9 Reviews of Prime Rib Roast With Fresh Garlic and Rosemary

From: justcallmejulie

On Feb 1, 2005

This worked beautifuly. The rosemary and garlic made it taste so good, and the smell in my kitchen was H E A V E N L Y ...And it was so easy!! I relaxed at my daughter's soccer game while the turned off oven did the trick. It really worked and there was just the right amount of each type of meat from rare to medium well. Rita, it was awesome! THANKS!

From: Gay Gilmore

On Dec 27, 2006

LOVED THIS. Absolutely perfect. Gorgeous — as you can see from my pictures Will make again and again.

From: Lainey6605

On Dec 28, 2006

This was delicious. I have been using a similar recipe for cooking prime rib on Christmas Eve, but I really enjoyed this one. The fresh garlic gives it an extra special flavor and I wouldn't make it without. The rosemary is also perfect for the prime rib. The cooking method is so easy and the perfect way to time your dinner. I cooked my roast the second time for 50 minutes because I like some of it to be a little more done on the ends. My family thought this was the best prime rib yet.

From: 2 girls' mommy

On Dec 25, 2007

Was so good, our guests were able to cut it with a butter knife. I loved that 8 mos pg we could have such an easy main course hosting Christmas. I think will be our new Christmas tradition. We did wait about 20-30 longer to turn back on the oven for a little over 5 lbs and it was perfectly medium throughout most of it.

From: *MessyPessy*

On Apr 3, 2005

Ok I'll say up front I didn't use the garlic or the fresh rosemary. I used kosher salt and some fresh ground mixed peppercorns. The taste was fabulous and the cooking method was easy. I had a smaller roast as I was only cooking for two the outer ends of the roast were medium-well and the middle came out medium rare. I made this with garlic mashed potatoes and made pan gravy from the drippings. It was delish. Next time I will include the rosemary and garlic. Thanks for posting

From: Lydiamis

On Mar 27, 2006

Wow, what an easy way to get the cow cooked! I was intimidated until I read the directions and saw how easy it is. This was great and came out just the way I like.

From: Dawnab

On Oct 22, 2009

Awesome recipe, mine sat for about 3 hours. I love this more than some of the other "rest in the oven" recipes because the coating is edible and the garlic flavor puts it right over the top. Served mine with baked taters and brussels sprouts. Thanks for a keeper!

From: Jud!th

On Feb 14, 2007

I used a bone-in roast and followed the recipe as written as a treat for my family for Valentine's Day. The meat was perfectly cooked and the seasoning was enough to add that "certain something" without eclipsing the flavor of a beautiful cut of beef. All 4 of us agree that this is superb — I would serve this to guests, which earns my 5 star rating.

From: Chef #670089

On Nov 8, 2008

Heavenly is the world that comes to mind after eating this roast, and I don't even like prime rib! In-laws were coming to visit and we made this roast for dinner and served it with the Horseradish Sauce (Prime Rib Roast), asparagus and mashed potatoes. Everyone LOVED this roast, definitely a keeper and will be made often. Thanks!