Horseradish and Garlic Prime Rib

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I made this for New Year's Day dinner for family and friends. It was very easy to make and it was the best! I will make this again for another special occasion.

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i made this for my husband and I for new years eve dinner/ I worked all day and came home and this receipe was so easy and the mushooms where outstanding.

It was a dinner to remember and will do it again

Thanks Tyler this was fabulous

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I made this on New Years Eve. The recipe was very easy, and everyone loved it! Next time I'll use a little less salt.

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I had qualms about the amount of salt in this recipe, and should have paid more attention to them. Even the 1/2 cup of kosher salt recommended in the web version - way less than the 2 cups mentioned in the show - was excessive, and I only used about a third of the rub on the roast. I also pulled the roast out when it hit 120 F, scraped as much of the crust off as I could, and stuck it back in the oven to brown off. The crust that remained was, frankly, gaggingly salty, although if you trimmed it off or otherwise avoided it the meat was fine. It also had an overpowering pepper and raw garlic flavor, despite having been well browned in the oven; oddly, I didn't detect any of the large amount of horseradish at all.

If I were to do this again, I would use no more than a couple tablespoons of the rub for a roast this size. In fact, I'd recommend skipping the fancy stuff altogether and sticking with a moderate dose of plain old salt and pepper. The taste of this rub simply overwhelmed the beef flavor.

The vegetables went in the trash. On bite of carrot made me feel like I was going to be dehydrated for days.

Sorry. I have always had excellent results with Tyler's recipes. This one is a disappointment that I can't recommend at all.

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I have added different vegatable next to the prime rib while cooking.
you can experiment too.
the recipe is good but to salty. I am going to cooking it again with much less salt and more horseradish.

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The salt/horseradish rub was fabulous and added just the right flavor to the prime rib. I'm making it again for another party!

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After reading the reviews, I decided to cut back on the ingredients and made it my own. I bought a sea salt mixed with galic seasoning and creamy horseradish. For a 6lb prime rib, I put 2 tb of horseradish and 1 tb of the salt/garlic mixed, 1 tb of freshly grd pepper and EVOO. I cooked it for 2.5 hours for medium well. I used a thermometer which helped a great deal. The prime rib was very juicy and will definitely make this again. The aroma of the meat was awesome and my family loved it. Thanks Tyler!

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Based on other reviews, I cut the salt in half for the rub.

It came out just a bit dryer than I would have liked. It was still excellent, but could have been a bit better.

I took the meat out at 127 degrees, and it never got past 128 degrees during the 10 minute rest.

Typically, I have the butcher trim the bone off, then tie it back onto the meat. This lets me get the flavor without having to worry about carving later.

Next time, I'll put the meat in Bone Up, with the rub under the bone. That should provide a bit more flavor, and moisture (hopefully...

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A Tasty Recipe, but the 20 minutes per pound cooking time is not valid if you cook a larger rib roast. I was feeding 12 on Christmas, so I had an eleven pound rib roast cut.

This was my first Rib Roast...and per the recipe, calculated 220 ( 3-1/2 hrs cooking time......WRONG !

The 11-pounder was at 125 after 2-1/2 hours... and since family wasn't due for more than hour, I had to let it cook longer ...going from a delicious medium rare, to a tasteless medium-well.

Note: it became obvious that since a heavier roast is only longer, not thicker...the cooking time becomes universal after so many pounds.

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to much salt. ruined my rib