Roast Prime Rib of Beef with Horseradish Crust

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Served for Christmas and was a great hit

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Everyone loved the prime rib roast at Christmas. The roast cooked perfectly, pink and flavorful on the inside. I did add a couple of tablespoons of thyme for even more flavor.

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Tyler has it right. this dish will empress the whole crowd. The sauce with mushrooms and wine made the whole dish. Everyone wants the same thing next year.

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My husband and I made this for Christmas dinner and LOVED it. It's probably the best we've tasted. We thought the crust was a bit salty. You can pull the crust off and eat it without, the flavors it leaves are amazing.

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My two grown sons, my sister and boyfriend now believe I am the best cook EVER! All thanks to Tyler Florence and this recipe. I had never cooked a prime rib and now I can and it is WONDERFUL! The veggies are there to enhance the prime rib not to eat and the horseradish crust is to be removed before you carve the prime rib. Tyler is the ultimate! The best ever prime rib...

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Wow, this was super easy!! I am a novice cook, but I was hosting my first family Christmas dinner party so I needed to show boat with something deceptively easy! This definitely took the prize!

Due to a limited budget, I took the lowest grade at $5.99 a pound, already french cut, and everything. I followed the recipe but without the veggies and only some of the salt- 1/8 cup (only because I accidentally bought the sea salt with a fixed a grater on top and my hand was getting tired. I also used the pre-minced jarred garlic which did make it easier to blend and spread with the paste. Yes, even with the amount of salt I used, the crust was still very much salty. However, due to the reviews... I did my own research online. I looked up tylerflorence.com to get the same exact recipe, but it does indeed tell you to remove the crust before carving. Ok...so that solves that controversy once and for all. I easily scraped off the crust and I used the drippings to sautee mushrooms. Yes, the drippings were also salty, but I offset it with a few tablespoons of red wine vinegar which neutralized the saltiness- something a seasoned cook had taught some time ago.

Needless to say, my family was impressed and raving! The mushrooms were excellent (and not salty! I served with another easy dish- green bean almandine! Tyler Florence thank you for clearing up the controversy on your recipe on your website and for allowing me to be passed off to my family as an excellent cook! I am beaming still at the idea that I pulled it off and it was sooooooo easy!! This was an excellent Christmas Gift for me!!- Dec. 25, 2007

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This is a great way to prepare a rib roast and it is NOT too salty if done properly, although Food Network should probably have corrected Tyler's mistake on the video when he says two cups of salt. And will someone explain to the poor, deluded souls who complain that the vegetables were too salty....YOU'RE NOT SUPPOSED TO EAT THEM; THEY FLAVOR THE MEAT AND THE BROTH.

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I made this dish for a pre-Christmas family gathering. It was one of the best tasting prime ribs I've had; and the family loved it too. About the recipe, many of the reviews here say the amount of salt is too much. Not really. It does not really matter whether you use ? cup or 2 cups of salt, as long as you have enough salt and horseradish to make a thin crust, which needs to be removed before carving. Also, the vegetables are there for the aroma, not to be eaten. As far as the cooking time, 20 minute per pound is a good approximate, but do use a leave-in thermometer to dial-in your exact doneness preference. Thank you for a simple yet superb recipe, Tyler.

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This is one of the best if not the best Prime Rib Roast I've ever had and done. It is truly the ULTIMATE of ULTIMATE Prime Ribs.

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I am in the process of making this entree as a dry run for Christmas dinner. I sm so glad that I read the review of the saltiness of the crust because after an hour when I took it out to check the crust, I was surprised at the saltiness even though I only used 1/4 cup. I'm so glad that I read that the crust is to be removed...and also, that I need tl use a meat thermometer. Thanks to all of you for saving my $53 cut of meat. I'm glad that I practiced before the BIG DAY!!! Happy Holidays!!!