Thank you for a flawless recipe :)
For me, this cooking method has been the easiest and most delicious. I will continue to use this recipe and cooking method for every roast in the future. Many, many compliments from my guests on my cooking skills as well. This recipe and method of cooking never failed to turn out a perfectly medium-rare roast. Thank you so much for sharing!
I actually couldn't bring myself to eat this because the meat was so rare and fatty... but everyone else said it was a perfect roast. So I'm passing on their five-star reviews to you! I will say, however, that the au jus was awesome and tasted great with the Yorkshire puddings I made :)
Kittencal has done it again. Made this the other night and it was WONDERFUL. Easy and so flavorful. I followed your directions to the T. Perfect. Thank you. You need to make a cookbook. Put me on the list for first in line.
The title says it all. It really was perfect. This turned out so juicy and tender. Thankyou for posting such and easy mouthwatering recipe.
I made this using a 2lb Fillet Roast, boneless. It was moist, flavorful, and the accompanying au-jus was excellent. This recipe can be used on several different roast cuts. I followed the instructions of cooking at 450, then reducing the temp down. The only thing I did different was seared the meat earlier in the day and it sat in the fridge until I took out and left on counter for an hour. Kittencal, thanks for sharing this great recipe.
This recipe is spot on. I made this 13lb monster roast for Christmas 2011 and it was perfect. Relatives in the restaurant business acknowledged that this recipe incorporates all the best practices of the professional chefs.
I've never Eaten primerib before but I can't imagine anything better. My suggestion make as many garlic pockets as possible. As always kittencal never fails! Thank you for sharing.
I made this recipe yesterday for Christmas Dinner, and it was the best Prime Rib we have ever had - thank you for an easy and amazing recipte!