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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 (74)

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Average Rating:

Total Reviews: 74

Showing 11-20 of 74

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  • on February 18, 2010

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    I understand that the veggies are not meant to be eaten in this dish but the enitre outter sides of the prime rib were inedible due to the incredible saltly taste! Even with measureing and the use of sea salt as the recipe called for I am very disappinted in the out come, prime rib is not exactly an inexpensive cut of meat that is now about half wasted due to the overwhelming saltiness.

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  • on January 03, 2010

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    Like I mentioned, this was my first attempt at a Prime Rib Roast....I followed the directions to a "T" with 1 exception. I reduced the salt for the rub by half, and it was perfect for my taste. I was so happy with the result. Full of flavor, perfectly med/rare and tender beyond belief. I almost cannot believe that I was able to turn out a roast this good on the first try...thank you Tyler!!!!!

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  • on December 28, 2009

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    This was the easiest thing i have ever done. Don't like to cook, but this was so easy. Will do it again next year. This was so easy a few people at work did it also.

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  • on December 26, 2009

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    I tried this for Chjristmas(yesterday the flavor is amazing!! My entire family even my 99 year old italian grandmother loved it!!
    I finally found a keeper of a prime rib Christmas dinner!! Tyler you have NEVER let me down!!

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  • on December 23, 2009

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    Love your roast. You are a great chef. I look forward to your shows and your new recipes every week. Thank you for sharing your talent.

    Food network fan.

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  • on December 23, 2009

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    The prime rib roast was really good after I washed the crust off of it. The vegetables were not fit to eat. We boiled them in water to get rid or the salt, but they will probably be used for a soup later. The beef broth was so salty that we flushed it and used canned beef broth in the mushrooms.The meat was good after I scraped off the crust. Really Tyler, you should try these recipes after they are printed. !/2 cup of salt should be 1/2 tablespoon. Come on Tyler, you can do better than this. How many prime ribs have you been responsible for destroying with this receipt?

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  • on December 20, 2009

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    Thank you for this wonderful recipe. Tyler is the best chef that you have. Of all the Ina's, Rachels and Paula, Tyler and the Neeleys are the BEST.

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  • on December 17, 2009

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    In 2005, I made this recipe after watching Tyler's show. It was our Christmas Dinner with just our two daughters and son-in-law. Both my husband & son-in-law are "Meat & Potato Men" having grown up on farms. My son-in-law is a man of few words, but when he speaks, he has something to say. I was nervous, as all-get-out to prepare such an expensive cut of meat, but forged on. It was so simple to do, even though the recipe is long. When our special dinner was finally served, the table was so quiet. I was beginning to wonder if I had done something wrong or that it was too salty. Finally, my son-in-law looked up at me and said; "I don't know about anyone else, but can we have this every Christmas Dinner." Then they all chimed in. The best compliment I ever received and it has now been our Christmas Dinner meal ever since with the addition of three more at our table. My soon to be (2nd son-in-law, one grandson and my sister. Thank you, Tyler, for helping me create a wonderful dinner and family tradition. God Bless! Merry Christmas & Happy New Year!

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  • on December 17, 2009

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    I **LOVE** this recipe. It's our mainstay for Christmas Dinner and my husband, who really loves prime rib, is already salivating for a slice. I also ordered a 4-rib (center cut....and it is going to be amazing....again. Tyler, your ultimate recipes really are great. Thanks for the work and effort.

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  • on December 14, 2009

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    I've made this 2 years in a row so far, I absolutely recommend this, melt in your mouth experience! Yum! This year I'm making 4 bone in for a large group, adding it with Tyler's scallop potatoes with onion, gruyere, parmesan, and my mouth is watering! Merry Christmas all!

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