Roast Prime Rib of Beef with Horseradish Crust

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I cooked this for the third time last night, and followed the recipe to the word except i doubled the garlic (i love the stuff. Never used the gravy, as its way to salty! Just used a homemade au juice to dip it in. I've always scraped off the crust before slicing and it has perfect flavor

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I loved this recipe! The flavors came out wonderful. I would reduce the salt next time also. As per one of the other reviewers next time I will put the crust on to sit over night! Fabulous!

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Making this for about the 20th time my family loves it!!! i have added small gold potatoes to the mix to stretch it a bit. Our family runs 7 to 20 at the table so 5 stars to you for a meal that please almost all. Salads and vegy sides for others.

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very easy to make.... super tasty meat was nicely marinated with the paste... need a better meat thermometer...lol, but rave reviews all around....!!!!A++++++

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I have used this recipe many times~LOVE IT~made a few alterations~I half the salt and pepper and add monteral steak seasoning, so 1/4 cup salt,1/8 cup pepper and then 1/4 cup monteral steak seasoning. I also adjust the temp~450 degree oven for the first 15 minutes, this sears the meat nicely and the bakes the rub on~then turn the oven down to 325 and cook until internal temp of 120, we like rare in the middle~I take it out and let rest for 30 minutes under foil, this raises the temp to about 130~carve and eat~YUM~!!!

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WAY YUMMY!! but need a good, and I mean good thermometer,not macy's....I would look at previous posts for a brand...but my whole family including the kids loved this!!

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My family tried this recipe for the first time two years ago and almost couldn't eat it because it was too salty. Those reviewers who said they don't eat the crust so salt is not an issue are missing the best part! We decided to try again this year by radically reducing the salt and it might have been the best Christmas dinner we've ever had! I used only 1 TABLESPOON instead of 1/2 Cup it calls for. I increased the prepared horseradish by one teaspoon and it was simply amazing. I highly recommend this and letting the paste sit on the meat overnight or for several hours prior to cooking the meat for it to soak in.

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This is my second year preparing this fabulous recipe for NYE and I cannot wait to make it again! My family LOVED it... The salt is not an issue because you do not eat the crust! The crust seals in all the flavors and the combination of horseradish with thyme, rosemary and garlic are amazing ingredients for an excellent crust! The only thing I do differently is prepare my roast the night before.
I recommend Tyler’s “Potatoe Gratin”; it is an excellent side dish that compliments the roast very nicely.
This has scored many points with my family and I would not change one thing with the ingredients other than adding LOVE while cooking! Don’t be afraid and just go for it…
Thanks Tyler for this fabulous recipe!!
P.S. Don’t forget to get a nice bottle (or bottles of your favorite red wine!
Cheers!

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I hope people read these reviews before making this dish. Tyler is my favorite and I am still a HUGE fan. However, Salt is a major issue with this recipe. The meat itself was great but the salt crust (even though I did scrape it off was pretty strong and ruined my gravy which was also very salty.... In close less salt will make a fabulous recipe! Horseradish sauce helped tone down the saltiness as well.

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Great recipe, great Christmas dinner read the reviews before I prepared the roast and followed suggestions. 1/4 Cup salt was perfect I reduced the amount of salt and add more garlic.