Horseradish and Salt-Crusted Prime Rib

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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.

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This is our family's must-have dinner on Christmas Eve. It comes out perfect every time!

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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...

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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.

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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!!

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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!

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This was the best prime rib I have ever had. I followed the hints from the comment about the higher temp to start, only I did it at 450. Other than that I followed the recipe as written.

USE THE KOSHER SALT!!.

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I used the horseradish & salt mixture on rib eye steaks then grilled them as usual and the flavor was outstanding. My husband said they were ther best he had ever eaten.

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I made this rib roast for christma eve, and it urned out great! (Helpful Hints 1. I used 1/4 cup of -Kosher- salt. 2. I had a 6 pound rib rost and i had to cook it almost 3 hours for it to be medium well at the temp. tyler gave, but the first 35 min. i cooked it at 500 degress for the crust would brown and not slide of as told by another comment. 3. I also cut thin slices, if u don't your going to spent alot of money just feeding up 2 five people! Every one loved it even my husband who is a very picky eater. I read every comment and thats how it came out perfect, hope this helps!!!!!!!!!!

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Made recipe exactly as written but followed other reviewers' advice and reduced the kosher salt to 1/4 cup--which was the right amount. However, the paste never crusted on top===was a slimy mess. It flavored the roast well but looked disgusting. I scraped the slime off before serving so guests wouldn't see it. It really did add a delicious flavor to the meat---my guests raved about it. But presentation was poor.

Probably would make again but I would absolutely reduce the oil since salt being reduced. Would also consider roasting the meat differently--hotter oven initially to crust the top then reducing heat to cook the meat through.