Roast Prime Rib of Beef with Horseradish Crust

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After all the reviews about this being too salty, I hesitated to try this but I did with variation because I liked the ingredients. First of all, I've been making prime rib for years, and for me the challenge was always the temperature of the oven. I only cook my prime rib in a 325 degree oven and always use a meat thermometer. When the thermometer reaches just below 130 degrees, I take it out of the oven. Let it rest uncovered for 20 minutes before slicing. Perfect every time if you like rare to medium rare. Anyway, I used all of the rub ingredients only in a smaller quantity and only about a teaspoon of salt. I rubbed it mostly on top and a little on the sides. The flavor was wonderful throughout the roast. Next time, I will make just a little more of the rub because it was very tasty, but I'd only advise a teaspoon or 2 of salt, no more.

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I've made this about 5 times in the last 2 years for Christmas and birthdays. It is great every time!

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The recipe is amazing! I have made it several times and every time it has come out perfect. Don't reduce the salt it helps hold the moisture in. After you let the beef sit, don't forget to remove the salt crust otherwise you are just going to get a mouth full of salt, I just took a spoon and lightly scraped it off. I used the leftover meat and veggies to make beef stew, it was the best stew I have ever had.

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I love this recipe, especially when my garden is producing root veggies. I also throw in Turnips (because that is what I have in my garden. I also typically reduce the salt. I have made this recipe 5 or 6 times....always a hit!

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It got raves from everyone. My son-in-law said it was the best meal he ever had.

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meat was cooked properly, but so much salt made almost inedible

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I made this for Christmas last year, and plan on making again this year. It is really delicious (agree that the quality of the meat will make a huge difference. I received comments that it was the best prime rib people had ever had! Looking forward to eating it here soon! Thanks TF.

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This recipe was excellent. However you must use a good quality rib from a butcher. When I make this the 12 lb prime rib costs me about 300.00 but what the heck I only make it on Christmas

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Oh my! This is so fantastic it has become our holiday dish & everyone wants the recipe once I make it for them!

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An easy to prepare recipe. The family loved it and my son said he could smell it from outside before he came in the house. The horseradish crust was flavorful, not overpowering.