31 Reviews of Prime Rib Roast

From: Joanne Cadieux

On Mar 28, 2004

Seasoning was great. I had a 7 rib 17 lb. roast. Roasted it for 1/2 hour at 475 & then only 2 hours at 300. Make sure to start checking the thermometer after 1 to 2 hours or you could end up with very expensive shoe leather.

From: bratty

On Nov 29, 2002

This was the first time I had made prime rib at home so I was a little nervous about any recipe. This was simple, with very few ingredients, and that is why I chose it. I didn't want something loaded down with seasoning to overpower the flavor of the roast. This fit the bill perfectly. This was simply wonderful! The meat was so flavorful, and it cut so tender, and melted in your mouth. We love horseradish too, so I also made the sauce, which was just as wonderful as the roast. This is definately a keeper Miss Annie! Already planning on making it again for New Years!

From: PaulaG

On Dec 25, 2006

I used a 6 pound roast. I cut the cloves into fine slivers and inserted them into the meat using a sharp knife. The roast was then sprinkled with a seasoning salt blend and seared the 30 minutes at 450 degrees in my convection oven. The temperature was lowered to 300 degrees and in approximately 2 hours, the meat thermetor indicated it was done to medium rare perfection (130 degrees). I allowed the meat to stand covered a few minutes while the final prepartions for dinner were made. This was served with the horseradish sauce which I made using homemade plain yogurt in place of the sour cream. This definately made a delicious Christmas Eve dinner.

From: HisMonie

On Jan 3, 2007

Followed the recipe to the "T" with great success! Moist, tender, and with such flavor no sauce is needed. Although, I made the Horseradish Sauce just because, it was very good! Will be using both recipes from now on. THANK YOU!

From: Tiffanee

On Apr 26, 2003

This was so good!! This was my first prime rib and it got rave reviews. Thanks so much for adding the cooking time. I do not have a thermometer, so this was extremely helpful.

From: ms_bold

On Jan 16, 2004

I also used this recipe for my first adventure with Prime Rib. It was wonderful. I followed the time guide in the recipe, but also checked the internal temp of the prime using the Joy of Cooking as a reference. It came out perfect! Hubby made a pig of himself. I prepared the horseradish sauce, but we decided that we prefer Reese's with our prime. I will use this cooking method for all future Prime Ribs. Yum!

From: PanNan

On Dec 26, 2002

I made this recipe for our Christmas dinner. Wow! It was delicious. I just added some herbes de Provence when I rubbed the garlic, salt and pepper on the roast. The whole house smelled wonderful while it was cooking. I let it rest, covered with foil, about 15 minutes while I de-glazed the roasting pan with a little red wine, and made a nice brown gravy from the drippings. Some of the drippings were also used to make Yorkshire pudding. We decided we didn't need the sauce this time, so I didn't try that. I'll definitely be making this again and want to try the sauce, too.

From: Manami

On Mar 23, 2007

Hello Miss Annie, fantastic! Need I say anything else? I made this just as posted and served it with the Horseradish Sauce and of course herb popovers by Sharon123! We had a delightful meal! Thank you so much for sharing, Diane :=)

From: Mary #3

On Jan 24, 2005

This was the easiest best Prime Rib ever. It was the first time for me to cook prime rib and it came out wonderfully.

From: Baby Kato

On Nov 15, 2004

This was awesome Miss Annie...simply awesome. I would give this 10 *'s if I could. My family & I enjoyed this very much. What flavour and it was so easy to make. Another killer recipe. Thank you.