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Roast Prime Rib of Beef with Horseradish Crust Recipe

Roast Prime Rib of Beef with Horseradish Crust

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (129)

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Average Rating:

Total Reviews: 129

Showing 21-30 of 129

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  • on December 21, 2009

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    This recipe fools people into thinking I know how to cook. The quality of the meat makes this a home run every time as long as I don't overcook it. I remove most of the crust before carving and never eat the vegetables. I convection roast the meat and always use a probe thermometer to make sure that the roast comes out of the oven on time. To be honest, I remove the roast at 115 - 118 degrees and cover it with foil to rest for about 20 - 30 minutes. The roast always comes out a perfect medium rare. I've made this exact recipe at least 7 times. As much as prime rib costs, I don't need to experiment with another recipe and risk wasting my money.

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  • on December 01, 2009

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    I made this roast for Christmas Eve dinner 2 years ago and have craved it ever since! My family loved it! I used a larger (8 1b. choice grade roast, it ran about $3.99/lb. on sale, I just added a bit of roasting time. I followed the recipe exactly except for the size of the roast. The flavor the crust infuses into the meat is wonderful! Looking forward to it again this year. Thanks Tyler!!

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  • on May 11, 2009

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    I followed the recipe faithfully, even the 1/2 cup of salt. I have made many an excellent rib roast over the years
    I must say this was the best ever. It is important to note that you must remove the crust before carving and discard the veggies after making a pan sauce.
    I did not use "Prime" meat, just a choice rib roast that I bought on sale. This was as good or better than I ever had in a restaurant and that includes the Old Homestead in NY.
    Tyler Rocks!!

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  • on April 14, 2009

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    My mother made her delicious rib roast every Easter for as long as I can remember. She recently passed and this was our 1st holiday without her. I started to have dinner at my sister's house, but she was making ham and I really wanted my mother's roast. But I was terrified. to try and cook such an expensive cut of meat. I'm a decent cook, however I think some dishes are better left to those who know what they're doing. WELL I made this recipe, It was juicy and tasty. I was so proud of myself I took a plate to my sister, and she says that from now on, I have to cook Easter dinner. Thankx Tyler!

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  • on December 31, 2008

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    Prime Rib is my husband's favorite and now this recipe is the only one I will use! It was absolutely delicious! I followed the recipe, except I omitted rosemary and thyme as I didn't have any, and used kosher salt. I thought it had a little too much pepper, but followed the recipe anyway. The smell was driving us crazy! We were laughing that the garlic was getting stronger as it cooked! I can't say enough about how good it was. Not salty in the least. I made a merlot based au jus with a sour cream horseradish sauce. The sandwiches, if you're so lucky to have leftovers, were the best I ever had! Don't forget to put some of the horseradish sauce on the sandwich. The meat was the most tender I've ever had! Loved It!

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  • on December 30, 2008

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    This recipe is absolutely terrible. It is WAY too salty. At first I thought I had done something wrong, but as I started to read through some of the comments, it seems that lots of people had the same result. The roast was inedible. My family thought I was trying to poison them!

    I was relunctant when I read the ingredients. I thought that 1/2 cup of sea salt seemed a little much, but I went ahead with it anyway because the reviews seems positive and I am a fan of Tyler Florence (I should have scrolled down further to see that the comments weren't that flattering afterall. My instincts were right! The sea salt was too much. I had to throw out a $30.00 roast! I wish Tyler would give me my money back. The vegetables in the roasting pan absorbed the salt and they too were inedible! You couldn't even swallow the meat.

    What I can't figure out is why the average rating is 4 stars. Why would anyone give this recipe 3 stars if it was way too salty and cleary the comments reflect a 1 star rating. Please if you are rating a recipe, be honest. If you can't eat it and it truly was terrible, give the recipe an accurate rating. 3 is average and by no means was this recipe average. It was so bad I couldn't even give the left overs to my dogs. This recipe truly deserves a ONE (actually a ZERO if it were permitted.

    Don't waste your roast on this recipe, otherwise you will be in the red $30.00.

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  • on December 11, 2008

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    My grown kids were xxx from having turkey at their relatives, so I prepared this recipe. All raves, no complaints, (not that they'd dare to complain.

    Thanks, Tyler

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  • on April 13, 2008

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    I've made alot of roasts and meats in my life, but never have I had a standing ovation before! Thanks tyler, it was perfect.

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  • on March 18, 2008

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    I don't think I will be using any other recipe for Prime Rib for a long time. Best I have cooked in years. Thank you!

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  • on January 06, 2008

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    Okay....we ALWAYS make a recipe from another site for my standing rib roast. This year, we decided to try something a little different.

    This was WONDERFUL!! I was totally blown away by it. And I was worried that the horseradish would drip down and affect the pan drippings. Not so! Or if it did, it only made them taste excellent!

    The sauteed mushrooms were great, too.

    Tyler, this one's a winner! Thanks!!

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