122 Reviews of Perfect Prime Rib

From: barbie66

On Dec 26, 2004

I served a 12-lb. bone-in prime rib last night for Christmas dinner (8 guests). I followed the recipe EXACTLY. All I can say is "AWESOME!!" I even taped a sign to the oven "DO NOT OPEN"....Time between cooking sessions was 3 1/2 hours. It was perfect. Just a note to those of you who have had trouble finding the horseradish powder: It is easy to find under the name "wasabi" powder, in the spice section of most super-markets. Thanks for posting, and happy holidays to all! --Marla, Phoenix AZ

From: karen in tbay

On Nov 18, 2003

I was skeptical but it worked. We did a 4lb prime rib roast - have not heard of horse radish powder so I just applied creamed horseradish almost 1/4 cup to surface of roast. Combined rest of the spices but only used 3 tbsp as sufficient to cover roast. Was I suppose to use it all??? Anyhow followed cooking instructions and roast turned out perfectly the way we like it - med rare (leaning more to rare). The time between cooking at 375 was 2 1/2 hours sit and I did not peek but I did turn the light on to look thru oven door.MMMMMMM

From: Laurieh

On Feb 10, 2005

This was so easy, and conserved energy! I will do this again and again. I didn't use the spice rub mixture as, I used to work in a gourmet resturant, and use the the one the chef always used. I will pass it on in this review because someone may wish to try it. I pat the rib dry then rub a horseradish mustard on it, pepper, garlic, and Kosher salt. When the rib is done cooking, I pour Burgundy slowly over the rib, then let it rest. The Burgundy sauce, that results, I use as the au jus. Thanks ~Elissa~ for an easy and energy conserving recipe!

From: Roszikia

On Apr 24, 2005

When our dinner guest arrived last night and found that we had only cooked a 6 bone prime rib roast (13lbs) for 45 minutes and then turned off the oven 3 1/2 hours earlier they were skeptical that they would have prime rib for dinner. During cocktail hour we reset the oven to 375 and 45 minutes later removed the most delicious prime rib medium - rare roast our guest had ever eaten. What a success! Thank you so much for sharing.

From: DK Hall

On Dec 23, 2004

After all the wonderful reviews, I used this recipe for a Christmas dinner for my husbands employees. I could not find a "prime rib roast", so I bought a whole ribeye. I also couldn't find the horseradish powder, so I thought I could just serve regular horseradish on the side. I followed directions exactly, and everyone said this was the best prime rib they had ever eaten. As a bonus, this was also, the easiest Christmas dinner I had ever made! This recipe is definitely a keeper...Thanks to the cook!

From: Pandora Spocks

On Dec 16, 2005

I've made prime rib twice in my life. Both times I used this recipe, both times I made a 4 to 5 pound roast and both times my family fell all over themselves exclaiming how wonderful it was and that I should make it far more often. The first time I made it, I followed the recipe exactly and found that I had way too much seasoning left over. This last time, I cut the seasonings by half or more (didn't really keep track because I measured out by teaspoonfuls rather than cups but I used the same ratios) and I put it in an empty seasoning bottle so I wouldn't contaminate any leftover with my hands. I ended up using all of the smaller amount that I made so that worked out great! I agree with some reviews that the outside of the roast is pretty salty, but the rest of it is juicy and tender and wonderful. And the aroma it leaves in your house is fantastic! Even better is it's so surprisingly easy to make! My 6 year old, who is unbelievably picky, wanted two servings! We only gave her the lean part so there was no seasoning on hers, but she gobbled it up and asked for more! My 18 year old said he wished I would make it every day! (ha, ha!) I may try a little less salt next time to see how that works. I give this one 4 1/2 stars easy!

From: ~jb4~

On Dec 25, 2003

This was really good....I was so skeptical about it actually working and it did. I think I needed it to be a little bit more on the medium rare than rare side though. I loved the seasonings. I cooked a 6.83 lb roast. My dd#1 loved it, she loves red meat like her momma. It was wonderful...I let it sit in the oven for 4 hours before I began cooking it the last 45 minutes. What a hard thing to do by not opening that oven door. YUMMYYYYYYYYYY!!!!!!!! )))))

From: Chef #176448

On Dec 28, 2004

I made this roast the second time and for Christmas. I had a 5 rib roast. It came out a little on the rare side. This time I started the timing the minute I turned on the oven. I think next time I'll bring it up to temp. and start timing. My family loved this, simply delicious and all wanted the recipe. and so easy to make. Margaret

From: CHRISSYG

On Dec 29, 2004

OMG! we did this last night for my Father's first visit to my fiancee's home! We had a 9lb roast followed EXACTLY and it was absolutely, positively PERFECT!! The flavor is wonderful, the spice is just right. We used McCormick AuJus, and deglazed some of the drippings into it (didn't want it to be too spiced or salted) Made great AuJus that way! As someone said before, 5 stars are not enough for the ease and result of this recipe! Thank you for sharing.

From: Pabbit

On Dec 25, 2004

Absolutely resaurant perfect. I used fresh horseradish, a 4 lb rib eye roast boneless, and the oven was off 2 1/2 hours. wonderful!