Roast Prime Rib of Beef with Horseradish Crust

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This recipe was WAY TOO SALTY. I was so disappointed and so were my friends and family. How embarrassing to serve such a salty dish. I think it would have been just fine with on 1-2 Tablespoons of salt. 1/2 cup was just too much.

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Tyler we love your show and were excited to try this recipie! First time to make rib roast and it turned out great but I agree with some of the other reviews. You should proof these before you put them to print. 2 cups of salt is no way!! Even though you only used a couple of handfuls on the show I followed what you said and what the recipie said since I had never cooked this before. And I think that about 1/2 to 1 cup would have done it! The taste was great inside the roast but the outside and the vegetables were very, very salty! Thanks for your show but proof read your recipe.

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I tried this recipe last year for christmas dinner and it was a hit!!!! My family loved it so much that we are bringing it back again this year. Thanks Tylor for a fantasic prime rib recipe. It was better than my mother in-laws version.(SHHHH... Thats between us. LOL Happy holidays.

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I was unimpressed with this recipe. I really love Tyler Florence! It was so salty! We followed this recipe to the t, and it was really overly salty and not enough of the horseradish flavor. I would make it again, just cut out a lot of the salt. The scalloped potatoes from this episode are amazing though!

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My husband and I have made this for New Year's eve parties, family get togethers, and couple's wedding showers and we still get requests to make this for every get together with friends and family. It's a crowd pleaser.

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We had this for Thanksgiving and it was out of this world. Very simple recipe but offered a whole lot of flavor beyond my wildest dream. I would recommend this for entertaining and and your friends and family would think you went to culinary school when they taste the final product

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Made this for Christmas last year with all the sides in the episode. It was a huge hit! Planning on making it again this year.

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I made this both ways (as written salt amount and with 1/3rd the salt. Tasted outstanding both ways, though I did removed the crust when using the more salt, and did not put the veg in the pan. Dropped mushrooms into the pan at the 3/4 done point and they were great. Tyler's recipes seem to always turn out great without much difficult technique.

I do suggest using a meat thermometer. I cooked it to 142 on my thermometer and it was a perfect medium rare on a large roast of 15.5 lbs.

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I ended up making just the roast beef for holiday dinner and it was a huge hit. The flavor was delicious. The only change made was to the pepper and salt. I found that to be way too much salt and pepper for my liking, so i started with about half, maybe even less and added as I cooked it. In my mind there is no need for such salty meat and with the horseradish and gravy that would have been way to much. Also my family tends to like the roast beef slightly more cooked, so I left it in a little longer. I definitely recommend it, I would just add the salt and pepper gradually because once you oversalt you can't take it back.

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The meat was juicy, tender, and had plenty of flavor. I've seen and read about encrusting meats and mainly fish in salt crusts but did not quite realize that one is not supposed to eat this particular crust given all the herbs and horseradish in it. I would definitely make this again and I actually recommend eating a little bit of the crust with the meat to give it an extra kick. Only thing not appreciated: the cost of the meat.