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Horseradish And Garlic Prime Rib Recipe

Horseradish And Garlic Prime Rib

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Average Rating:

Total Reviews: 195

Showing 51-60 of 195

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  • on December 28, 2009

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    I made this for the first time for my husband and mine first Chistmas dinner. He told me I can make this any time, it is just so good. Just one adjustment to the recipe- it was too salty, so I will use half the amount of salt next time.

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  • on December 28, 2009

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    I decided to heed the warnings of other reviewers although it appears that Tyler or others have not checked the review posts. I went with approximately 2 tablespoons of rock Sea Salt. I am very glad that I did that as it was salty but not in a bad way. The Prime Rib was delicious and thanks goodness I made a bigger than needed roast as I have enough left for at least three more dinners to make left over?s with. I am planning to make a left over dinner by making a blackened prime rib steak dinner, some beef stroganoff, some Philly steak sandwiches and if there is a little more left, I will make a prime rib beef hash!

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  • on December 27, 2009

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    I made it again for Christmas this year and it was a hit again!! I have been told it is the best prime rib ever tasted (my husbands loves this and everyone at the table raved about it - I will use less salt next time. I added tons of veggies including sweet potatos. I made a fantastic horseradish sauce with champagne. I will use this recipe over and over.

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  • on December 27, 2009

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    THIS WAS ABSOLUTELY DELICOUS, MY HUSBAND HAS ALWAYS PREPARED OUR PRIME RIB, WITH YOUR HELP TYLER, AND MY FREE TIME, YOU ARE THE BEST. THE CANDIED CARROTS, THE CREAMY SPINACH, THE WILD MUSHROOMS SAUCE WITH MY WILD RICE AND DRIED CRANBERRIES, THIS WAS A HIT. LOVE IT!!!!

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  • on December 27, 2009

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    This was amazing... The only thing that I will say is that I took it out at 120 degrees internal temp since I like my meat rare and thought I could always put in back in for a few minutes.. It was perfect in the middle... Lesson... every oven is different plus my prime rib wsa 7.5 lbs so that also played a role ..... Merry Christmas to all. Thanks Tyler...... Wanda

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  • on December 26, 2009

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    We have made this several times and without fail it is the star of the meal. If you use sea salt it is not too salty. Fresh horseradish mades a huge difference as well.
    The sauce is good and helpful for those who eat the meat toward well done adding a light, flavorful aus jus style sauce. With or without the mushrooms it is a nice addition though not compulsory.

    Consistently one of the best center piece entrees.

    By the way, leftovers are unbelievably good!

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  • on December 26, 2009

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    I was scared to try this with horseradish but I wanted to try something new. Boy was I wrong about this. It was great. I would recommend this recipe to anyone. Two thumbs up.

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  • on December 26, 2009

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    I was a little nervous making this recipe for the first time for such an important occasion especially on a 5 rib, 12 pound roast. I didn't know if the rub would hold up over the 4 hour cooking time. It did and it was absolutely perfect. I followed the recipe exactly even though it was a larger cut of meat and still had some of the horseradish garlic mixture left over. For me using less of the mixture was the solution to the saltiness problem. Even still there was a nice flavorful crust. I didn't make any of the other components of the recipe, but instead made the traditional yorkshire pudding, au jus, horseradish sour cream sauce, etc. I will definately make this again next year. I agree with reviewer from El Centro. "Fue un exito!"

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  • on December 26, 2009

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    this is the best prime rib i have ever served my family for the holidays.
    everyone raved about the flavor! my mom, who does not even like prime
    rib, came back for seconds! there was so much flavor to it...

    i had an eleven pound rib roast, so i just doubled the recipe and rubbed it
    all over the meat...

    this recipe just made my "traditions" list and will be served again next
    Christmas...

    thanks Tyler, this is the ultimate prime rib recipe i will keep making!!!

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  • on December 26, 2009

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    As I have never made prime rib at home before, I followed the recipe exactly. I was nervous, but it turned out perfectly. It was better than any I've had at some really great steakhouses, I did splurge and buy a true USDA Prime rib roast. I do have some cooking experience and know that the salt crust is more for keeping in juices and flavor, so I removed it before carving - the roast was wonderfully flavored and perfectly juicy. I had a 4-rib roast (5.76 lbs, cooked for 1 hour and 40 mins at 350 to an internal temp of 120. Perfect medium rare.

    Served it with the mushrooms, black truffle cognac mac and cheese and lemon green beans - best Christmas meal ever!

    For those who do not like pink meat, I would suggest not making prime rib - you won't get what you're looking for and ruin an expensive cut of meat besides. I used to waitress at steakhouses in college and when customers ordered 'well' or 'medium well' prime rib, we'd take a pink (medium at most piece of meat and either sear it on the grill or rub some au jus onto it to make it visually brown but still leave the flavor and juiciness intact. I don't believe any restaurant actually cooks prime rib to well done, even on the ends.

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