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Salt-Encrusted Prime Rib Recipe
Salt-Encrusted Prime Rib Recipe photo by Taste of Home

Salt-Encrusted Prime Rib Recipe

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5 8
Publisher Photo
Restaurants have nothing on this recipe. For a true meat lover, it's very easy and the results are beyond belief. —Roger Bowlds, Bakersfield, California
TOTAL TIME: Prep: 15 min. Bake: 2-1/4 hours + standing
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 2-1/4 hours + standing
MAKES: 10 servings

Ingredients

  • 1 box (3 pounds) kosher salt (about 6 cups), divided
  • 1 bone-in beef rib roast (6 to 8 pounds)
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons cracked black pepper
  • 2 teaspoons garlic powder
  • 1/2 cup water

Nutritional Facts

5 ounces cooked beef equals 325 calories, 18 g fat (7 g saturated fat), 107 mg cholesterol, 900 mg sodium, 2 g carbohydrate, trace fiber, 37 g protein.

Directions

  1. Preheat oven to 450°. Line a shallow roasting pan with heavy-duty foil. Place 3 cups salt on foil, spreading evenly to form a 1/2-in. layer.
  2. Brush roast with Worcestershire sauce; sprinkle with pepper and garlic powder. Place roast on layer of salt, fat side up. In a small bowl, mix water and remaining salt (mixture should be just moist enough to pack). Beginning at the base of the roast, press salt mixture onto the sides and top of roast.
  3. Roast 15 minutes. Reduce oven setting to 325°. Roast 2 to 2-1/4 hours or until a thermometer reaches 130° for medium-rare; 145° for medium. (Temperature of roast will continue to rise about 15° upon standing.) Let stand 20 minutes.
  4. Remove and discard salt crust; brush away any remaining salt. Carve roast into slices. Yield: 10 servings.
Originally published as Salt-Encrusted Prime Rib in Taste of Home Christmas Annual Annual 2013, p49

Nutritional Facts

5 ounces cooked beef equals 325 calories, 18 g fat (7 g saturated fat), 107 mg cholesterol, 900 mg sodium, 2 g carbohydrate, trace fiber, 37 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Salt-Encrusted Prime Rib

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jan. 2, 2016

"This is fabulous. Don't be frightened by the amount of salt. It flavors the meat but also holds in the moisture."

MY REVIEW
Reviewed Jan. 1, 2016

"I didn't pay attention to the weight of the roast. I had a roast the thickness of two steaks side by side, which means it was well done by the time I took it out. I should've watched the temperature closer.

The point: this recipe is fantastic. Our meat was edible and enjoyable. I will use this recipe again. This is my second attempt at a prime rib and this recipe was perfect."

MY REVIEW
Reviewed Dec. 26, 2014

"This is one of the best recipes I have ever made for meat. My husband was telling me not to do so much salt, BUT I told him I was following the recipe exactly as it says. It was MARVELOUS! Make sure to get all the salt off before cutting and enjoy!"

MY REVIEW
Reviewed Dec. 19, 2014

"Out. of. this. WORLD! Like another reviewer, was my first attempt at prime rib and couldn't believe how good it was. Husband bragged about it to everyone. :)"

MY REVIEW
Reviewed Mar. 24, 2014

"Salt-Encrusted Prime Rib. I made this for Christmas dinner and it turned out wonderful! The salt made a capsule over the prime rib. It was very tender and juicy. I had a 6lb rib roast. I put it in the oven as suggested at 450, but for 30 min instead of 15 to start. I will use this recipe again and again and again! Thank you for sharing!"

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