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Salt-Encrusted Prime Rib

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

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

Directions

  • 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 Facts
5 ounces cooked beef: 325 calories, 18g fat (7g saturated fat), 107mg cholesterol, 900mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 37g protein.

Reviews

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Average Rating:
  • artchic
    Nov 14, 2020

    So So good! This is the best prime rib in the world and super easy to make. It is so juicy inside - I crave it! I was a bit hesitant to buy such an expensive piece of meat and attempt to make it for fear I would waste a lot of money. But this recipe is so worth it. We had this for friends and he told me it was "better than restaurant quality"!

  • BradleyMac
    Mar 19, 2020

    I had a hard time getting the salt to stick on the ends, kept adding more water but it turned out fantastic. Cooked rare just the way we like our roast beef. This is a definite keeper. Will do anytime we have prime rib.

  • lindas.garden
    Jan 3, 2020

    The roast was perfectly cooked. A bit on the salty side (end pieces) but my family enjoyed it.

  • Heather
    Dec 30, 2019

    Loved this! Impressive for guests but quite simple to prepare. Definitely use a thermometer to judge for level of completion.

  • Jean
    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:)

  • Karen
    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.

  • candace
    Aug 23, 2017

    Melts in your mouth

  • ebramkamp
    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.

  • dilbert098
    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.

  • Bonnie1969
    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!