22 Reviews of Prime rib

From: Piglet4t9

On Apr 16, 2006

I made a 18 pound boneless prime rib for my wifes birthday. I coated the entire outside with season salt and sprinkled it with Monteral Steak Seasoning. The last 45 minute cooking time I also cooked at 410 degrees. Wonderful crunchy,salty crust, perfect medium rare. It was fantastic, guests and my self said it was the best we have ever eaten.

From: MarshaS

On Apr 20, 2003

I was never a big fan of Prime Rib until I tried this recipe. We coated the outside with our own blend of seasonings, Garlic Salt, Montreal Steak Spice, Salt and Pepper the night before and left it in the fridge over night. We followed the directions except left the roast in 1/2 hour longer to cook, but when the roast was finished, we realized we did not have to! The best Prime Rib roast I have ever eaten and will use this recipe again and again.

From: Jules127

On Mar 20, 2007

I agreed with the first reviewer, my three pound roast was well done. I don't know if I should blame the recipe or my oven, but I will definitely try it again, but will check the temperature frequently on the final cooking time. I think 25 minutes would have been perfect for mine.

From: Laurie of Anthem

On Jan 6, 2004

I also followed it exactly. After the final 45 minutes of cooking the meat was only at 135 (6 lb). I actually kept it in checking the temp. every 20 minutes. After an extra hour it was at 155, and amazing!

From: Tebo

On Oct 5, 2001

Interesting recipe. I followed it to the letter. The roast I had was small (About 2 lbs) and I though it came out too well done. It had the texture of a crock pot roast rather than a rare cooked roast. Will try it again with a larger and less expensive cut of meat. Hope you post more recipies.

From: Linda's Busy Kitchen

On Sep 11, 2007

A word of advice is to NEVER leave meat in an oven for 4 to 8 hrs. with the heat off... Bacteria starts building on anything sitting out (even in the oven) after 2 hrs., and you can get VERY SICK!

From: Zigggy

On Dec 17, 2003

I was really impressed with this simple recipe. I always had a hard time making the perfect Prime Rib Roast. Pat thank you, for making my life easier.

From: Linda from Canada

On May 4, 2002

Great recipe. It was everything it clamed to be. I followed the recipe except I sprinkled on garlic powder & rubbed in a little worstershire sauce instead of the garlic salt. The prime rib roast I had was small (About 2 lbs) and I thought it came out perfectly medium rare with the crunchy crust, I have no doubt that a little bigger roast would give me a rare in the middle cooked roast. Will try it again probably for company or for a family occasion. If you have more recipies please post them.

From: Sidd

On Dec 30, 2002

My mom cooked this recipe for Christmas dinner. It was so tender and juicy, I cut mine with a fork. It came out perfectly meduim rare. For my grandparents that like thiers well done, after she sliced it, she put it back in the oven till it was well done. Very good!!

From: Hugce

On Apr 14, 2004

Pat....this was the best prime rib we have ever had and we have it often when dining out. I made a 6 1/2 pound boneless roast for Easter...it got rave reviews. I coated it with a charcoal rub and followed your directions to the "T"...it was tender, juicy and medium rare....this is a keeper and a sharer...thanks again