PW's Prime Rib with Rosemary Salt Crust

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wow, what a meal. made it this christmas for dinner. first time cooking a prime rib. it came out so good. thirs receipe was great. it just took longer to cook. while cooking i lost my wifi conection. so i winged it with the help of my husband and a meat thermometer it turned out great. thank you ree and food network

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I was so intimidated to try this, but did it anyway. THE BOMB!!!!!! It was my Christmas dinner and the family loved it. The crust was so flavorful and the meat just tender and perfect. I would highly recommend this to anyone, beautiful presentation with minimal effort.

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I made this for Christmas day & this recipe is wonderful!! The best prime rib ever! I used a 4 pound rib eye so I had to adjust the kosher salt down (approx 2 tablespoons & I found it a tad bit too much.

The only frustrating thing w/this recipe is the cooking time. After the temp being on 25 min at 500 degrees & 25 min at 350 the meat just still wasn't nowwhere near done. I would say 300 degrees at 50 min or so (at least for med-rare.

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Also, when you pat the salt crust on your roast, do it on a cutting board and not in the roasting pan. I did the latter and some of the mixture fell to the bottom of the pan so while it was cooking at 500 degrees, the mixture on the bottom of the pan burned and set off our smoke alarm.

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I made it for this Christmas.I set the oven up to 500 and 5 min later smoke was coming out of the oven. I lower the temperature and it took more than 1 hour to be ready. It tastes really good specially the next day.

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The pepper and rosemary crust was delicious - only gave a 4 due to the cooking times - for us the cooking time was way off - leading to a later than planned serving time and other foods being done too early. Even after searing the meat, roasting at the high temp of 500 and reducing to 275, it was no where near done after only 40 minutes of cooking time per the recipe. I put it back in for another 40 min at 350 and it was still on the rare side of medium rare (perfect in my book - reaching only 140 degrees after a 15 min rest - superb taste, but some of that comes from buying a quality piece of meat. Total cooking time 80 minutes - still a bit less than most recipes recommending 90 - 120 minutes for same size roast (6-7 lbs.

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I made this for Christmas dinner. Best prime rib I have ever had. I added extra garlic and red pepper flakes but it was wonderful with the rosemary and black pepper. I will definately be making this again in the future.

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Simply amazing; This was my first try at making a Prime Rib and it turned out perfect even with a few fumbles. I love "fancy food" as my family says and they don't so this was a great meeting of the minds. The salt crust made the meat flavorful and downright yummy as long as you didn't eat it all on its own. A very successful Christmas dinner made it along side with the Duchess Potatoes.

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We now have a new Christmas Dinner! This is by far the best prime rib I have ever made, and my family enjoyed it tremendously! I made an au jus dip with the drippings and it was so tasty. The next day we made "prime rib dip" sandwiches with the left overs!

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I made this today for our family Christmas dinner. It turned out WONDERFUL. Everyone loved it, even my 9 year old who is a bit picky. I'll definitely be making it again. Thanks Ree!