Reviewed: Jul. 15, 2008

I really did enjoy this recipe. The sauce can use a little bit of changes, I added extra chicken stock and seasoning to it. Really enjoyed it

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yummy

	Cooking Level: Expert
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Reviewed: May 1, 2008

This turned our fantastic. With very little effort I was able to turn out a great roast dinner and the mushroom gravy was delicious. We enjoyed every bite!

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This was the best Prime Rib ever! My boyfriend and I made this for New Years and were very impressed. We had a little 2.5 pound Prime Rib, which was perfect for us. We used less of the Salt and Pepper on it since it was small, but ended up using all the Garlic and Rosemary on it (in every nook and cranny) The sauce wasn't extraordinary, but it accompanied the meat very well. We did love the mushrooms with it however. Would definitely make this again!! It made our New Years one to remember!

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Elena

	Cooking Level: Expert
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Reviewed: Dec. 27, 2007

This was easily the best gravey I have ever made. The roast was flavorful and a big hit at Christmas

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desertdessert

	Cooking Level: Expert Living In: Issaquah, Washington, USA
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Reviewed: Dec. 27, 2007

i was nervous about making this but it turned out better than i could have ever expected. followed the recipe exactly, except i used a bone-in ribeye roast. it was fantastic!!!! thanks for the great recipe!

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crockpotpirate


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Reviewed: Dec. 26, 2007

I used a five pound bone-in Angus prime rib, and it was spectacular! The beef was amazingly tender and perfectly flavored. I served it with a mushroom gravy or horseradish sauce, boursin mashed potatoes and roasted asparagus. What a hit!

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Tammy

	Cooking Level: Expert Home Town: Austin, Texas, USA Living In: Wake Forest, North Carolina, USA
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Reviewed: Nov. 11, 2007

This is excellent! Just made it again and one of my guests commented they would never order Prime Rib from a restaurant again.

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DML0322

	Cooking Level: Expert
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Reviewed: Jun. 18, 2007

For the amount of money I spent on the meat, I expected better taste.

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Alla


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Reviewed: Apr. 10, 2007

I also had to up the recipe to fit the size of the roast I had. I needed to factor the time and temp. for the roast while also having to make some beef bullion because I couldn't get as much as I needed. Add some seasoning to the sauce as well for I thought it was a tad bit too tangy for how salty and tender the meat was. . .

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Night Owl

	Cooking Level: Expert Home Town: Duvall, Washington, USA Living In: Woodinville, Washington, USA
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Reviewed: Mar. 29, 2007

I have made this the last two years for Christmas dinner. All the generations rave about it. Easy to make but you feel like you are eating the most elegant meal. Will make it evey year for years to come.

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beargriff

	Cooking Level: Intermediate Home Town: Boston, Massachusetts, USA
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Reviewed: Jan. 18, 2007

We made this for Christmas, and it was a hit! I was nervous as it was my first time making a prime rib, but it turned out great. Thanks!

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ELFINDANCER

	Cooking Level: Intermediate Home Town: Wilmington, Ohio, USA
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Reviewed: Dec. 10, 2006

This is divine. A keeper.

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Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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Reviewed: Dec. 10, 2006

This was one of the best recipes I've tried in the past year. The meat was tender and cooked to perfection. My only suggestion is to adjust your cooking times a little bit. This was a great changed from the tradition turkey dinner for Christmas.

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Teri


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Reviewed: Nov. 16, 2006

Looks fancy and tastes extremely expensive but is fairly easy to put on the table. I cut slits into my roast, put a sliver of garlic and a few leaves of rosemary into the slit instead of simply rubbing the outside of the roast. The flavor is much stronger than simply rubbing the top. I didn't mess with the mushroom sauce at all until the very end.

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VORCHA

	Cooking Level: Intermediate Home Town: Packwood, Washington, USA
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Reviewed: Nov. 11, 2006

Followed recipe to the letter. Family complained that the meat was to cold even though i roasted it for the 21/2 hours. The flavor though was great!!! The sauce I didnt care for but everyone else really liked! I will make this again but I will cook it at a higher temp then the 250*.

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Debbie


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Reviewed: Jan. 8, 2006

Upped the amounts significantly because my roast was more than 11 pounds. Also added thyme. Incredible taste. The sauce was average and probably wouldn't fool with it again but the beef was delicious and so tender.

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JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce

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yummy

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DELTAQUEEN50

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desertdessert

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crockpotpirate

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DML0322

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Night Owl

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beargriff

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ELFINDANCER

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Rhonda Brock Fuller

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Teri

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VORCHA

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Debbie

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JDVMD

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