Horseradish and Garlic Prime Rib

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First, I cook with little salt and the shaker is NEVER on the table. The roast smelled wonderful, the beef itself was perfectly cooked at medium rare, BUT, it was so salty that we really could not enjoy the roast itself. Additionally, I had read the critiques prior to prepping the roast so I already had cut back on the salt by 1/2 of the amount suggested. The smell and the quality was so great. It is too bad that the roast now sits in my refrigerator as no one enjoyed their meal yesterday due to the salt AND that rib roast certainly cost a pretty penny. I may get over the disappointment some time in the future and try it again, but with little salt.

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It was my first time cooking prime rib, and it came out great! It took five minutes to prepare using simple ingredients; then to the oven until the thermometer registered 120F. It was tasty, moist, tender, and everyone loved it!

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I made this for our family on Christmas Day. Everyone loved it. It was easy to prepare and the house smelled wonderful while it was cooking.

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I had my doubts when I 1st mixed up this marinade. Doesn't smell very good raw, but when it was cooking, it smelled heavenly and the flavor.... WOW!
This one's a keeper!

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Too much seasoning rub for a 6 lb. roast. Cut in half. Cut salt and pepper back to 2 TBSP each.

Cooking time @350 to reach medium rare was 2:15 minutes.

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Tyler's recipe was easy and way too delicious. I used this recipe on the black angus prime rib roast we had on Christmas Day and everyone loved it and a couple of us decided this prime rib with the horseradish and garlic rub was the best in the 3 years we have been having prime rib for Christmas dinner and the main reason was Tyler's rub-excellent. This recipe is going into our Christmas recipe folder for future use.

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We prepared this for 7 people for our Christmas feast with a 4 bone cut from Whole Foods. The flavor was mouth-watering and the mushrooms complemented the dish perfectly. We will make this again and again for special occasions!

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I've had prime ribs at homes before that were tough and dry. Not this. BUT I followed the recipe, took off the crust and the meat itself was STILL too salty. I wasn't concerned about the vegetables for the meal but did place them on the roasting rack. Even cutting the salt in half might not be enough. HELP!

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Salt licks are for cows - not for beef. We spent 200 dollars on a prime rib that was ruined because of the amount of salt. Hope it was a typo. We want our money back.

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I'm glad I read the reviews before making this for Christmas dinner, as it doesn't say anywhere to remove the crust before carving. BUT YOU MUST TAKE THE CRUST OFF!!!

This was the most wonderful piece of meat I've had ever!

I suggest you make the crust in a blender or food processor, unless you're really good at small chopping, LOL.

I put the paste on THICK, and just on the top, not all over the sides. Start the oven at 450 for the first 20 to 30 minutes to seal the meat, and then drop it to 325 for the remainder of the cooking. The crust seals the meat this way, and it makes it SUPER easy to remove after the meat has rested.

I cooked the meat by temp., not time. My oven seems to always be a bit off, so this seemed the safest way to go.

I didn't do the veggies in the pan, seemed a waste. I didn't get many pan drippings as well, but this didn't need any gravey anyways.

Searved with the mushrooms was PERFECT.