Like most of the time I use allrecipes, I use a variety of techniques from several recipes. Some parts of this recipe are crucial to making an excellent, fool proof prime rib. First is letting the meat come to room temperature (although I personally would not let it sit for 3 horus). Second is using the flour and spice mixture after patting it dry. Third is searing the roast in a very hot oven (I did 500 degrees for 15 minutes). I then turned my heat down to 350 for 15-20 minutes a lb. I did a 7 lb roast that turned out perfectly. There was barely any juice in the pan, which means it all stayed in the roast.
A very helpful recipe, which is why I gave it 5 stars although I did not follow it to the letter.
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Like most of the time I use allrecipes, I use a variety of techniques from several recipes. ...