Reviewed: Jan. 3, 2013

Great taste, melts in your mouth. I have cooked prime rib before this way but without mustard. I will now use the mustard. Delicious indeed !

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Reviewer:

NANAHUTCH

Reviewed: Jun. 24, 2010

Cooked buffet in a truck stop years ago when cooking was still really cooking instead of opening preportioned trays pf precooked, frozen entrees. This was the way I cooked 4 primes every friday night. People drove from miles around to eat this. It is still the best way to cook Prime Rib although I've tried several other methods since then.

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14 users found this review helpful

Reviewer:

Lizzylips

Cooking Level: Intermediate

Living In: Corning, California, USA

Reviewed: Jan. 11, 2010

Where do you find the proper rick salt. I ended up using course Kosher Salt. The roast was good but I didn't get the results I thought I should get if I had been able to use Rock Salt. The Kosher salt just wouldn't stay on.

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Reviewer:

juju7542

Reviewed: Jun. 14, 2009

hubby loved it- cooked perfectly and was very tender....crust formed on top but not bottom.....even when I took the crust off...I just felt myself retaining water!!! It was very salty. I think it might be great with less salt and maybe some garlic though

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8 users found this review helpful

Reviewer:

SBOMAN

Cooking Level: Intermediate

Reviewed: Jun. 1, 2009

Excellent...meat was juicy and flavorful. I didn't have rock salt but used coarse sea salt and it was delicious.

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10 users found this review helpful

Reviewer:

JJuniper

Reviewed: May 19, 2009

Very easy - used spicy brown mustard and turned out perfect!

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Reviewer:

MISSI

Cooking Level: Expert

Living In: Tacoma, Washington, USA

Reviewed: Mar. 30, 2009

The meat was tender, but way too salty!!

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7 users found this review helpful

Reviewer:

hiptyhp

Reviewed: Jan. 27, 2009

This has become our Christmas tradition. Easy and extremely tasty!

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Reviewer:

Laurie Musick (Granny)

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Reviewed: Jan. 8, 2009

My husband and I had this for our low key New Year's Eve dinner. It was fantastic and we both agreed it was the best we've ever had! It was better than any prime rib I've ever had in a restaurant. I really liked the high heat method, as opposed to the low and slow recipes. I smeared some dijon mustard all over the roast before I pressed the salt onto it. I also ended up using kosher salt instead of the rock salt, but it didn't affect the flavor at all. Since we made it, we've been talking about this recipe to everyone we know.

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Reviewer:

MJmomto4

Reviewed: Nov. 9, 2008

A prime rib roast provided you didn't overcook it is generally a very juicy roast naturally. This recipe was ok, but I did feel it was a waste of so much mustard, and rock salt. The creamy horseradish sauce I wasn't fond of at all. But thanks for giving me something new to try!

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7 users found this review helpful