Reviewed: Dec. 19, 2006

This method of cooking may make you hesitant BUT it works every time !!! The trick is DO NOT OPEN THAT OVEN DOOR TO PEAK AT YOUR ROAST - Tape it shut if necessary to stop your curosity... you will absolutely be 100% satisfied if you do this.

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1930 users found this review helpful

Reviewer:

joyce

Reviewed: Dec. 22, 2006

I cooked a rib roast last year for Christmas just like the instructions say and it was outstanding. Everyone raved.

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149 users found this review helpful

Reviewer:

BJM5596

Cooking Level: Expert

Living In: Tallahassee, Florida, USA

Reviewed: Dec. 26, 2006

the roast was very good, altough I would liked it a little more on the rare side. I would definantely make it again and I would recommend it to anyone.

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6 users found this review helpful

Reviewer:

minka

Reviewed: Dec. 27, 2006

Great recipe.. we added a little additional kosher salt and garlic powder and it came out incredible!

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4 users found this review helpful

Reviewer:

Spicelend

Cooking Level: Expert

Home Town: El Campo, Texas, USA

Living In: Woodbridge, Virginia, USA

Reviewed: Feb. 4, 2007

Delicious and very easy. Makes unbelievable sandwiches. This is almost exactly the same recipe as Paula Dean's.

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7 users found this review helpful

Reviewer:

SHARIBERRY2

Reviewed: Feb. 25, 2007

Very simple and delicious!

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5 users found this review helpful

Reviewer:

ANNIEFRAN

Reviewed: Mar. 23, 2007

Made this roast for Christmas and it turned out perfectly medium-rare and delicious. I did stud mine with garlic, which added something nice, I think.

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137 users found this review helpful

Reviewer:

AMYSPRITE

Living In: Madison, Wisconsin, USA

Reviewed: Apr. 8, 2007

I made this on Easter and it turned out fabulous. I got rave reviews from all. I couldnt believe how juicy it stayed after being in the oven so long. No one even used the au-jus i made for on the side!

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3 users found this review helpful

Reviewer:

YOJAYLES

Reviewed: Aug. 7, 2007

works perfect everytime

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4 users found this review helpful

Reviewer:

diana

Reviewed: Sep. 18, 2007

I also add rosemary to the rub mixture. This method really does work every time! You keep the roasting times the same no matter what size roast you use - the larger the roast is, the longer it will continue to cook during the time the oven is turned off. The second roasting time should be 30-40 minutes for rare; add 10-15 more minutes for medium or well.

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1239 users found this review helpful