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Horseradish and Garlic Prime Rib Recipe

Horseradish and Garlic Prime Rib

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Average Rating:

Total Reviews: 74

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  • on February 28, 2012

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    Delicious and easy to make.

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  • on January 15, 2011

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    The recipe ruined a 130 dollars worth of standing rib. The half cup of salt is about 1/2 cup minus one teaspoon too much. The recipe is misnamed. The salt overpowers the horseradish and the garlic. If you use this, cut the salt. Better yet, dump this one and use Alton Brown's.

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  • on January 14, 2011

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    First Christmas roast I did for my wife family home run I did use less salt

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  • on December 30, 2010

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    This is delicious and mouth watering; the best I've ever eaten! everyone L-O-V-E-D it- even a chef who came to dinner!

    The Crust encases the Roast; i cooks perfectly even, holds the juices inside. Be sure to rub it all over the roast..not just on top!

    With fewer pan drippings, I added Emeril's Beef Stock. When you taste the roast beef with the Wild Mushroom Sauce, You will be in eaters hog-heaven!

    We used local Amish butter, good Wine and served the extra with dinner. We used 8 oz. of small white button mushrooms, 8 oz. Fresh Shitake, 16 oz. Baby Portabella's-a good sub. for cremini's. They were so deliciious..Better than gravy or Au Jus.

    Remove the entire crust surrounding the beef after it rests. The flavors will come with every bite you take! YUM!

    We also made Tyler's green beens with caramelized onions and toasted almonds and Paula Deen's Au Gratin Potatoes. It was the best meal ever!


    If I could...I'd give them 10 stars!

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  • on December 27, 2010

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    I made this for Christmas dinner and it was delicious. Everyone loved it. I did cut the salt back after reading the reviews. I made the mushroom gravy the day before with the beef broth and it was very good. I planned on adding the drippings to the gravy while reheating it, but there wasn't much there. It was still great. I will definitely make this again. I want to try it with the rosemary next time.

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  • on December 26, 2010

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    Outstanding recipe :0 I crushed the garlic with about 2 TBSP of sea salt with my mortar and pestle . . . It was scrumptious!!!!

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  • on December 26, 2010

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    I have made this twice and is has been superb both times. My friend, who is a very good cook, also made this recipe for Christmas and told me it is the best prime rib she has ever made. Used a 7 lb prime rib and only half the rub. The roast itself not make much in the way of liquid beef broth, but I stirred the canned borth into the bottom of the pan to get the sold bits into the sauce. The sauce is the most awesome part of the recipe, so do not mess with or skip it.

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  • on December 23, 2010

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    This is so awesome!! My husband has made this for me before and I, along with tons of family members, love this!! Thanks Tyler Florence for sharing this recipe!!

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  • on December 13, 2010

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    OMG!!! I did everything the same and it just came out GREAT!!! EVERYONE was floored. Thanks Tyler.

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  • on March 14, 2010

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    First Prime rib ever! Now it is a family favorite and I have people asking ME for the recipe! I got the idea (from Tyler's program to include rosemary from my garden in the garlic/horseradish/oil mix. Except I chop the rosemary up before mixing it in the bowl. I do not measure anything but just eyeball it to make sure I have enough to cover the roast. Plus, I cover the whole roast, not just the top.....and it is absolutely THEEEEE best prime rib I have ever had. I no longer look forward to going out for prime rib...I cook it at home. Thanks Tyler. I have always been a fan.

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