Horseradish And Garlic Prime Rib

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PERFECT!!! I'm not a fan of horseradish, but my husband is and he absolutely loved it! I did too. I just scraped off the horseradish. :-D I absolutely love prime rib! I had to cook my 6 lb prime rib for 2 hours for the medium rare doneness. It went great with the sauteed mushrooms and onions I did! YUM! The meat just melted in your mouth! Thanks so much Tyler!

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I have used this paste on multiple prime ribs and it has always turned about perfectly. Excellent balance of flavors!

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I have used this recipe for very special occasions for the past 4 years. It has now become our traditional Christmas dinner and the family would be very disappointed if I didn't make it. It always turns out perfectly. As long as you start with a good quality prime rib and follow the time table and ingredients, you'll never taste better.

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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!