Prime Rib Roast with Horseradish Crust Recipe Reviews
prime rib roast with horseradish crust:
"I think the ingredients are alittle off too. Like all recipes, I follow recipes like this loosely and follow my taste (pinch here a pinch there). I ended up with what my husband called "the best of both worlds", an awesome chunk of meat paired with his favorite condiment horseradish."
"Did anyone taste this before they published it? A half a cup of salt was WAY too much! It completely ruined a good, expensive cut of meat!"
"I doubled the horseradish, halved the salt and pepper and still ended up with an inedible crust where the only discernable flavors were salt and pepper. I think the ingredients are right but the amounts are way, way off. I think a couple of tablespoons salt and one tablesoon of pepper at most. and double or quadruple the Horseradish depending on how prominent you want that flavor, 2 sprigs Rosemary is about right 4-8 sprigs thyme are needed. The rest of it seemed apprpriate."
"The flour and broth are used to make a pan sauce to pour over the prime rib when serving. Au Jus is another great sauce to serve with prime rib. See information at http://www.recipetips.com/kitchen-tips/t--1315/cooking-prime-rib.asp#serving located on this site. The horseradish paste applied to this prime rib gives it great flavor."
"What's the flour and extra beef broth for? I am going to try it without flour."