Salt-Encrusted Prime Rib
Total TimePrep: 15 min. Bake: 2-1/4 hours + standing
- 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.
Nutrition Facts5 ounces cooked beef: 325 calories, 18g fat (7g saturated fat), 107mg cholesterol, 900mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 37g protein.
Jan 3, 2020
The roast was perfectly cooked. A bit on the salty side (end pieces) but my family enjoyed it.
Dec 30, 2019
Loved this! Impressive for guests but quite simple to prepare. Definitely use a thermometer to judge for level of completion.
Dec 22, 2019
This is the best prime rib recipe! For Au Jus, I love Johnny’s Au Jus, it’s usually in the grocery section near the Worchestershire sauce, in a white little plastic jug with a little handle. You just add water to the liquid and heat it in a sauce pan on the stove. Delicious!! I also love to dip in horseradish:)
Dec 19, 2019
Question... I've made this once before and it is to die for. As good as any restaurant. But I have a question - does anyone know how to get the Au Jus from this recipe? I'm having guests and there is one person who will insist on having it... Any help is appreciated.
Mar 31, 2018
For 20 years I have not been able to find really good prime rib in any restaurant. When I saw this recipe I knew I had to try it. I was skeptical of the amount of salt but the cook in me told me it would insulate the roast and hold in moisture as well as flavor it. I was pleasantly surprised to see how the salt baked and crusted and came off very easily. My husband requests this every few months. I used a 4 pound rib roast and cut all the ingredients in half except the Worcestershire sauce, which we love, and used a thermometer to monitor the temperature to medium rare. I believe this is just about the best prime rib I have EVER had. Thank you for sharing this recipe.
Aug 23, 2017
Melts in your mouth
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.
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.
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!
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. :)