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Roast Prime Rib of Beef with Horseradish Crust Recipe

Roast Prime Rib of Beef with Horseradish Crust

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (360)

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Average Rating:

Total Reviews: 360

Showing 31-40 of 360

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  • on February 20, 2012

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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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  • on February 15, 2012

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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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  • on January 04, 2012

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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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  • on January 03, 2012

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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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  • on January 03, 2012

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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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  • on January 01, 2012

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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.

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  • on December 30, 2011

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    FANTASTIC!!!! I did use the kosher salt. We had no problem with salt. The roast was VERY tasty and mouth watering, my guest were going crazy. The scallop potato recipe along with was a great match and the easiest dinner I have put together. I served fresh steamed green beans and fresh steamed carrots. Thank you!! WE LOVED IT AND ARE PLANNING ANOTHER PARTY TO SERVE THIS AGAIN!!! wat to go Tyler.

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  • on December 29, 2011

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    made this for xmas eve. it tasted like eating a loaf of salt. horrible waste of money to have a prime rib roast taste like that

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  • on December 29, 2011

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    Was the first time making prime rib roast. I don't know why his recipe calls for so much salt~!! The crust was incredibly disgusting and I spent a good amount of time trying to scrape it all off. I spent $125 for the prime rib alone and was so worried I wasn't going to be able to serve it. But I was able to scrape off the most inedible parts and still save the dinner. Overall, I still think this is a pretty good recipe and I'll try it again but will definietly make some adjustments. I'll also invest in a thermometer.

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  • on December 28, 2011

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    First time cooking a prime rib. Removed from oven at 128 degrees and tented. Temp went up to 140 making it closer to medium than medium rare. Suggest removing at 125 and not tenting. Family and guest loved the crust and daughter who normally doesn't like beef loved it. Used red wine instead of white in the gravy/sauce....was awesome. Will definitely do again.

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