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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SILAU

Reviewed: Mar. 26, 2002

Some of the best prime rib we've had!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MAUREEN BRYANT

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.

Was this review helpful? [ YES ]
52 users found this review helpful

Reviewer:

SARAH FROM IOWA

Cooking Level: Expert

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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

REBECCA JO

Cooking Level: Expert

Home Town: Redwood City, California, USA

Living In: San Mateo, California, USA

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ANGELHAIR62650

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.

Was this review helpful? [ YES ]
117 users found this review helpful