Kosher Salt Encrusted Prime Rib Roast
24 comments
Prep Time: 10 Min
Cook Time: 4 Hrs 30 Min
Ready In: 4 Hrs 40 Min
Servings: 6
Ingredients:
2 cups coarse kosher salt
4 pounds prime rib roast
1 tablespoon ground black pepper
1 tablespoon seasoning salt
Directions:
Preheat oven to 210 degrees F (100 degrees C).
Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)
Source: AllRecipes.com
by PEIO
November 03, 2009
OOPS! Sorry, one more thing to ensure a perfect standing rib roast. You must take it out of the fridge 2 hrs. before putting it in the oven. It has to be room temperature. Just lightly cover with foil for the 2 hrs.
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by DEBBIERAE
November 04, 2009
Jeez oh man PEIO!!! Can you come to my house and make it???
by PEIO
November 03, 2009
Also, have the meat cutter cut the chine bone all the way through, and reattach it with twine. The bone gives it a lot of flavor, and is a heat inductor.
by ELVISSYKES
November 03, 2009
Hey, it's something I'm NOT allergic to!!! Thanks for the recipe!
by PEIO
November 03, 2009
Knock it's horns off, slap it on the rear end, and send it out! Love my prime rib medium rare! I just cooked one in my convection oven last week. Was absolutely perfect. I used kosher/coarse salt, but did not encrust the roast. A tiny sprinkling of Rosemary will help give it that restaurant flavor. I cook mine at 500 for 20 min., then 300 for 90 min., for a 7 lb. roast, and let it sit for 20 min. before carving.
by NGEER
November 03, 2009
Ooooooooo.........too too much salt. Salt raises your blood pressure. For those who have to watch their blood pressure, even if taking medication, this is definitely a no-no recipe.
by OKBYE9085
November 03, 2009
Salt only affects the blood pressure of less than 25% of the population, that's one of my pet peeves. Anyway a salt crust won't make the meat any saltier than if you just seasoned it as usual.
by DEBDYL
November 03, 2009
I love when whole fish or chicken is encrusted in salt. The meat is so juicy, flaky and flavorful so I can imagine a rib roast done this way would be equally lovely.Has anyone does beef this way?
by DEBDYL
November 03, 2009
forgot to mention, in our house some like it pretty red and others like me, prefer pink.So I eat the ends and they eat the middle. Problem solved!
by CARRIEERIC
November 03, 2009
Prime rib always reminds me of a trip to Las Vegas with some friends...we wanted to gamble...they just wanted to go eat prime rib at every meal :)
by CRSTIQUIT
November 03, 2009
Congratulations Debbierae on your new GRANDBABY..We went to Vegas a few months ago....Indian Casino's just don't cut it!!!!
by CARRIEERIC
November 03, 2009
Hmmmmm...a new grandbaby in Las Vegas...sounds like a good reason to move there !!!LOL!!! VIVA Las Vegas !!!
by DEBBIERAE
November 03, 2009
OOOHH Vegas and prime rib, my two favorites. With a new grandbaby in Vegas it's just another reason to visit Sin City!
by ROCKARIA
November 03, 2009
I did a prime rib for Christmas one year. The only complaint I had was from my son-in-law who prefers meat beyond well-done. So we just microwaved his serving.
by DEBBIERAE
November 03, 2009
I love Prime Rib but I'm always afraid that I'll ruin it, so expensive to waste!
by TJLORDEN
November 03, 2009
I make these roasts all the time but I cook it on 350 and find that it takes closer to 3 hours to get it to the well done point (that's how we eat it). When you cook yours on 210 is it rare?
by CELIASPIVACK
November 04, 2009
I like my meat rare. I tolerate it medium. When I found that my in-laws wanted all meat cremated, I made it a point to never serve beef when they were around.
by DEBBIERAE
November 03, 2009
I'm with you ANGELMEE, is it mooing? NO. Is it moving? NO, then it must be done!
by DEBDYL
November 03, 2009
I think the idea of this recipe is "low and slow". I usually cook at 350 degrees too but maybe with the salt crust , and Prime Rib, the temp need to be much lower.If you like it more well done, cook it longer than the stated amount of time. Growing up my Mom would have cooked it for 12-14 hours because my Dad liked his meat like shoe leather.
by ANGELMEE
November 03, 2009
then i must be a cannibal because my meat has to be rare. i love the juices and the taste. well done is just too dry and flat for my taste buds
by CARRIEERIC
November 03, 2009
NIKKI912...you are right ...the correct way to do prime rib is for the end result to be pink but done...if someone prefers their roast to be more done thats fine, but traditional prime rib is pink !:)
by NIKKI912
November 03, 2009
you are cooking it for 4-5 hours and notice the picture is pink...the preferred way to eat it, although some don't prefer to eat it this way...please don't send me nasty messages, i'm just telling it how i see it and it is my opinion to eat it pink like the picture...not everyone has to agree with me
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