Roast Prime Rib of Beef with Horseradish Crust

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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.

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Prepared for our supper club and it was a hit! Will use again, one of the best ever!

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I give this recipe 5 stars. I made this for Thanksgiving. The butcher cut off the bones and then reattached them because they add so much more flavor. I made the herb crust from this recipe but also added a small jar of "Stonewall Kitchen" -"Horseradish Mustard" to the herb rub. It came out delicious!! I have also made this with just the herb crust and it also comes out great but the the horseradish mustard just added to all the flavors. I broke down and bought a good meat thermometer. One that is digital that you set what donness you want. The minute the bell rang at rare I took it out right away because I knew it was going to rest and come up another 10 degrees which it did to medium rare which is exactly what I wanted. Make sure you insert the probe from the meat thermometer in the meat from the side not on top. I also made the wine and mushroom sauce of Tyler's and it was also outstanding.

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Dang!! Taste buds still jumpin around! New Christmas tradition here!!. By default, I reduced the amount of salt (used it up this past summer for homemade Ice cream and realized as much after stores were closed for xmas, which I offset with regular salt and increased herbs. Worked out great. Dessert for me was sopping up the juices from my plate with my daughter's uneaten crusty bread crusts.

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First off I use Tylers "Horseradish & Garlic Prime Rib" (less herbs. This will be my 5th Christmas dinner and I keep the orginal recipe with my notes. Notes: could use a little less "SEA" salt, keep crust out of juice( I let meat rest and discard crustb/4 I slice meat. I add a little red wine & or unsalted beef stock to drippings. All this for the meat, I make my own mushroom recipe.