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Horseradish And Garlic Prime Rib Recipe

Horseradish And Garlic Prime Rib

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (195)

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Average Rating:

Total Reviews: 195

Showing 31-40 of 195

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  • on November 25, 2010

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    we had a Prime Rib 7 bone choice cut for Thanksgiving. This recipe is wonderful and easy. the fun is adjusting items we like. i added some cilantro, wasabi mustard to the rub and lemon. WOW

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  • on November 24, 2010

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    I tried this recipe for the first time in 2004. It was our Christmas dinner for our two daughters and one son-in-law, at the time. I was so nervous, the very first time to prepare an expensive cut of beef. Everyone was so quiet while eating dinner, I wasn't sure whether they liked it or not. My son-in-law (Swedish leaned back in his chair after finishing his plate and said "Ufta" which means he was stuffed and then said the following "I don't know about the rest of you, but may we have this again next year?" It has been our Christmas dinner ever since and last year we added another son-in-law and this year he asked if we were having prime-rib again, as it was the best he had ever eaten.

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  • on July 19, 2010

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    Cooked this according to directions and used the ingredients as they are listed. The salt was entirely too much!
    The mushrooms were even ruined because I used the juice from the meat.
    We were delighted with how the meat tasted when not eating the outer portion. Would like to try this again by decreasing the amount of salt.

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  • on March 15, 2010

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    It was fantastic, but as others have commented: reduce the salt -- by about 1/2 or more. The mushroom sauce is out of this world, and I substituted Merlot for the Cabernet.

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  • on March 11, 2010

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    Made some small changes to the amount of salt after reading some of the reviews and it turned out amazing. Pretty sure it would have been fine as suggested though. Used a boneless instead of bone-in and it turned out awesome. Simple and delicious. Thanks Tyler.

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  • on January 31, 2010

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    I love this wonderful recipe, I have made it now twice and it turns out wonderful. My only thing i would comment on is, I wish it wasn't so expense so I could make it more often. Thank Tyler for making stay at home moms feel extraordinary when cooking food like this!!! Lauren in Lake Arrowhead

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  • on January 23, 2010

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    this was awesome for christmas!!!! im wondering though if maureen would share her champagne horseradish sauce. sounds fantastic.

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  • on January 10, 2010

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    Bummer that we wasted a great cut of expensive meat on this! It was way too salty. Good thing that we had other meat to eat on Christmas day. I usually love Tyler and he is one of my faves.

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  • on January 09, 2010

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    I made this for the first time this Christmas. I bought a 7.7 pound piece of prime, and there was none left over. Everyone loved it. I used a bigger piece of meat, and more garlic and horseradish then the recipe called for. We cooked it until the temp was medium. The mushrooms only added to the flavor.

    I highly recommend this recipe and all of my friends and family agree!

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  • on January 07, 2010

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    I've made this the last 3 years for New Years. I haven't made the mushrooms, but have done the pearl onins in cream (from the same show. The prime rib is wonderful. This is a very easy recipe to make and perfct for a group of people. The leftovers, when there are any, are great made into italian beef sandwiches, just be sure to remove the salty crust.

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