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.
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. :)
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!
Dec 29, 2013
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.
Dec 27, 2013
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.
Dec 26, 2013
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!
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