Mustard-Crusted Boneless Prime Rib Roast with Cream Sauce

Love the recipe except that I over cooked it twice. Fist Xmas, I tested at 3.5hrs and it was already at 130F. Second time (this year), it was already at 155F! Ack! 225F is the right temperature, ignore those who are used to cooking at high heats. Machos. Just be sure to check for doneness starting at 2.5hrs!

• tigerrooster

• California

• 12/24/2020

The reverse sear method is the best process for roasting. Ignore comments that encourage higher temps, 225 is not an error. Only because we were a bit short on time did we up the temperature to 245 degrees. Also, we think a thermometer reading of 120 is too rare for most people, unless your family likes it “blue”, so we went to 125 deg +. After 3 hours our 6.4 lb roast was ready to rest. My brother-in-law bought a wagyu boneless roast, so there was serious money on the line to get it right. Perfection!

• jnfailey

• Carmel

• 2/23/2020

This is the best recipe for prime rib I've ever made - it was received with rave reviews! If any diner preferred their meat a tad more well done, we popped their serving under the broiler; this was a great method because overcooking the entire roast is a costly and unappealing error.

• lindancor

• Charlotte, NC

• 3/1/2019

You need to set the oven to 325! I don't know how it could possibly cook in 4 hours at 225!! Fix this one error, and the rest is heaven! I'm not a big fan of a beef roast, but this was spectacular. Even better with the sauce! Definitely a keeper, this one! I'm giving it a 3/4 forks because of the temperature error in the recipe, but the end product is a SMASH HIT!

• Anonymous

• Norfolk, MA USA

• 12/28/2018

好了,不知道哪里出了问题。用探针thermometer and pulled meat from oven when it registered 120. Let it rest 1 hour, then put it into 500 degree oven for 10 minutes. Inside was RAW, so put it back into oven and continued to roast until internal temp of 140. LUSCIOUS! It would've been helpful if the recipe specified what the final temp should be.

• cathyr8bd

• Central New Jersey

• 12/26/2018

Low and slow will always pay off when cooking a roast. The crowd went wild as soon as this one was sliced. The sauce was also well received by the gathering of six. I pulled it out of the oven at 125 degrees and let it rest an hour. Perfect. And I'm a vegan, so I can only report what they said. This is my second time around with this recipe.

• dsarosik1

• Lake Tahoe

• 12/26/2018

I have a question...do you let the roast rest in or out of the oven? I'm very inexperienced with cooking large pieces of meat and need some advice! I'm looking forward to making this but certainly don't want to overcook it!

• mnh1125

• San Diego, CA

• 12/23/2018

Perfect!! I did use a 6lb boneless roast and it was finished just like the picture. Even, tender and flavorful. The crust in the picture looks like they used stone-ground mustard(?), but I used Dijon as per the recipe. Previous poster mentioned if you need to adjust time for convection...I did not and just followed directions.

• michellewoo8966

• Bellevue, WA

• 1/2/2018

Easy and delicious. Everyone loved the sour cream sauce.

• Anonymous

• San DIego

• 12/27/2017

Question: How do I adjust the time and the temperature for a 4 pound roast using a concection oven?

• Til

• Bloomfield, MI

• 12/21/2017

No, the 500 degree blast will not cook the meat any further. You only do it 5 to 10 minutes (more like 5 to 8) so there's no risk of overcooking. This is the way to go for prime rib.

• Anonymous

• thethe louthThe southThe south

• 12/20/2017

This is not a review but a question. Will the amount of time at 500 degrees make the inside meat cook too much

• franfoodnook

• Jamesport, long Island

• 12/18/2017

Fantastic. Ditto on reverse searing. I did mine at 150 until the internal temp was 130 (5.5 hours). Coated than it seared at 550 for 20 mins. Perfecto. I’ve been making prime rib for Xmas for the last 6 years. This recipe was the best one yet!

• DD

• New York

• 12/25/2022