Reviewed: Mar. 30, 2013

I have never tasted a prime rib like that, absolutely wonderful! - Ginette - St-Sauveur, QC

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ginpa

Reviewed: Mar. 30, 2013

I have made this several times and my family continues to ask for more...

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robin1222

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Johns Island, South Carolina, USA

Reviewed: Mar. 19, 2013

I have used this recipe a few years in a row now for Christmas and my family and I absolutely love it! Thank you so much for sharing this!!!!

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calleyfornia316@yahoo.com

Reviewed: Mar. 15, 2013

Great recipe. Today is the second time I've made it. The problem with it though is that the time on here is too short or the temp is to low. After trying this a second time, I had to bump the temp to 180 C and keep it in there for an extra hour and a half. It turned out great.

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zericon

Reviewed: Mar. 3, 2013

Excellent, flavorful, juicy

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Jean

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

Reviewed: Feb. 26, 2013

I've always had trouble with roasts as I tend to always overcook them. Used this recipe twice with sirloin tip roast and it turned out perfectly as medium rare both times. Prime rib is a better cut so I know recipe will be even more delicious next time when I use prime rib roast. This method of cooking roast is the best that I have used.

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Judy

Reviewed: Feb. 23, 2013

I used this recipe last Christmas Eve. I had never made a prime rib in my life, so I was a bit nervous. It came out amazing! We did have to cook it a bit longer but we used the meat thermometer and it turned out great! Served with "make ahead mashed potatoes".

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Dana

Reviewed: Feb. 18, 2013

Wonderful! Although I prefer my meat a little rare so next time I'll take it out around 110 I think. It was a light pink in the middle and grey around the edges at 125, so a bit medium for my preference, but still so juice and delicious. By the way, I cooked it at 460 for 12 minutes as suggested by many others, and then it took about 2 hours at 325 before it got to 125 degrees. I had a 4 pound rib roast, so I really expected it to be faster.

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