Country Club Prime Rib Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Apr. 12, 2002
This is a great recipe. The meat turn out to be very tender. However, it just taste a bit plain for me.
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Reviewed: Mar. 26, 2002
Some of the best prime rib we've had!
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Reviewed: Feb. 6, 2002
I wanted to make my man his favorite meat for his birthday and it turned out HORRIBLE. Whoever said all that kosher salt won't make the meat too salty was lying through their teeth. It smelled good but when it came down to it nobody ate more than a couple of bites, not even the dog. I wasted a lot of money on that expensive cut of meat.
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Cooking Level: Expert

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Reviewed: Jan. 23, 2002
I was disappointed with this recipe. It was too salty and not juicy enough. I will try a different method next time.
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Cooking Level: Expert

Home Town: Redwood City, California, USA
Living In: San Mateo, California, USA

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Reviewed: Jan. 15, 2002
I have been doing Prime Rib like this for 25 years and it is the very best way I have found. My guests rave! It is important to know the Kosher salt does Not make the meat too salty.
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Reviewed: Jan. 11, 2002
Please don't spoil a great cut of beef by cooking it like this. It will be either braised or steamed, depending on the amount of liquid you use. Prime rib should always be dry roasted. This may be good, but not nearly as good as dry roasted on a rack, baked slowly. The rub sounds fine, though.
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Reviewed: Jan. 11, 2002
The children really like it because it tastes good and is very tender.
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