Prime Rib Roast

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OMG! Perfect- There are so many recipes for prime rib and I wanted mine to just be the kind of prime rib you would get in a restaurant- so I just went with Emerils recipe because to me he is the best, I just omited the creole sauce, and let me just say- It came out as good if not better than in a restaurant......Thanks Emeril!!

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Making prime rib for the first time with Emeril's essence turned out to be absolutely delicious! I will definitely keep this recipe.

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I made a 16lb roast this past weekend & it was so good there are no leftovers! The oven is a mess but it was so worth it. Because the heat transferred around the roast evenly, it came out so pink & tender you could cut it with a butter knife. I omitted some of the cajun-type spices & added sage & it was amazing. I wish I could post a picture of how it looked with the fat cap cut back & loaded with onions & garlic because it looked like a work of art. Thanks to Emeril, I have now been nominated to cook for Easter next!

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I made an 18lb roast. I had my butcher cut the bone off of it and tie it back on for flavorful cooking but easy slicing. I also asked for extra fat for the cap, tied it on over the onions and spices and cooked it for 2hrs 40min and it came out PERFECT. Each and every slice was medium rare. The favor was marvelous and butter knife tender. My guests raved about it and said it was the best prime rib they have had in a long time. Even though my oven needed cleaning the next day it was well worth the extra work. I will always use this cooking method from now on. Try it, you will not be disappointed.

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Unbelievable prime rib! This was the first time I have attempted to make a prime rib and it turned out to be the best myself and my Christmas dinner guests have ever had. I followed the recipe but added some cherry peppers and a few habaneros along side the onions. This will now be our traditional Christmas dinner.

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If I could give Emeril's Prime Rib recipe 10 stars I would. I just made my 17 pound rib roast, with the 7 bones attached, for our family Christmas dinner, exactly the way he said too, except I put a light dusting of flour on it as we like the outside a little crunchy. Never heard of putting a rib roast right on an open rack and then right on the rack in the over, but I did it just that way, with the pan on the bottom shelf. I cooked it on 350 for 2 1/2 hours, as mine was bigger than Emeril's was and we all like it med rare. Every slice, was med rare, crusty all around the roast, fork tender and tasted awesome. My whole family raved about it and nothing left but the bones. I will never do one any other way. Thanks Emeril.

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This was my first attempt at making a prime rib roast. It turn out perfectly!!! Seasonings were spot-on, and the roast was very tender. Family and friend truly enjoyed it and it made me feel like the best cook ever!

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Yesterday we had a large group of people over and I made a 19 pound prime rib roast using Emeril's recipe. While Emeril suggests that you put the aromatics underneath the fat cap, my butcher informed me that the fat cap is often removed at the processing plant and used by them to make stock. So I, instead, put my aromatics, including a few sprigs of rosemary, between the bone section and the meat. It did take a long time to cook to the proper temperature. Longer than I had expected but I don't know if that was caused by my oven or the size of the roast itself. The roast came out fantastic. It was a big hit with all of my guests. It was so easy to prepare other than the heavy lifting of the meat but that is why I have a husband. I will definitely make this again.

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Tried this several times recently at Holiday time and parties and different sizes of prime rib. Absolutely the best prime rib you will ever make! Only change we made was the cooking time. What ever time you normally cook the prime rib at, double it, and turn the temp down to 250 degrees. We use 12-13 min/pound of roast as a starting point, then double the time when cooking it at 250 degrees. We use a digital temp probe stuck in the middle of the prime rib, centered in the meat and when the temp reads 113-115 degrees, pull it out of the oven. While it rests, internal temp goes up another 10 degrees. Prime rib is med on the ends and med-rare in the middle section. Perfect for reheating center portion later on if you have left overs. Can also do same seasoning between meat and ribs as done under the fat cap.

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This is my New Year's Eve tradition. My husband and I found the prep simple, the flavors uncomplicated but wonderful and indulgent. The leftovers make fantastic sandwiches the next day, if you have any. This year I got a better grade of rib roast, so I'm excited to see how it turns out (even the lower grade roast was lovely and luscious last year. I did use toothpicks to keep the fat cap in place over the onions, which helped keep all that flavor underneath. For anyone wanting to experiment (like we did last year and attempt a prime rib roast, this is a great recipe.