Roast Prime Rib of Beef with Horseradish Crust

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The most tender and best tasting rib roast we have ever had! Will never be able to eat rib roast out again. I made this for Christmas dinner and used a 9lb angus rib roast. Cut the salt down to 1/4 cup to match the black pepper and roasted undisturbed for 2 1/2 hours. Didn't bother with making the gravy. It came out a perfect medium to med rare with the ends well done, so everyone had a piece that was to their liking.

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This recipe is flawless! I have pulled it out every year for our family Christmas dinner and it never disapoints! My family prefers a roast that is between medium rare and medium so i pull it out when it reaches 135F and its perfect!

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Best prime rib recipe EVER!! This recipe was so moist, tender, and sumptuous that there was hardly anything leftover!! Thanks for the help this Holiday season, Tyler Florence!!

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Great but too salty for us. Will make again without/or less salt.

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I came acorss this recipe a few years ago and now it is part of my families New Year's Eve feast! Love the video and tips that helped me feel confident cooking this great piece of beef. Not only a tasty delight, the home smells wonderful as it cooks! Cheers and Happy New Year!

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I wish I had read some of the other reviews regarding the salt before I made this. The meat was delicious!....and I will try this again but with much less salt next time. I had to remove the crust from the entire roast since it was inedible.

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Made the whole meal and it was so delicious. I did remove the salt crust but the gravy was still a bit salty. Next time will cut back on salt but it was so delicious. The potatoes were so easy to make and so tasty. The sauce on the onions was so good and a perfect complement to the meal.

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Should have watched the video instead of using the written quantities. It turned out WAY too salty to eat the outer portion of the meat or the drippings as well as too peppery - and I only used 1/2 of the salt called for. Video shows much less than 1/2 cup of salt and much less than 1/4 cup of pepper. Was embarrassed to do that to guests!

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I made this yesterday for Christmas dinner. What can I say...delicious...smelt great whilst cooking, tasted fantastic whilst eating...from now on when I have prime rib, this is how i'll be making it...thanks...

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Way, way too much salt in the paste recipe: it masks the horseradish. I cut both salt and Pepper 30% and it was still too salty. My wife couln't eat the outside meat. Maybe 1/4 cup would work? Couldn't use the overly salty pan drippings. Saved the roast by making a separate demi-glace'.