"I have served this cold as directed and warm. They are both fantastic."

"Love this recipe! It is perfect for company too."

"I really liked this soup recipe and didn't find it difficult to make. I omitted the cinnamon and star anise. I will make this again and adjust with whatever I have on hand any given day!"

"Love Ina but this is not foolproof. Paula Deen's standing rib roast recipe is flawless and really easy. I also have found if I cover roasts tightly vs. tenting a roast during resting it gets slightly overdone and has a steamed quality to it."

"Boneless rib eye does not equal prime rib. Prime rib is graded prime, not simply a cut of meat. If you are lucky enough to find real prime rib buying it without a bone should be illegal. I tried this recipe with choice rib eye and it is simply roast beef."

"Excellent! I had flank steak vs. skirt steak and it was fabulous. I also cut back on the vinegar due to my personal preference."

"Really moist! I did find the sauce a bit too sweet. I can't fault Chef Burrell for that since I cut back and eyeballed a lot of the ingredients."

" Mine was also quite salty I don't know if kosher salt is saltier than table salt. I am sure that my use of regular beef stock vs. low sodium didn't help! I used 1 Tbs the second time and it was much better. Both briskets were 2 lbs larger than the recipe. Regardless of the salinity in my first attempt they were seriously tender and excellent."