Roast Prime Rib of Beef with Horseradish Crust

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This came out delicious!!! You're supposed to remove the salt cap..something I learned from another Prime rib recipe I Have however that recipe takes 4-5 hours to cook...This recipe was quick. I was worried about over cooking it as my husband likes his steak RARE but this came out perfect...Thanks

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Too salty. It was good - but definetely too much salt. Will cut way back next time.

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Best thing I've ever made hands down! I experimented a little with it and added 1/2cup of worshire sauce instead of horsradish to the crust, the outcome was amazing, it gave it an extra punch of flavor. I'll make it over and over, it was way too easy for such a fine tasting meal!!

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Crust too salty.overpowered all the other wonderful flavors. 1/2C. Salt. Whoa!

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I'm a decent home cook but have never made prime rib or roast beef at home. I tried this recipe out for my husband's birthday and needless to say, I'm now considered "amazing". : The smell of the horseradish and herb crust as it cooks is so incredible. I keep this recipe on my Blackberry since I'm always asked for the recipe. Thank you, Tyler!!

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I have used this recipe for making prime rib for family and friends and it is always a huge hit. I tend to roast the garlic and increased the amount of cloves so it spreads over the meat with a little more ease.

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My husband and I made this for the second time for New Year's Eve. Only change is that we used 2 tablespoons each of kosher salt and black pepper. Once again, our guests raved about this! Last year, they were still talking about how delicious this was every time we got together for months afterward.

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Third year in a row for New Years Eve- best prime rib ever!!

We make it exactly following the recipe, and are sure to remove the crust before we eat (didn't do that first time, and it was too salty!.

The Scalloped Potato Gratin and Roasted Red Onions are delicious as well.

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Recipe was excellent.

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Made this recipe for Christmas day as is and it was wonderful! We seared @ 425 degrees for 15 minutes and then roasted at 325 degrees to the desired internal temp (135 degrees for medium rare. Will make this again and again! Just a note, though...I put about a tablespoon of ground pepper, NOT 1/4 cup!