This was the best recipe for Prime Rib that I have ever used! I followed Barbara's instructions exactly, except I didn't have onion powder so I substituted onion soup mix and I didn't have enough time to let the meat sit out the whole 3-hours before roasting. I used a 5.5 lb boneless roast, so I set the oven timer for 1.5 hr. There was no burning or smoking during roasting as I made sure there was no loose flour or liquids at the bottom of the pan prior to roasting. I did run into a problem, though. With 30 min. roasting time left, the meat thermometer read 130, so I immediately removed the roast as we like med/rare. I let it sit covered for 30 min prior to carving. The ends were beautifully done, but the center was too raw (even for us). I was able to save the roast by slicing a couple steaks off each end, pressed some of the left over seasoned flour mixture on each side of the roast, and stuck it back in the oven for 30 minutes, which was the time left from the total cooking time of the recipe. Whe the time was us, I took it out and let it stand for 30 more min. and the meat was perfectly med/rare. My advice is to be sure you have an excellent meat thermometer! Thank you Barbara for a great recipe!
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This was the best recipe for Prime Rib that I have ever used! I followed Barbara's...