The best piece of meat I have ever had in my life

I did my Christmas Prime Rib this way and it was the best I have ever had, anywhere. I will not do it any other way in the future. It was tender, flavorful, delicious. I had the butcher cut the roast about 3/4 back off the bones but still attached. Seasoned with just Lawry’s seasoning salt and pepper all around and between bones and roast. Cooked it at 250 degrees for 4 1/2 hours, took it out to rest (tented with foil), cranked the oven to 550 degrees and put it back in 30 minutes later for about 10-15 minutes. It was loved by all. I had a 5 bone roast. Even had enough left over to make beef dip sandwiches with and those too were incredible. Highly recommend this recipe.

Perfect. I used this receipt for Thanksgiving dinner and it was wonderful. I recommend recording the initial temperature of the meat when it goes in and then checking progress every 30 to 60 minutes to ensure things are on track.

2018-01-01. My roast was 7.48 kg about 16.5 lbs. made a paste of half and envelope of crushed dried onion soup mix, 4 finely grated garlic cloves, 1 1/2 tbsp of dried rosemary and thyme, zest of 1 lemon and 3 -4 tbsp of olive oil. Rubbed it all over the roast and left uncovered in the fridge for 24 hrs. Removed from fridge 2 hrs before to allow it to come to room temperature, added another good amount of salt. Placed on a bed of celery,onions ,carrots ,garlic with dried rosemary ,thyme and salt. Added 1 1/2 cups of red white wne and 1 cup of beef broth. Placed in a 250-275 degree oven. Cooked for 3 hrs 45 min until the temperature in the middle of the roast registered 120 degrees. Left to rest for almost 2 hrs at which the temperature had risen to almost 140 degrees. Just before serving placed in a 450 degree oven for 10 min to get a nice brown crust. Sliced thinly. It was the best roast ever, juicy , full of flavour, nice and pink inside ....simpky Fantastic. Low and slow is the way to go

Best ever! First time, we made it in the oven. Second time, we used the grill with indirect heart! WOW!

It was yummy. so tender and flavorful yet so easy to prepare. I will definitely recommend it to my friends and will cook it again

Oh my God!!! I am in love with prime rib!! First time making it, and it was PERFECT!! I will start my search earlier for bones for the au jus, I used ox bones, and they were pricey, maybe use 1/2 broth, 1/2 wine also to save money.