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You are absolutely right about the internal temperature. I cooked a 10lb + prime rib roast until the thermometer read 60 degrees C and let it rest. The blood that came out was off putting, but by the time it had rested and relaxed it was a perfect medium rare and melt in the mouth. I did not make an Au Jus - just served with a horseradish cream sauce and Awesome Asparagus ( recipe 85492) with a touch of feta cheese.
Fantastic! I used this recipe for Christmas Eve dinner for my family and it was a hit. Over the last couple of years, I have used several of your recipes and they always come out perfectly. When I do a search and one of your recipes shows up in the list, I don't even bother looking at the others...
This is truly a 5 star roast! PERFECT!!!! Just follow the directions and you will not be disappointed. The garlic and the sauce, it's all just right. Second Christmas I have made this. DOES NOT DISAPPOINT.
Kittencal, you are my favorite chef on Zaar and this recipe is one of the reasons. OMG...we were in heaven. My 9 year old twins said "it tasted better than what you get at the Ritz Carlton". This was superb. Couldn't be any better. Made it with your Fantastic Never-Fail Pan Yorkshire Pudding, #146196, which was equally good. My family is still saying how great this meal was...that it was the best meal we've ever had together, which is a HUGE compliment, considering what picky eaters they are. This will be our new Christmas dinner from now on, and any other excuse we need for a celebratory meal. OUTSTANDING!!!!!
I made this for Christmas Eve and it was aboslutely wonderful! I followed the recipe exactly and it turned out perfect.
What a hit! This was the first time I have made Prime Rib and it turned out excellent. The only thing I did different was to baste the whole roast with Kitchen Bouquet before seasoning it to help with the browning process. Turned out tender, juicy and delicious. The garlic was to die for.
Excellent Rib Roast preparation.I did not veer from the recipe and was only able to infuse the Garlic the same morning with great results.I let it sit out on the counter for 3 hours before cooking as I do with most pieces of meat(time on counter depends on size of cut of course).The au jus is a must here.Can't go wrong here ....Thanks
Bravo, Kittencal! Another delicious recipe! I made this for my mom's birthday and did a trial run last night. I used I tried Perfect Prime Rib Perfect Prime Rib because I didn't have time to do the overnight garlic. However, with Perfect Prime Rib it turned out extra well done...wasted a perfectly good prime rib! I tried yours tonight for the first time. I had to adjust the baking time since I did a small prime rib, but you were right...I checked the temp a few times, and it came out perfectly. Juicy, pink and tender. Thanks so much for this great recipe! It's definitely a keeper!
Served this at a dinner party last night and the meat was amazing - not a single dry piece! The flavor was so great - thank you for the amazing recipe. It's all I'm going to use from now on...