Tyler Florence’s Roast Prime Rib of Beef Is an Irresistible Spin on the Classic Dish

Roast prime rib of beef is the ultimate holiday table centerpiece. And while it may be an expensive cut of meat, there’s no need to wait until the holidays to serve it up. Food Network star Tyler Florence’s recipe for this classic dish shows you exactly how to serve it up right, any time.

Tyler Florence says roast prime rib of beef is ‘truly the anti-vegetarian dish’

In his cookbook Tyler Florence’s Real Kitchen, Florence says of the show-stopping, meaty dish: “This is truly the anti-vegetarian dish. Prime rib is one of those classics you can pull out that will always blow people away.”

While roast prime rib is the kind of meal most home cooks save for holidays, The Great Food Truck Race host says it doesn’t need to be that way: “It’s a good special occasion dish, so good that the occasion may be nothing at all.”

Florence’s specific butchering suggestion for this impressive meal

Calling for fresh herbs, lots of garlic, olive oil, and vegetables, the star of this dish of course is a three-rib prime rib beef roast.

Florence has very particular instructions for the roast cut you use: “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.”

The butcher, he added, should “cut off the chine (backbone) to make carving easier: The rib bones look best if they are shortened and frenched.”

Most butchers, Florence continued, are glad to help out their customers with this kind of order, unless they’re “a sourpuss, in which case get a new butcher.”

In addition to the tender meat, the chef’s recipe includes melt-in-your-mouth sauteed wild mushrooms that perfectly complement this dish.

Get the complete recipe, video, and reviews on Food Network’s site.

Food Network reviewers said Florence’s roast prime rib recipe took the intimidation out of the dish

Many home cooks left reviews on Food Network’s site praising Florence’s recipe for making this dish less anxiety-inducing.

“Made this for the first time for my hubby’s birthday a few years ago. The house smelled so good. Once tasted, my hubby and all the guests said they’d died and gone to meat heaven. And yes, good meat is absolutely critical,” one home cook wrote.

Another added, “This is by far the best recipe I have ever found for prime rib. We have used it annually for the last couple of years of holidays.”

Some reviewers felt the horseradish crust on the roast left it too salty, to which others offered their suggestions for cutting down on the sodium level: “In response to the reviews that said it was too salty, I would suggest running the rub through the food processor and layering the rub on thickly. It will easily pull off the prime rib when completed. The finished product is delicious.”

And others loved the savory crust, feeling it added to the meat’s flavor: “This was the best prime rib I have ever made. To remove the crust or not is a matter of taste.”