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If you've never made prime rib before, you can't go wrong with this recipe. It comes from a chef at a favorite local restaurant. —Pauline Waasdorp, Fergus Falls, Minnesota
Originally published as Perfect Prime Rib Roast in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p58
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Mar. 28, 2012 by redisaid
hal47...to clarify the use of marinades...this calls for reserving half of the original marinade which is poured over the roast prior to cooking. The marinade that the raw meat sat in overnight should be discarded as there is potential bacteria issues with marinades touched by raw meat. This is always the case with marinading.
Reviewed on Jan. 06, 2012 by JIMMAYMI
First time with recipe, I talked my wife into letting me make this for Christmas dinner. BIG, BIG hit with everyone, came out perfect!
Reviewed on Dec. 06, 2011 by CindyKayG
In the second paragraph, it tells you: pour reserved marinade over roast. Haven't tried this yet, but it sounds delicious! I'm thinking, New Year's Eve.
Reviewed on Dec. 05, 2011 by hal47
What do I do with left over marinanade? Boil and serve with roast?
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