneness was achieved around 145 degrees and I added more corn starch to my mushroom sauce, because I prefer my sauces a little thicker. If you want something to make for a special occasion, or maybe you picked some prime rib up because it was on sale, this recipe is a real treat!
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I have made this roast twice. Once to practice for Christmas dinner and once for the real...