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Salt Crusted Prime Rib Recipe

   
 

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     Salt Crusted Prime Rib

Category   Entrees - Maindishes
Sub Category   Holiday Dish
Servings   6

Ingredients
3.5 pounds prime rib, bone in, 2 rib roast, small end preferred
Worcestershire sauce
Seasoned salt, Lawry's is best
Freshly ground black pepper
Garlic cloves, to taste
2 boxes kosher salt, 3 pounds each
32 ounces beef broth
1 packet onion soup mix
 

Instructions
In a large Ziploc bag or container, sprinkle roast generously with Worcestershire so all surfaces are coated. Now sprinkle with seasoned salt and black pepper. Mince 6 to 8 garlic cloves directly onto roast and rub roast so that seasonings and garlic really adhere and work into the surface of the roast. Close Ziploc and allow roast to marinate on your counter top for no more than 2 hours. The roast roasts more accurately if it is close to room temperature, but any more than 2 hours is unsafe.
Preheat oven to 500 degrees. Remove meat from marinade and sprinkle a little kosher salt directly on the roast. Rub in as before. Take the boxes of salt and pour into a large bowl. Sprinkle salt with water, mixing constantly, until it is well moistened, but not wet. It should be the consistency of beach sand. Place a 1/2 inch layer of salt in the middle of your roasting pan, slightly larger than the diameter of the roast. Place the roast, fat side up, on top of the salt. Insert a meat thermometer into the center of the roast, be sure not to touch bone or you will get an inaccurate reading. Pack the remaining salt mixture onto the meat, covering it completely.
Place the roast in the oven and reduce the heat immediately to 350 degrees. The roast will take approximately 20 to 25 minutes per pound plus 10 to 15 minutes resting time after it is removed from the oven. You will not get beef drippings from a roast prepared this way, so you will need to cheat to make the au jus, simply just bring the beef broth to a boil, add the onion soup packet and simmer 5 minutes. Remove roast from oven when it is 5 to 10 degrees below the desired final temperature. The temperature will increase 5 to 10 degrees while resting. Immediately when removed from the oven, break and peel away the salt crust using a meat hammer if necessary. After resting, carve away the bones and slice meat to desired thickness and serve with au jus.
For a classically juicy, red, rare piece of meat, remove the roast from the oven when the internal temperature reaches 125 to 130 degrees. Lovers of ultra rare, super tender beef that quivers like jelly may pull their ribs at 115. If you are a fan of better done beef, pull at 135 to 140 degrees. Note- To determine how much prime rib to buy, figure that each rib serves 2 people, so if you are having dinner for 8 you need a 4 rib roast. Increase cooking time accordingly. Eye of round roast or sirloin tip roast are wonderful when prepared in this style and a little more economical than prime rib.
Serving Suggestions
Serve alongside Herb & Horseradish Smashed Potatoes followed by Harvest Fruit & Wine Compote


Originally Submitted
12/23/2019





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