Comments on: The Best Prime Rib Recipe

By: Marla

Marla — Thu, 13 Nov 2025 20:11:47 +0000

In reply to SJ.

Hello SJ,
If I may, I always have the fat layer added back, it adds so much flavor as it ‘melts’ over the roast!
Just be sure it is on top (with bones on bottom), when going into the oven.:)

And, as always, Sandy’s recipe and recommendations are right on cue!⭐️

By: Sandy Coughlin

Sandy Coughlin — Fri, 23 May 2025 13:55:21 +0000

In reply to Nancy. Hi Nancy - we use a lot of salt and pepper. I didn't add the amount because everyone likes different amounts. Salt it like you would typically a large piece of meat. We use a ton of pepper, too. Garlic is about 12 cloves, pressed, if not more! Enjoy!

By: Nancy

Nancy — Sun, 10 Nov 2024 23:11:42 +0000

Hi Sandy – The recipe is finite on 1c mayo, but nebulous about the salt, garlic and pepper. Looks like the garlic is about 1/3c, pepper about the same and ?? for the sea salt. Do you have estimated amounts of the S&P/garlic? Thanks! Nancy

By: Constance

Constance — Sun, 19 Nov 2023 17:47:18 +0000

This is the best recipe. Never would have thought Mayo would make it taste so good.

By: Sandy

Sandy — Thu, 20 Oct 2022 15:20:29 +0000

In reply to Gail Wright. I have never cooked a spoon roast, but we have used this method/recipe on tri tip. Delicious!

By: Gail Wright

Gail Wright — Mon, 17 Oct 2022 08:00:32 +0000

I usually cook a Spoon Roast at Christmas, would you recommend this recipe using this cut of meat?

By: Sandy

Sandy — Mon, 20 Jun 2022 02:32:35 +0000

In reply to Sally. Use the meat thermometer - use the guide for prime rib (rare, medium rare, etc.)

By: Sally

Sally — Wed, 15 Jun 2022 19:34:16 +0000

How long should you cook it if 80% of your guests prefer well-done?

By: Sandy

Sandy — Tue, 02 Feb 2021 18:12:58 +0000

In reply to SJ. I've never been asked that. I just usually ask for the bones to be cut off, then tied back on again!

By: Sandy

Sandy — Tue, 02 Feb 2021 18:12:12 +0000

In reply to Jim Baker. Yes, retie the bones on and cook that way.