Horseradish And Garlic Prime Rib

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This recipe is awesome. My guests for dinner said that it was the best prime rib they had eaten. My son who can take or leave beef has asked that I make this again.I did not change anything! This recipe is definitely a keeper.

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This was really awesome. Everyone loved it and it had a ton of flavor. My family loves creamy horseradish sauce to dip it into also, so served it with that on the side. I happened to notice that this recipe was missing the fresh rosemary Tyler added on the actual show though. The rosemary and horseradish are my two favorite flavors for Prime Rib. Killer.

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This recipe is delicious, my husband made it and everyone loved it. It is now one of our christmas dinner tradtions.

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Great recipe but too salty. This time I reduced the salt by half and it came out perfect. You really want to make sure you use a prepared horseradish and just the cheap stuff in a squeeze bottle. Not much flavor in the cheap stuff. The cheap stuff was all our store had and this time I decided to just shop around for the good stuff.

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My first attempt at making a 6 lb ($75.00 prime rib. This recipe was fantastic EXCEPT there was way too much salt! I so agree w/the reviewer who wrote the same comment. Unfortunately, I had downloaded the recipe prior to that review. I will make it again, but would use way less salt & sear the meat first. We had to take off all the horseradish paste after cooking because of the salt. Next time, will sear the meat first & not use the vegtables in bottom of pan - what are we suppose to use them for after they've cooked?

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Very tasty, but too much salt overpowered the horseradish and garlic glaze on my $25.00 rib eye roast. I will cut the salt down to 1/8th cup and increase from there, if needed. I brazed my roast first by browning it on all sides for 4 minutes, (no less on each side. Then I laid it on a bed of chopped onion and garlic. NO liquid. Then I put it in the 325* oven for 30 minutes. At that point, I turned the temp. down to 300* for 1 1/2 hours. Nice and moist that way, but you have to keep it covered while cooking. Will do again with less salt.

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My first time actually cooking a prime rib, turned out beautifully!

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I made this for Christmas dinner and it was fabulous. Huge hit with everyone. I did follow other ppl's direction and did not use as much salt as the recipe called for ... perfect.

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BEST EVER! 11.75lb. cooked mine @ 250 for 6 hours total and last hour uncovered. It was PERFECT. I did not do the roasted vegetable and the outside crust made the difference. Family and Friends could not stay away from it... BIG HIT!

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I just made this for Christmas dinner and I think I understand what all of the "salt fuss" is about. The printed recipe reads 1/2 c of salt, but in the video, Tyler does instruct to add 2 c of salt. If you watch carefully though, Tyler only uses 2 HANDS-ful of salt, which is what I think he meant to say, b/c that is equivalent to about 1/2 c as the recipe confirms. Lastly, although my roast was very tender and perfectly done, it did not produce any juices in my pan when finished...just burned, very salty drippings that I would not want to use for anything else. In the video, Tyler set a 375 oven, while the recipe calls for 350. I started at 375, but after about an hour and noticing that the pan was dry and the drippings were getting too dark, I lowered it to 350 out of fear. Any comments regarding this problem would be greatly appreciated, as I would love to roast some edible veggies alongside too.