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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