Wonderful Roasted Prime Rib

From: Chef #466925

On Jan 4, 2009

Absolutely the "worst" prime rib recipe I hav ever had the displeasure to use. If you like your prime rib to be steamed, you'll just love this. Nothing at all like I had imagined it. I usually sear my prime rib at a highrt oven temp, then turn it down and slow roast with a garlic/rosemary and EVOO brushed on it, 20 min per lb and it comes out perfect every time. Thank God, I did not do this for Christmas dinner, but rather to celebrate a Baltimore Ravens play-off victory. I think even a raven would of scorned this "pot roast". Never again!!!

From: Godged

On Jan 1, 2009

After looking at all the reviews, I tried this recipe. It looked really promising. We could not get the salt to stick to meat for anything. Fortunately, we had a box and a half of Morton's Kosher Salt to work with, but it was so hard to do. We tried wetter, we tried drier, it just wasn't working. Flash forward almost an hour. of attempting crust.... Once we had finally semi-decent crust, I put my prime rib in the oven at 425 for an hour and a half because the recipe called for two hours for 4-6 pounds and my cut was 3 pounds. I was horrified to see the meat thermometer at 170 when I checked after 90 minutes! The crust was crusty, but a bunch of the salt stuck to the meat, and despite a good amount of scraping, it was stilll really salty. And WAY overcooked. I ruined a pricey piece of meat and a NYE dinner for this recipe. I was terribly disappointed.

From: ratherbeswimmin'

On Aug 24, 2003

The best prime rib on the planet. OMG!!! I made this while on vacation in Hawaii, for my parent's anniversary party. My husband, who is always trying to get in my business, thought I was going to ruin it with all the salt. This was yet another opportunity for me to prove him wrong. We like our meat medium so I took it out at 155 and it was a perfect pale pink on the inside and very juicy. I made an au jus to go with it. A feast fit for kings. Thank-you Merlot.

From: Sudie

On Feb 18, 2003

I want to report that this works wonderfully with other cuts of beef besides prime rib. I had a piece of eye round, just short of four pounds, and gave this a try. It was far and away the BEST beef I have ever roasted! This is a fun and effective cooking method and really gives such great flavor and tenderness and juiciness to the meat. Great recipe, Merlot!