PW's Prime Rib with Rosemary Salt Crust

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I followed this recipe for a 15 lb. boned prime rib which had been aged five days. After searing I set the two halves crosswise on the rack in my large roasting pan and roasted at 500° as prescribed here. Then I lowered the heat to 200° and roasted approximately two hours longer until meat registered 125° . The resulting roast was nicely browned on the outside and rare and tender inside. There were almost no drippings except rendered fat for Yorkshire pudding. Nine adults and two children raved about the results but finished less than half the meat. Next time I would skip the salt crust as it added little except for the negative of an occasional over-salty shard.

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First, the crust burned at 15 minutes in the 500-degree oven. I had a smoke-filled kitchen. Then it was way too rare at 275 for 20 minutes. I kept it in the oven for another 40 minutes before it was edible. It turned out delicious, but the recipe needs tweaking so I give it three stars.

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I went to the PW blog and followed the directions there for temperature and time. This turned out absolutely delicious. I served it with her burgundy mushrooms and roasted garlic creamy mashed potatoes. The cooking liquid from the mushrooms was so flavorful that we used it for the prime rib instead of making au jus. The entire meal got rave reviews from everyone, and I would definitely serve this again.

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Don't follow Ree's cook time, it's not long enough. I had a 8 pound PR Roast and it took 2 hours to come to temperature. It was absolutely delicious however, but be careful to remove the salt and peppercorn crust, I missed one and got a whole peppercorn. I would have preferred a little less pepper anyway. I'm looking forward to the leftovers.

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I agree with a lot of the other reviews, my cook time was much longer than the recipe (I did half the recipe with about a 5.5 lb prime rib. I saw the error of the temperature in some of the reviews, so I looked at the blog and went with 300 degrees. After 1.5 hours, I was only at 105 degrees, so I put the temp up to 350 and in another 30 minutes I was at a perfect 125! My crust fell off in one huge piece, which was actually okay because before I sliced the meat, I tasted it and it was incredibly salty, so I just set it aside. All that being said, when it was time to actually slice, present, and eat, myself and all my guests were BLOWN AWAY!!! It was fantastic! Perfectly cooked, juicy, tender, and I am so glad I finally cooked this! I was intimidated before, but not now! Thanks Ree for another incredible inspiration. I served with PW's creamy mashed potatoes and they were a hit (as always as well! You must try this!

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I cannot comment on cook time, as I have my own way of cooking prime rib - 375 for 15 min/per lbs. I also let it come to room temp before putting it in the oven. I did want to try the rub, though, and it was great, but a bit too salty. Next time I would reduce the salt by just a bit. Some of my guests thought it was perfect, and others agreed it was too salty. I achieved a nice crust on top as well with my 375 baking time.

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I made this for my family for dinner on Christmas Day. Wow!! It was delicious! Would definitely make it again!

I did have an issue with the cooking time also, but easily resolved.

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We just finished dinner and this was amazing. Hubby said it was the best meal I've made. I didn't know about the temperature change so it took longer, but the meat was still cooked perfectly. Thanks for hurling to make an excellent Christmas Eve dinner.

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I halved this recipe for a dinner party and followed the directions on her blog, that says to cook the meat at 500 for 25 minutes and a reduced temp of 300, and it worked wonderfully. Also, I let my meat sit out for about 2.5 hours to temper it--so that may have also helped reduce the cooking time. Crust was PERFECT and everyone loved it. This will be my go-to! I highly suggest serving this with Giada's Mashed Potatoes with Kale!

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I made a practice run before Christmas and it turned out delicious. I hadn't read about the incorrect temp before now and I did have to cook mine longer. I used an electric roasting pan instead of oven. It turned out ok, but next time I'll start it in the oven and transfer it to my roaster for the lower temp finish.