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I've REALLY enjoyed using this prime rib cooking method and it has been foolproof until now. The four previous times I've used it the roasts were in the 5-7 lb range and they were about as close to perfection as you can get. This time, however, I used a smaller roast in the 3-4 lb size and it came out well done without any pink. Our guests at tonight's dinner were understanding and those who would normally ask for end cuts were very pleased, but those of us who like our prime rib on the medium rare side had to just grin and bear it. Please do not misunderstand because I'm not complaining. In truth, this is STILL the best way I know of to roast a prime rib. One just must understand that the size of the roast does, in fact, count. The timing of 1 hour, 1 hour, 1/2 hour are still solid, but adjustments need to be made for roasts that are under and over weight. Five lbs seems to be the magic number in terms of sticking strickly to the cooking times. My experience is that a 7 lb prime rib comes out too rare and as I've mentioned above the 3-4 lb roast was simply overcooked. I will from this time forward compensate on the final cook time cycle making it shorter or longer as needed. Use a meat thermometer and it will solve a lot of potential problems.

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JohnChofu March 04, 2008

I was nervous to try this method, because the meat was so expensive.... BUT I'M SO GLAD I DID IT!!! The roast came out perfect! It was 5 1/3 lb boneless prime rib - it was medium rare with a very crispy outside. Perfect. I'll be passing this recipe along!!! Thank you for sharing! Julia

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JulesKlimek August 22, 2014

This is an easy recipe and ALWAYS turns out perfectly. Nice, too, to rub fresh garlic over, salt and pepper or rub with Cavender's Greek Seasoning (that's what I use most of the time) I, too, have been using this recipe for YEARS ... Always a perfect roast unless someone wants well done and then the closest they get to that are the end pieces...otherwise, perfect medium. The only difference in my recipe is preheat to 375 degrees, put room temp. roast in oven for one hour. I literally tape the oven closed. You can start early in the day...cook for the hour and forget it until later...doesn't matter how long it's in the oven (just don't open the door). Later, turn it back on at 375 degrees and cook for another 45 minutes. Turn oven off then let roast rest for about 15 minutes, covered. I make "beef au juice" with the left overs in the pan along with desired amount of beef paste and water ... As good as any in any ***** restaurant....Serve with popovers, if you like ... they are wonderful with the juices.

Good luck ... You're sure to impress !!!!

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Loretta B. November 24, 2012

Superb, just as good as when I first cooked prime rib with this technique in 1975, prompting my brothers to each purchase the cookbook I used. This became "our" family recipe. (And immediately following, I learned that MDM had a competittive streak involving beef wellington, endless shrimp cocktail and enough Mumm's Extra Dry Champagne to cause 2 grown children to pass out...). I had a 5.56 lb roast. Johnny's seasoning isn't available here, so I used Paula Deen's House Seasoning Mix, my now standard roast seasoning. I found the best rib roast available locally and followed all instructions to a "T". DH said this was the best meal he has had in weeks. Served with Horseradish Cream. (This recipe is suitable only for roasts between 5-7 lbs.) Made for The Wild Bunch of ZWT8 for its visit to Great Britain.

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KateL August 22, 2012

I thought this was pretty good!

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LizzieLou December 21, 2009

This does NOT work a three pound roast! I just took mine out after following the instructions exactly...the temp was 146 degress! I have used it on bigger roasts and it works great but not smaller ones.

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Tapout September 26, 2009

The cooking technique was perfect. I had a 7.5 LB roast.

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itsjudyg December 25, 2008

This recipe worked out very nicely for Christmas dinner. I had to leave the roast in an extra 5 minutes for the "squeemish" in our family but it would have been perfect for me exactly as written. For other chefs--125 degrees is a perfect internal temperature for medium rare and is exactly what this roast was before my "extra 5." Thanks for the recipe.

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Kathy!! December 27, 2007

YUM! I cant believe I made my own prime rib! I feel like I can do anything now:) My only problem was I like mine on the rare side and even with taking off about 15 minutes at the end, it was still a bit done for my taste. Seasoned with Cajun seasoning..MMMMM! Thanks so much for an awesome recipe which I will use again!

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Ang11002 September 09, 2007

Wow! You are right, this is like magic! I cooked it exactly as you stated and this roast turned out beautifully! Done just the way we like it, and quite tender. Made for ZWT 3, thanks for posting!

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~Leslie~ May 31, 2007
Magic Prime Rib Recipe