Horseradish and Salt-Crusted Prime Rib

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The way prime rib was intended

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I made this for the first time last Christmas and it was the biggest hit. It was really easy and cooked perfectly. Everyone raved and it was very impressive for something so easy. Perect with the Yorkshire Pudding also easy. Thanks Tyler!

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I don't understand how you can eat food that salty. And mine was undercooked based on the instructions of 20 min. per pound. Oh well. We're not rich, so it was kind of a waste of what we have. Oh well Que Sera Sera...

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Everyone is giving this a great review with an occasional complaint about the salt. The salt was overwhelming! I can't believe more aren't complaining. Our mouths were on fire to the point where we couldn't taste the rosemary or other spices (and we scraped all the crust off that we could. This was my first attempt at prime rib. The meat itself was spectacular - better than restaurant quality. Maybe it's my fault for not picking a more plain recipe. My family must have a serious disconnect with the average American family over salt according to the other reviews.

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This dish was a disaster!!! It calls for 1/2 cup salt which is WAY TOO MUCH!! It completely ruined a very expensive prime rib!! Do not use the amount of salt on the recipe, use half if that!!

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This has become my go to recipe for prime rib. I have used it to smoke my prime rib as well and it is amazing.

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I made this for Christmas dinner last year and it was a huge hit. Very VERY easy, so full of flavor and it made my house smell soooo good!

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Many cooked over the years all ok none as good as this. The "rub" made a great roast special.

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As usual, Tyler hit it out of the park. The combo of ingredients is fantastic with the prime rib, and the crust is great as well.

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The roasting time given for this recipe was incorrect. I (unfortunately used this recipe for a special Easter Dinner and ended eating an hour and a half late. Also too salty.