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Rock Salt Encrusted Prime Rib

Rock Salt Encrusted Prime Rib

  • Prep

    30 m
  • Cook

    3 h 15 m
  • Ready In

    4 h 35 m
chuck dagel

chuck dagel

This is one of the absolute best ways to taste what a real prime rib tastes like, and it's NOT like plain old roast beef!! This method also makes an extremely cool presentation that fascinates people with its looks. A big plus is that this method makes it easier to remove the rock salt from your roast. The only drawback I've found is that you can't really use the drippings for au jus or gravy because it's way too salty, so make that separately. Enjoy!

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Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Rinse the roast and pat dry with paper towels. Mix the onion soup mix and pepper together in a small bowl. Rub the pepper mixture generously over all sides of the roast. Place the roast on a clean, dry baking sheet, and rest 30 to 45 minutes.
  3. Meanwhile, mix the rock salt, flour, rosemary together in a bowl. Gradually pour in the water and mix by hand (wear gloves if desired) to make a thick, sticky batter or paste. Add more water if necessary. Spread the salt batter into the bottom of a roasting pan to make a layer 1/2 to 3/4 inch thick., reserving 1 to 2 cups. Place the roast, bones facing down, in the middle of the batter in the pan. Pull the batter up and around the roast to completely cover the meat. Pat on extra batter if necessary. Insert meat thermometer into the roast with its gauge positioned to be visible from the front of the oven (or use a regular meat thermometer).
  4. Cook in preheated oven for 15 to 20 minutes. Remove, and use remaining salt batter to patch any holes or breaks in the coating.
  5. Meanwhile, prepare au jus according to package directions leaving out 1/4 cup water to boost flavor, and keep warm.
  6. Return roast to the oven, and cook until internal temperature reaches 130 degrees F (54 degrees C), or to desired doneness. Remove roast, and rest 20 to 30 minutes until internal temperature reaches 140 degrees F (60 degrees C). Chip off the crust and discard and then slice to serve. Serve garnished with horseradish and au jus.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

locopups
104

locopups

2/19/2008

I was very determine to find the BEST prime rib recipe and I found it. I've tried many prime rib recipes and this is by far THE BEST. I used 5 1/2 pounds and it asked for 2 1/2 cups of Rock Salt. The outside came out a little bit on the salty side. I would probably recommend 2 cups instead. I also added EXTRA Rosemary. I also did what one of the viewer did, cook 450 degree for 30 minutes and then turned down to 325 degree and cook the remaining 1 hour and 15 minutes. Removed the meat at 130 degree and let the meat sit for 15 minutes. The meat came out medium rare... PERFECT! Thank you for sharing and this recipe belong to a 10 stars!!!

Sharon
96

Sharon

1/2/2008

This turned out awesome! The only thing I did wrong (was not thinking at all) was that I used my clay pot. Not a good idea. I would not only recommend, but insist on using a disposable pan to ensure cleanup. That's all.

Lisa
89

Lisa

12/20/2008

I have been making prime rib for several years but this is now my favorite recipe. Be brave and try it...it was well worth it! I did use kosher salt instead of rock salt. It worked fine. I also used a tuscan herb mix that I found at Costco instead of the onion soup and rosemary. I used about 1/3 or so of a cup of the seasoning. It smelled so good and I was surprised that the meat took on the perfert amount of seasoning even though it was tossed out after cooking with the salt/flour crust. It smelled so good that I used this mix in my mashed potatoes too! I put the crust on my rib while it was on my counter instead of in the pan, as in the instructions. I used a bone-in rib and cooked it on my roasting rack. I completely covered the meat (bones and all) in the crust. It was very easy to work with and went together very well. Then I cooked it on my rack and had no trouble with the crust sticking to the pan. I also changed up the temp a bit. I cooked a 17 lb rib for 1/2 hour at 425 and then reduced to 325 for the remaining 3 hours. I used a meat therm. and took it out of the oven at 115 degrees and then let it rest for 1/2 hour. It was perfect. Tip: if you have a George Forman grill, it is really helpful for your guests who like their prime rib more well than medium rare. You can pop a rare piece on the GF grill and in seconds have it more well done. It was really fun to serve my friends a great piece of prime rib that was like something they would get at a very

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