I used this recipe on a cheap cut called cross rib roast. It came out very good. The cheap cut was very tender, The only change I made was omitting the inserted garlic cloves. The only disappointing part was the netting of the roast knocked off most of the Montreal Steak flavoring while preparing to cut the roast. My roast was only 2.5 pounds and I cooked it on my indoor Rotisserie. I checked the roast after 45 minutes and turned it off in five minutes. Perfect Medium Rare.
Made as directed using a boneless rib roast. Next time we will reduce the amount of garlic. I used only half of what the recipe called for and the garlic flavor seemed to overpower the prime rib. Roast was tender and delicious otherwise and the cooking time was right on.