Horseradish and Salt-Crusted Prime Rib

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This is a great recipe---I made this for Christmas and it turned out awesome. You could cut the meat with your fork! If you want simplicity but don't want to sacrifice taste, try this!

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I'm concerned about choosing my method of roasting my rib roast. This recipie says to roast for very little time, but I've looked at a step by step how to that said to roast at 200 degrees for 45 minutes per pound. My roast is 9.8 lbs and i'm just afraid of winging my own time table for this recipe. He doesn't really provide a "per pound" instruction for roasting. Any suggestions?

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I think what people are missing is that the recipe calls for KOSHER salt. KOSHER salt is not as salty as regular table salt and is used widely for curing meats. Read the recipe and followed it and it turned out just fine. I'm sure if I had replaced the salt portion with regular salt, it probably wouldn't have turned out.

It's all in the details, people.

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I made this recipe a couple of times already despite of some of the reviews about it being too salty. It came out very nice and just right! The only thing is, once you let it rest and ready to slice the roast, you have to scrape off the salt crust. If you don't scrape off the salt crust, it will be crazy salt to eat!! I scraped off the salt crust and it was very enjoyable!

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I even cut back on the salt by reading other reviews. Cooked well but, we had to throw it out due to the excessive salt.

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This recipe was ok- the meat cooked very nicely and the top was nice and crispy, but it was WAY too salty and I couldnt taste the horseradish in the crust at all!

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I added some rosemary to the rub and cooked the roast at 475 for 15 minutes to form a crust, then turned the heat down to 335 on convection roast until the temp was 125. Let the roast sit for 25 minutes.

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The meat was delicious but the gravy was inedible, way too salty even after pouring most of the drippings off.

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I would have to agree with the others on the salt portion. My mom tasted a carrot after it was cooked and she almost gagged because it was too salty. This was my first time cooking prime rib for Christmas. I had to take off the crust. But overall, the prime rib was extremely tender and the au jus sauce....delicioso!!!!

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I have made this now for a couple of dinner parties and each time it is a HUGE hit. Keep up the great work Tyler.