Reviewed: Feb. 20, 2012

I loved the taste of the seasonings altogether...What a great combination to put on a roast...The roast was delicious!!!

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Reviewer:

tracey

Home Town: Milton, Ontario, Canada

Reviewed: Aug. 7, 2011

Good stuff, thank you! I doubled the amount seasoning to cover both sides of the roast beef blade. It turn out very nice. Bon appétit! :)

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Reviewer:

SteveCooking!

Home Town: Montreal, Quebec, Canada

Reviewed: Jun. 5, 2011

This was fantastic! In the mix I added al the ingredients above and the ones I added were Italian, Oregano, Thyme, Rosemary, Marjoram, Anchillo chilli pepper. I lowered the temp after an hour to 300 degrees let it cook for another hour. It was wonderful! The Outer coating had some bite and was delish!

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Reviewer:

Dee

Reviewed: Apr. 5, 2011

Very tender roast with great flavor. Made exactly as written and baked for 1 hour and 40 minutes.

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Reviewer:

Molly

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Aug. 15, 2010

I made this tonight and my family loved it! I followed the recipe exactly and won't change a thing

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Reviewer:

Basketbabe

Reviewed: Nov. 26, 2009

I made this tonight for Thanksgiving and it was AMAZING! I added olive oil as suggested by another reviewer! My roast was 5.7 lbs and took 2.5 hours to bake in my 2007 Kitchenaid oven. I served it with sour cream and horseradish - SO good!!! I may make it again for Christmas! Thank you so much for a new family favorite!

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Reviewer:

KLBUMB

Cooking Level: Intermediate

Home Town: Midland, Michigan, USA

Living In: Snoqualmie, Washington, USA

Reviewed: Nov. 11, 2009

cook more than 2.5 hours at least for a medium doneness

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Reviewer:

Willytrock

Reviewed: Feb. 14, 2009

OMG this was the PERFECT RIB ROAST! Way better than the one I had at the restaurant the other day! Everyone loved it! THANK YOU! I rubbed it with a little worchestire sauce like another reviewer said, delicious! My brother-in-law who is known as the best cook in the family took home the recipe! Absolutely the best! If I could give this 10 stars I would. Recommend this to all!

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Reviewer:

Cookin4mybabies

Cooking Level: Intermediate

Living In: Clearlake, California, USA

Reviewed: Dec. 29, 2008

I must have done something wrong --- roast was tender, however no flavor -- I followed the receipe, but the sauce was unable to get down into the the roast -- it was just a plain roast unless you scooped some of the sauce off the top and ate it with each bite.

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Reviewer:

Rob

Reviewed: Nov. 29, 2008

I cooked the rib roast for the first time and I decided to make it for the thanksgiving dinner. My house smelled soooooo gooooooooood for 2 1/2 as the meat was roasting that I started to receive complements from my family before everybody tried it. :) The only things that I changed in the recipe were: 1. 4 pounds of the meat is not enough for 10 servings. So, if you have a large party, buy more meat. 2. I marinated the meat 24 hrs in advance. 3. I added more garlic. FIVE STARS! Juicy, Soft, and DELICIOUS!

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