Roast Prime Rib of Beef with Horseradish Crust

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This recipe was pretty hideous. It was in edible. Everything else of Tyler's that I've cooked has been great so I'm thinking the amount of salt called for must be a typo. Actually it wasn't in edible. My dogs enjoyed it.

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Super easy roasting directions with excellent results! The beef was very tasty, no one at the table used any extra seasonings. Did cut the salt by half and I used kosher salt; would not use quite as much salt the next time. (And this will definately be the recipe I use the next time. ; op

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Excellent recipe! This is my 4th time making a Prime Rib and this was our favorite recipe by far. However I did cut the salt to about 1/3 Cup instead of the 1/2 Cup that it calls for. (I only made the Prime Rib we accompanied it with a baked potato, steamed asparagus, tossed salad and french bread. DELISH! Moist, tender, and bursting with flavor. Must try!!!

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Awesome

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I made the Prime Rib as directed using Sea Salt. I received RAVE Reviews for both the meat and Au Jus. Perfect!!!!

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CHEFS BEWARE: WAY TOO SALTY!!! I wish I would have read more of the reviews before preparing this recipe for Valentine's Day Dinner. After spending $98 on a very nice Prime Rib Roast I too found that the paste and the au joir sauce were way too salty, I'd suggest cutting the salt to a couple of tablespoons for the paste.

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Everyone is complaining about too much salt but I thought it was supposed to be a "salt" crust for keeping in moisture. Anyway, we didn't eat the crust either and couldn't make the au jus because it had a burnt taste. The onions were amazing but only cooked them 30 minutes but we have a propane oven and it varies.

We LOVED both dishes!!!!

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We used this recipe for our Christmas dinner. Our prime rib turned out brilliant after I made a few alterations which is why I gave a rating of 4 stars rather than 5 stars. Cut the salt in half or even a quarter! Whoa! Way too much salt...my au jus was saltier than I like. I also ended up pouring about 1/2 C beef stock and 1/2 C water into the bottom of the pan. The beef drippings started to burn so I felt that the addition was necessary. It made for a great, juicy roast. I also ended up scraping the crust from the roast before serving it...just too much salt! The end result however, was great. Cooking the meat with the crust instilled a fabulous flavor into the meet.

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Never, ever, have seen a recipe using l/2 a CUP of SALT!! We too had to scrape off the crust. The au ju was wasted because it was so SALTY...very dissapointing for our New Year's Eve dinner party of six.

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Fabulous, left my guests raving on Christmas day. This recipe was easy to pull off even for a prime rib 'newbie' like me. The timing was perfect and the horseradish crush just put everything over the top. It's a can't miss dish.