- 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
- 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.
- 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.
- 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.
- Remove and discard salt crust; brush away any remaining salt. Carve roast into slices. Yield: 10 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Salt-Encrusted Prime Rib
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"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!"
"This was an excellent recipe. This was my first try at prime rib, and a bit of a chance given how costly they are. I looked at several recipes, but choose this one. It should be noted to leave the roast out for 1 hour before putting in the oven - leave in wrap, but allow it to warm toward room temperature. Time will vary, especially depending on your oven, but patience is the key. A slow cook toward your target temp will deliver the greatest reward. The salt crust came off in one piece when I removed it, and there was minimal salt to brush off. I also used rosemary as part of the seasoning, as well as in the salt mix that was applied to the roast. The result was a prime rib better than any I had ever ordered! Many thanks, Roger, for sharing this wonderful recipe."
"My,oh, my! This brought my cooking to a whole new level. It was probably the fanciest (and most expensive) piece of meat I have ever cooked. The flavor was amazing and it didn't need seasoning at the table. It was easy to follow the recipe. I did find that my cooking time was slightly longer, as my meat was closer to 8 pounds than to 6."
"INSANELY DELICIOUS! This is the third time I've attempted prime rib, and the previous attempts were tragic failures. Not this one. It turned out beautifully seasoned, and perfectly cooked. I will go back to this recipe time and time again. It's a winner!"