COOKING.COM REWARDSLEARN HOW TO START EARNING REWARDS DOLLARS Info »
View cart background image
0
items
Checkout
Americas Test Kitchen
Free Shipping On Orders Of $49 Or More
By Category
By Main Ingredient
By Convenience
By Cuisine
By Occasion
By Diet
Get Timely and Delicious Recipe Updates
 
See Today's
Trending Tweets

Three-Ingredient Prime Rib Roast
Source:
Recipe Reviews Add to Fav save recipe View Fav view my favorites Email Friend email recipe to a friend
reviews by:   date  |   rating  |   cheers  |   reviewer name
 Reviews:  7   Viewing: 1 - 7  
Rating: 5
by: Ann, GA Reviewed: 04/14/2012
Delicious!
I used the rub on steaks, too. Love it
0 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Michael Reviewed: 01/01/2012
great DISH
I made this last night with a slight variation. Vanilla beans was a little push for me but I added an extract and ginger and it carried it over the top. I carried it to work and everybody loved it. I prepared it at Medium and the meat practically melted in your mouth. Preheat/baked @ 425 for only 15 mins. and followed the recipe as written and it was DELICIOUS!!!
0 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Anne Reviewed: 12/26/2011
Too hot for too long!!!
I have to tell you that if you cook your roast at the suggested temperatures you're guaranteed to have a tough roast! Rather than brown it in the oven, brown it in your roasting pan on the stove top. A quick sear will give you a nice crust. Then pop it in the oven at 225 and use a quick read thermometer, 135 is medium rare. Time depends on shape and size, mine took about 30 min per pound. Put it in early, rest it covered while you make the side dishes. The higher the heat the tougher the meat!
7 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: Frank, NV Reviewed: 12/26/2011
stick to tradition
this recipe is not meant for an important holiday like Christmas dinner The ONLY three ingredients on a roast prime rib should be: Kosher salt Fresh ground Black pepper Garlic I made one last night with these ingredients & the whole family were complimenting on it.
1 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Abby, OR Reviewed: 12/25/2011
Best Prime Rib Yet
We have made prime rib many times, generally following James Beards's guidelines. We tried this variation, but without the vanilla bean, which we didn't have. It was fantastic! Want to make it again with the vanilla bean.
3 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: helen Reviewed: 12/25/2011
my opinion
This is the WORST cooking technique if you like rare to medium prime rib. If you start the rib in a hot oven it *completely* overcooks the outer inch and a half of the meat and you are left with a tiny eye that is the right temp. Cook at 275 degrees til rib is 120 degrees for medium rare then pull the rib out of the oven. Jack the oven up as hot as it will go and when it's there put the rib back in for 8-10 mins to brown. Let it rest for at least 45 mins. Carve. 130 degrees for medium
2 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Sharon, WI Reviewed: 12/19/2011
So good, we're having it for Christmas again!
I receive Food & Wine magazine and when I read the recipe I thought it sounded strange: Coffee and vanilla on prime rib for a rub? It was amazing! Our family ate every scrap of meat. The next morning when my husband took a sip of his coffee, he said the taste made him so hungry, and he wanted more of that prime rib.
88 people gave this Cheers. Click here to Cheer this review. Report Violation
Return to Recipe
 Reviews:  7   Viewing: 1 - 7  
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You