101 Reviews of Kittencal's Perfect Prime Rib Roast Beef

From: CountryLady

On Nov 29, 2004

Outstanding flavour! I couldn't get my 3.7 lb 2-rib roast to remain "bone side down", so I roasted at 450F 10 minutes to sear each side before I lowered the heat. The timing for medium-rare agreed perfectly with my digital meat thermometer. This roast was the highlight of my "English" Sunday dinner which included my own Yorkshire Puddings (#47965), mashed potatoes & gravy. Thanx Kitten!

From: PanNan

On Apr 5, 2004

It is "the" roast alright. Outstanding recipe. I had a one-rib roast (just under 3 pounds) and this recipe was so simple and delicious. I didn't change a thing - perfect. Thanks for sharing.

From: Michelle A

On Dec 28, 2005

IF I CAN GIVE THIS ONE 10 STARS I WOULD This is a GREAT METHOD and great recipe as well.... It was my first Prime Rib and I made it for my first christmas at my mother in law's place. It turned out so juicy and flavorful. Thank you SO SO MUCH FOR the great recipe!!!!

From: Chef Fors

On Jan 6, 2006

I made this roast for New years. It was great. I am a great lover of garlic and the stuffing of garlic into the meat and leaving it to flavor the meat over night was great. The roast was crispy and juicy and mealted in my mouth. The wine adds a extra zing to the gravy. I was thrilled with the results. Thank for the great recipe.

From: nita 284904 southern girl

On Jun 6, 2007

I've always stayed away from cooking prime rib for fear i'd screw it up... no longer... this is awesome.. dh couldn't get enough.. I loved it also.. recipezaar needs to increase the number of stars for recipes like yours...

From: ChicagoRN

On Mar 23, 2008

Kittencal...once again I don't know how to thank you for yet another absolutely to die for recipe!!! I've made prime rib for Easter for the past 4 years of my marriage. They were always cooked wrong or lacked something. My husband is SUPER picky about beef and really only tolerates a steak on the grill or ground beef. Nothing in between. No roasts, no roast beef, no prime rib. I usually cook to please him but I really love prime ribs and was determined to make the perfect one that would even wow him...the toughest of critics. Your recipe did it!!!! It was FABULOUS!!!! I used tons of fresh ground black pepper and probably used 20 cloves of garlic wedged into the prime rib. Your cooking time was spot on...and the meat thermometer was imperative. It came out AMAZiNG! I truly believe the au jus is mandatory to complete this recipe and don't believe you can fairly rate this recipe without making the au jus to accompany it. It was the absolute best gravy I've ever made. I also made a horseradish sauce to serve with this, which was also so wonderful that I ate the prime rib with both the au jus and the horseradish sauce on it. I have never eaten so much in one sitting in all my life. Kittencal....your recipes are works of art and I plan to make many more of them. Thank you for another home run!!!! It was truly FABULOUS!!!!

From: 2TSMOM

On Dec 25, 2006

We just had this today for Christmas dinner and we are believers! This is the BEST prime rib we have ever had. It's the 1st time I've ever attempted to make it, and I was very worried about ruining a thirty dollar piece of meat on Christmas (especially since I forgot to do the garlic yesterday). Even without the garlic overnight, it was perfect. My family (especially hubby) thank you very much. God Bless

From: Jessica K

On Jan 3, 2006

Just realized i hadn't reviewed this yet. Made for Christmas dinner, first time me and hubby attempted to make a prime rib, and at the prices you pay for the meat i didn't want it to be a disaster. Your recipe was wonderful and easy enough that my hubby actually cooked it. the outside was nice and crispy and inside so juicy. So good with the gravy! Thanks for another wonderful recipe!

From: Michelle Berteig

On Dec 21, 2008

Easy instructions and turned out great! I had a smaller roast (3.75 pounds) and followed the instructions, roasting at 350 degrees until the meat thermometer read approx. 120 degrees. Upon resting, covered with foil, the temperature rose to 130 degrees and it was perfectly pink inside. Thanks for the great recipe!

From: Chef #687817

On Dec 14, 2007

we intertain a group of anywhere from 12 to 25 peopel each thursday and for our holiday get together we cooked a 21 lb. Prime Rib Roast using this recipe, excluding the garlic, and all 25 guests were pleased. we also had the suggested Yorkshire pudding and it was a hit.each guest brings a side dish, appetizer or dessert. everyone was happy from end cuts to center cuts. ribs will be Minestrone soup next week. this recipe is now in our archives. thank you so very much.