Very good recipe, gary Lange. My husband likes his prime rib a little more well done that usual, so my cooking time was more like 3 hours and 20 minutes. But it was super delicious and remained quite moist despite the extra cooking time. Made for the Spring 2014 Pick-A-Chef event.
This is so good just made it family loves it! Thanks Gary
I used this recipe for Christmas Day this year and it came out WONDERFUL I threw a dash of Chayenne pepper with the seasoning salt for a little kick and it was great.
Great recipe! The cut of meat was nothing special, but it turned out perfect. I followed the directions exactly (was a 5.5 lb roast). The only thing I may change next time is to cook it to 135 degrees and let it heat up to 140 under the tent.
I made this for Easter dinner and it was fantastic. I added beef stock to the bottom of my roasting pan while cooking to make a nice gravy. Very simple, not overpowering with the onions and garlic. I will be making this again. Thanks Gary!
Excellent...extremely easy to make...I used shallots instead of onion....definitely a keeper.....
great recipe Yummy very easy to make
I was a prime rib 'virgin' until today! I was so pleased with the outcome and will make this at home instead of paying the high price in the restaurant. I set my timer for 2 hours and when I looked, the thermometer was not at 140 for rare, so I put it back in at 350 degrees for another 30 minutes....well, I should've only added 10-15 minutes because after 30, I had a 'Medium' with very little red. I recommend this recipe...the garlic and salt adds a wonderful flavor to the fat (which DH loved!).
I made my first prime rib last night and this is the recipe I used and it turned out absolutely delicious. I let the temperature get up to 160 degrees because I don't like my meat red and it was still moist and yummy. Thank you for the great recipe. Donna G. in New York.
MMMMM - also added some Keg meat seasonings to the olive oil mixture. Cooked 3 hours (6 1/2 lbs) using an electronic meat thermometer to get exact temp but it could have been more on the rare side for personal preference. Tasty and tender.