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Kosher Salt Encrusted Prime Rib Roast

Kosher Salt Encrusted Prime Rib Roast

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MARBALET

Be sure and remove the coating before slicing this prime rib roast. You will be amazed at the juiciness and incredible flavor of the meat.

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Nutrition

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  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 36.1 g
  • 72%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 30921 mg
  • 1237%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 210 degrees F (100 degrees C).
  2. Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
  3. Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
  4. Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)
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Reviews

Anderswin
536
2/27/2006

I made this recipe for a large dinner party. At first I was nervous about the amount of salt this recipe called for. The primerib roast I purchased was well over $160 since it was 16 pounds. I did however, follow the SCALED recipe exactly. (I had the butcher cut away the bones but still kept them in place when he tied it up for me) I can't say enough how wonderful it was. I used every bit of the required salt (8 cups). Through the cooking process it formed a very nice shell. When it was time to remove the salt it was very easy. The roast was not salty at all but it was super tender and juicy. EVERYONE LOVED IT! Every single guest asked me for the recipe. I will never use any other recipe for primerib again.

JET555
311
6/19/2005

I am an avid researcher before I even start a recipe. I check the ingredients, steps, and of course, previous ratings. This met all the criteria and figured I'd give it a go, since it was relatively simple. The Prime came out AMAZING. Top quality stuff. You will be paying Big Bucks in a restaurant for this type of quality taste. I do have to recommend that you get really good quality meat, or if the meat is of poor quality, the whole taste is a waste. I would also highly recommend a meat thermometer. I followed the recipe to a tee. The salt doesn't stick on evenly on the sides as much as the top, but it did not seem to matter. The salt scraped off nicely after cooking the meat and setting it aside for 30 minutes.. If you are a meat fan, THIS IS A MUST. Do not skimp on the choice of meat, go for top quality. It will cost a little more, but it is still hundreds of dollars cheaper with the amount of meals/servings you can have with a multi-pound meat, which would cost a fortune in a restaurant. The meat was juicy and succulent and came out perfect thanks to the meat thermometer test at 4 hours, which registered about 145 degrees inside. Thanks HOLLY!!!

TEEBEE2002
232
12/25/2003

My roast required a lot more salt (nearly a whole box of kosher salt) and I did spray the salt with water to help it stick to the meat. I have not made a roast this size encrusted in salt so I was a little nervous about trying this. I have to admit, it was a very good, very tender, roast! Mine was a 5 pound roast and took less time to reach temperature than I expected. USE A MEAT THERMOMETER! That is the only way to make sure your roast is not well done. The leftovers (I had to hide half the roast before serving dinner!) were so good in French Dip sandwiches, I am not sure I will ever get away with buying Deli roast beef again. The salt tends to crack while baking, but don't worry it will still cook just fine. Make sure you get ALL the salt crust off the roast before serving and it won't be too salty. Great recipe!