Ingredients
Equipment
Method
- Preheat your oven to 450°F (230°C). Line a shallow roasting pan with heavy-duty foil. Spread 3 cups of the kosher salt on the foil to create a 1/2-inch layer.
- Brush the prime rib roast all over with Worcestershire sauce. Sprinkle evenly with cracked black pepper and garlic powder. Place the roast on top of the salt layer in the pan, ensuring the fat side is facing up.
- In a small bowl, mix the water with the remaining 3 cups of kosher salt. This will form a paste.
- Cover the roast completely with the salt paste, ensuring it is fully encased. Place the pan in the preheated oven.
- Roast for 15 minutes at 450°F (230°C). Then, reduce the oven temperature to 325°F (160°C) and continue roasting for approximately 1.5 to 2 hours, or until a meat thermometer inserted into the thickest part of the roast (not touching bone) registers 120°F (50°C) for rare.
- Carefully remove the roasting pan from the oven. Let the prime rib rest, still covered in salt, for 15 minutes before carving. This resting period is crucial for juicy results.
- To serve, crack the salt crust with the back of a spoon or a mallet. Carefully brush away the salt crust from the meat. Carve the prime rib into slices and serve immediately. Offer prepared horseradish sauce and au jus on the side, if desired.
Nutrition
Notes
This recipe is designed for busy hosts. The salt crust not only seasons the meat but also helps to create a wonderfully moist and flavorful roast. For best results, use a good quality bone-in beef rib roast. Adjust cooking time based on your oven and desired level of doneness.