Roast Prime Rib of Beef with Horseradish Crust

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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.

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The roast itself was perfect! The only thing preventing me from giving this recipe five stars was the fact that the garlic horseradish rub mixture smelled kind of funny while it was roasting, and the fat cap peeled back halfway through cooking, so I had to make more rub to cover the "bald" spot. Other than that, the flavor was delicious, and the roast was cooked perfectly.

I will definitely use his technique again, but probably use a different rub next time.

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This is on my favoret list now , Also very easy to tweek

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My wife and I could not believe we actually made this ourselves, even our 5 and 6 yr olds kept coming back for more. I dry aged the meat for 2 days learned it on this website and youtube. I heated it up to 475 for 15 min. which made the crust very brown then lowered it for the rest of the cooking time so I was able to peel the salt crust before serving ended up great. The aromas of the vegetables set the mood for a fantastic dish. I took the meat out at 128F then it rested rising to about 136F reddish pink. The salt penetrated into the center and you could just taste a hint of rosmary on the edges, every bite had flavor. This dish was too easy to be so good. Watched Tylers rib roast video as I made it nothing like a laptop and a router.

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This was my first prime rib. I was a little nervous, but found it to be very simple. I questioned the salt in the crust, but followed the recipe. Crust formed nicely and held the juices in the meat, just like it is supposed to. Before serving, remove crust, as it is too salty to eat. Meat is well flavored without it.

If I had to criticize one thing...not enough horseradish. It kind of gets lost in the crust and never really gets into the meat.

We also combined another Tyler Florence recipe into this one...and made his mushroom gravy. Wonderful! Our loval grocery had run out of heavy whipping creme, so we substituted regular whipped creme you would find in the freezer isle. Wonderful substitution. The little bit of sugar in the creme added a nice sweetness. It was even great to an 8 year old non-mushroom lever

This is a definite must have next Holiday season...if I can wait that long.

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The crust was a bit 'peppery' for us even with using half the black pepper. Other than that it has got to be one of the best prime ribs we have ever fixed. This recipe is going to be the gold standard for prime rib in our house. Thank you.

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This was my first time making something that I would consider pretty "high-end" cooking. I prepared the prime rib for Thnakssgiving according to the directions from the video that Tyler Florence did and it turned out INCREDIBLE!!! My boyfriend really enjoyed it and now I am making it again for Christmas.
Thank you for making this such a pleasure to prepare and enjoy!!!