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Horseradish and Salt-Crusted Prime Rib Recipe

Horseradish and Salt-Crusted Prime Rib

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Average Rating:

Total Reviews: 117

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  • on May 14, 2013

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    So Delicious,I made my first Prime Rib for Easter dinner with this horseradish crust and my family was eating the drippings out of the pan which made my day. .I guess they all liked it .For some strange reason I was always intimidated by a rib roast but I was pleasantly surprised when it came out perfect .Now I look forward to them going on sale so I can make it more often to the delight of my family

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  • on March 29, 2013

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    Much too salty. A beautiful cut of meat was practically ruined. All you tasted on the ends were pure salt. 1/2 cup of sea salt was way too much.

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  • on February 01, 2013

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    I skip the veggies and cut the salt in half to a quarter and use a good coarse salt, so it won't be too salty. Add some dried parsley leaves to the crust if you like. Serve with lemon and horseradish whipped cream. Pair with a Bordeaux or bold Cabernet. It is amazing and a real crowd pleaser.

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  • on December 25, 2012

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    Awesome flavor. Wouldn't change any proportions. I don't cook veggies with any roast so I left them out. However I think the recipe should state if you should cover the roast or not. I covered mine for the first hour and a half but didn't like the way the roast looked so I uncovered for the remaining time. I hope the submitter of the recipe would add that into the instructions because I made this last year as well and had perfect results but I just couldn't remember if I left it uncovered or not. We use leftovers for prime rib French dip the next day So good! Oh and use real horseraddish instead of the lame creamy stuff. The real stuff is way better.

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  • on December 21, 2012

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    Made this recipe last Christmas for 20 and it was a hit with everyone! I will be making again this next week for Christmas Dinner - by request from all of the previous attendees that will be at dinner again. There is nothing I would change - and for those who just don't get it - you DO NOT eat the salt crust - break away before cutting. We didn't even buy the "best" meat, but it was still the most amazing Prime Rib I've ever eaten.

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  • on December 21, 2012

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    I have made this recipe numerous times and it always comes out perfect. Use the amount of salt in the recipe the crust is to be removed not eaten. Tasty meat.

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  • on February 11, 2012

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    Followed the recipe except halved the salt, I did use kosher--I thought 1/2 cup sounded like alot. Well, 1/4 cup was TOO MUCH. One of the worst prime rib I have ever made!!

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  • on January 10, 2012

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    This recipe has become our Christmas Dinner tradition. The prime rib is flavorful and juicy - no need to use the pan juices for gravy. Just serve with the horseradish sauce. Delicious!

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  • on December 26, 2011

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    Maybe I missed the boat, but the amount of salt in this recipe made the outer layer of the beef inedible. The meat was very tender and perfect, but my family had to trim 1/2" of the outside to manage eating it due to the saltiness. Plus, the gravy was incredibly salty as well. I used 1/2 cup of kosher salt, as suggested. Would appreciate ideas. If I make this again, I'll use a smidgen of salt. BTW, I did use kosher salt.

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  • on December 19, 2011

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    My family cannot wait for me to make this prime rib every year for Christmas!! It is definitely a special occasion dish that I enjoy making. I follow the recipe closely and it always is a hit. The "crust" makes it special, tasty and pretty!

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