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Ready In1 h 30 m
Original recipe yields 4 servings
Just made the roast for dinner tonight. Everything that the recipe said was so true. I remembered this recipe from a past girlfriend years and years ago. Her father used rock salt and it was the best prime rib I had ever eaten. The salt completely crusts over and does not make the roast the least bit salty. The mustard disipates and the meat is the juciest of any prime rib I have ever had!. If you like your prime rib juicy, you MUST try doing it with rock salt. You do need to follow the directions, and use plenty of salt. I used about 5 pounds worth. However, like I mentioned, it crusts on the top, bottom and sides. The top crust just lifted off and the bottom stayed in the foil. The salt on the sides just flaked off during the cooking process. This was by far the best recipe for prime rib I have ever tried. You won't be disappointed.
I made the mistake of not following the recipe exactly and did not use the full cup of mustard. My salt did not form a true crust and was difficult to get off making the meat salty. It was however very tender and juicy so I think the crust will work if you use the whole cup of mustard.
This make a beautiful, delicious roast, and the salt shell makes for a dramatic presentation if you chip it away at the table before carving. I did it for Christmas 2001 and it immediatly became the dish we will be making for Christmas dinner from then on. The horeseradish sauce adds zip and is good for those who don't like full strength horseradish