| Actual...Unedited Testimonials |
| Hi Jeff, I just wanted to report your instructions for buying and cooking a Prime Rib was perfect. First of all, I search google by: How do I Cook a standing rib roast?" And you were the first article that came up. I had the butcher "cradle" the roast after making sure it was fresh and not frozen. I ended up buying a full roast weighting 18.23 lbs. (choice) I followed your directions to the letter and ended up with a feast fit for a king. I used the spices and prep as you advised. Purchased a Polder thermometer on the 'net. And timed it according to your instructions. I had only one problem. Three people wanted there beef "well done". Sacrilege! I carved their pcs and ran them under the broiler as I would a steak to reach their desired doneness. (I used a cuisinart electric knife for carving and it was aces!) Thanks for all your help. I am no longer afraid of big roasts. I'll cook them according to your method all the time, now. Jody Hello Jeff, My rib roast turned out great! I appreciated the tips about the difference in cuts of the rib, and I chose a three rib roast from the large end. I prepped it as you suggested. The Kitchen Bouquet certainly gave the roast a rich brown color. I'm not so sure that a tablespoon of soy sauce, a tablespoon of dry mustard, and some onion slices make much difference on a 6 3/4# roast, but they didn't hurt. For me, the most valuable part of your report is the roasting instructions. I have been cooking standing rib roasts for Christmas dinner for several years. Each year the roast turns out OK, but even using a digital thermometer, I've never been able to get "restaurant" quality doneness. By that I mean a small ring of browned meat around the edges, and a uniform medium rare throughout the rest of the roast. I usually end up with much more medium to medium well beef around the outside of the roast, with a core of medium rare. This year, your 3 stage roasting method turned the trick, giving me the result I have been seeking. Your report is educational, practical, and produces a great eating experience. Well worth it. Thanks, Bob Bolton Florence, Ky Jeff, WE LOVED THE PRIME RIB! I enjoyed reading your thoughts and experiences on buying, preparing and cooking the perfect prime rib. For just a few dollars I received a lot of informative information which will definetley become part of my recipe pantry. For Christmas this year we made a whole rib roast (approx 20 lbs) and it was cooked to perfection and tasted wonderful. My sister-n-law brought a turkey and I felt bad because it was hardly touched. It did make for good turkey soup though. Thank you again. Crystal from Tampa, FL I have tried a number of different recipes for Standing Rib Roasts most turned out good. After following your directions I turned out the best Prime Rib that I have ever done. The technique and recipe were so simple that it made prep time very quick. The roast was very flavorful and tender. My family are roast beef lovers and I had fourteen for dinner and there was not much in the way of leftovers from a 19 lb bone in Standing Rib Roast. Your report was one of the best purchases that I have ever made, I am so glad that I found it. Thanks,Eric from Cape Cod MA Hi Jeff it was great just alittle toasty on top, but that was my fault left in the oven for longer than 20 minutes opps, made a little ajustment on the finsh time and I was the star of the party. Thanks again on the scoop of the perfect prime rib, and it was. thanks. Mark Thank you so much for your email...It was perfect. My prime rib last year was so over cooked but all of the books say 140 degrees for rare. I followed your directions took the meet out at 120 and it was perfect. I did not have your spices so all I added based on your information was salt and pepper...No garlic etc, no over doing it...WOW thank you so much for the help....Summer My Prime Rib was awesome! I was nervous to make it- so expensive for a piece of meat, but I followed your recipe, and it was awesome! Kristin(from NY) Hello Jeff Well, I had a change of plans. I did not get to do the Prime Rib. I live in a very small town and obviously need more time to get something like that ordered. However, I was able to get a Beef tenderloin and used your Prime Rib instructions for the loin. It was wonderful. I was very pleased with your instructions and have a lot more confidence to try the prime rib. I was also very impressed with the meat thermometer you recommended. I love all the information you gave in your report. I like to know the whys and hows of things. If it makes sense, it is easier to remember and follow. I will definitely check your site often. Thanks,K Hi Jeff, I cooked a seven rib roast and it came out perfectly. I received a digital thermometer as an early Christmas present and it was invaluable, as was your guide. A business associate had ordered the rib from a retired butcher who seasoned it, cut the rib bones off and tied them back on. On the package he wrote “Rare 140, Medium 150, Well done 160. The internet being convenient and useful for me I searched for how to cook a prime rib and came across your website. Since your article addressed my immediate needs so specifically I downloaded your article, and was shocked to read that your rare began at 120 degrees instead of 140. I followed your cooking directions almost to the letter. The thermometer and cooking time was almost equal. Since my wife’s family likes meat more on the medium side of medium rare, I took the rib out of the oven at 125 and sure enough, during the 15 minute rest the temp went up to 130+. I will be cooking a boneless roast today, and will be using your seasoning suggestions. After reading your guide I expect perfection again. Thanks, Randy Inlow Hi Jeff - I made Prime Rib over the holidays for two separate events as I am caterer. I made both with a horseradish rosemary crust and cook them to your specifications. They both came out gorgeous. I am fortunate to have a wonderful butcher who provided me with a whole standing roast which he cradled for me. Your directions for cooking made for a juicy, perfectly rare center with a little more medium rare ends for those who like their cuts a little more cooked. Thanks so much I found your instructions very valuable. Terri |
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