vHorseradish and Salt-Crusted Prime Rib

Buying and trimming: When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.

Find all the pictures we have received for this vHorseradish and Salt-Crusted Prime Rib recipe.

You can also send us your own pictures for this recipe by clicking on the link below.