Horseradish and Salt-Crusted Prime Rib

Recipe courtesy Tyler Florence

Show: Food 911Episode: Heavenly Prime Rib

Rated: 4 stars out of 5Rate itRead users' reviews (106)

RECIPE
COMMENTS & REVIEWS(106)

Cook Time:
1 hr 30 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 20 min
Inactive Prep: 20 min
Cook: 1 hr 30 min
Total:: 2 hr 10 min

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Ingredients

1 (3-rib) prime rib beef roast, about 6 pounds
4 red onions, halved
4 carrots, cut in chunks
4 parsnips, cut in chunks
2 heads garlic, halved

Horseradish and Salt Crust:

1/2 cup prepared horseradish
5 garlic cloves, finely chopped
2 sprigs fresh rosemary, chopped
4 sprigs fresh thyme, chopped
1/2 cup kosher salt
2 tablespoons freshly ground black pepper
1/2 cup extra-virgin olive oil, plus more for drizzling

Directions

Preheat oven to 325 degrees F.

Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan. Place the roast, rib side down, on top of the vegetables. In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 125 degrees F. for medium rare. Remove the beef to a carving board, cover it with foil, and allow it to rest for 20 minutes. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator and set aside to allow the fat and beef juices to separate. Use the juices to serve with the meat and save the fat for Yorkshire pudding.

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Comments & Reviews

recipe Horseradish and Salt-Crusted Prime Rib
Erick Chesapeake, VA 12-23-2009
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Ditch the oven use a Smoker
Rated: 4 stars out of 5

Ditch the vegetables and just worried about the Prime. I used a little less salt about 1/3 of a cup and a little more... horseradish about 3/4 of a cup. Instead of cooking it in the oven I cooked it on the smoker at 250 deg for about 3.5 to 4 hours until internal temp was 125 deg, better then the best steak house in town.Read more
recipe Horseradish and Salt-Crusted Prime Rib
Mandy Moon Twp, PA 12-22-2009
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Christmas Eve Must
Rated: 5 stars out of 5

This is our family's must-have dinner on Christmas Eve. It comes out perfect every time!
recipe Horseradish and Salt-Crusted Prime Rib
ronda cape coral, FL 12-13-2009
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First time ever cooking a rib roast SOOOOO easy!
Rated: 5 stars out of 5

This was the fisrt time I had attempted cooking a rib roast. Such a coastly and large cut of meat needs many guests to enjoy... and I was terrified to mess it up. I watched Tyler's show and decided to give it a go. It turned out to a perfect and tender medium rare maybe a little more because of tring to time all of my sidedishes propoerly. Give this a try... You can't go wrong...Read more
recipe Horseradish and Salt-Crusted Prime Rib
William akron , OH 12-11-2009
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couple points
Rated: 5 stars out of 5

I have made this recipie about ten times, couple variances, both at home and at work at the fire station. I have varied some... things and had it come out horrbly salty twice (attempts 2 and 4 if i remember right.). after thought and redoing it after that, yes make sure you use kosher salt, and look at your salt, is the box less than half full? If so that means that those big granuales have been rubbing against each other and getting smaller so the same volume does have more salt just like table salt. The other big point i have noticed is i took it to my sisters for easter dinner, and the big thing there i believe is that it sat for about 6 hours, prep, fridge, drive, fridge, from the time i put the crust on before it went in the oven. I do think that the overly long time allowed the salt to permeate the meat too much. Like i said i have made it at least 6 times since then and had no problems, but with lots of people i have made it for i have dropped the amount of salt but up to going to 1/4 of recipie with not too much of an ill effect. Useful if you have autocondimentors at your table. Read more
recipe Horseradish and Salt-Crusted Prime Rib
Sarah Fort Myers, FL 10-07-2009
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GREAT!!
Rated: 5 stars out of 5

This recipe was so good!! Yes, it is a little salty but remember the crust is only to flavor the meat. You aren't supposed to... eat it. My husband made this for Christmas dinner and everyone including our guests loved it. They all wanted the recipe!! Read more
recipe Horseradish and Salt-Crusted Prime Rib
Carolyn Independence, OH 09-09-2009
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Make this all the Time!
Rated: 5 stars out of 5

I LOVE Prime Rib - This is one of the best recipes I have ever had - I make it every 3-4 months now! I usually cook it in my... electric roaster at a slightly lower temp and then leave it on Warm to let it simmer for extra hours. I also usually make about 1.5 times the crusting stuff (horseradish, salt, garlic..) and will slice the prime Rib into about 1.5" thick slices and fill in the "cracks" with this mixture. Otherwise, there is a fight for the ends of the roast. Also, this salt problem that alot of people are having I don't understand. We have not had this at all and I am not a "salt person" by any means. What to do witht he left overs: Place them on a tortilla with a little pesto and some asiago cheese - pop it in the over for 5 minutes or so to melt the cheese and crips the tortilla! Amazing! The meat also makes an amazing omelet! Go to a real butcher to get the roast - talkto the butcher, tell him what you are doing (not the counter person) and they will give you just the right cut! I worked at a butcher several years and know what to ask for and so have had great success. Someone I know made this and they just went to the butcher and said "I'm making prime rib for 8 I need the roast" they got one, it wasn't bad but is was nowhere near what should be used!Read more