1/2 cup of salt ? Really this recipe ruined a 6 pound Rib Eye Roast. I could see the next recipe down working. We are not the salt babies generation anymore. Where do we send the receipt for this roast $48.00. I will go back to just sticking sliced garlic into meat and lightly pepper and never do rubs again.
Very easy, and it is "perfect". A standing rib roast is so expensive, I was a bit timid about cooking it, but this recipe is outstanding!
EXCELLENT - i've made this twice and it was perfect both times.
The first time I made this it came out perfectly...for us that is a medium-rare interior, but the second time, using a smaller roast, it was more well done than I wished. I will continue to use this method, but also use a meat thermometer.
This was my first attempt at making prime rib and it was wonderful, very tender and juicy. We loved the flavor the seasonings gave it. My very picky 5-year old kept asking for "more meat, more meat!" The only things I did differently were to start the oven back up at 2 1/2 hours (running short on time), and to cook it to medium. This will be the recipe I use from now on. Thanks!
This was great! The house smelled wonderful all day! The only change I made was to sear it at 500 degrees for 15 minutes and then followed the instructions as per. I left it in for an hour at the end just because some of our guest's liked theirs cooked a little bit more. I used a 5 lb. roast and it came out Med-Med/Well on the outside and Rare to Med/Rare in the middle. It was very juicy and lots of drippings for gravy. This is how I will cook my roasts from now on because it is soooooooo easy and free's up a ton of time and worry about checking the temperature every 15 minutes. Better than we have had in many well known restraunts!!! Great recipe! Thanks