By Kittencalskitchen on July 09, 2008
"As with any cut of beef it is important to allow the meat to come down to room temperature this will relax the meat fibers to create a more juicy tender roast, you should figure on about 1 hour per bone sitting time, so plan well ahead don't even think about cooking the roast or any beef roast or steak from a cold stage! --- since salt tends to draw out the moisture from the meat I would not recommend using any salt while cooking you may always add some after cooking --- for the very best results you will need an instant-read meat thermometer for this -- you may adjust the seasoning amounts if desired and you may completely omit the fresh garlic cloves and just season with garlic powder ----- NOTE for more tips on the perfect prime rib see my Kittencal's Perfect Prime Rib Roast Beef"
Serving Size: 1 (2292 g)
Servings Per Recipe: 1
"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."