Best Kosher Salt Encrusted Prime Rib Roast Recipes

KOSHER SALT ENCRUSTED PRIME RIB ROAST

Kosher Salt Encrusted Prime Rib Roast image

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.

Provided by MARBALET

Categories Main Dish Recipes Roast Recipes

Time 4h40m

Yield 6

Number Of Ingredients 4

Ingredients

2 cups coarse kosher salt
4 pounds prime rib roast
1 tablespoon ground black pepper
1 tablespoon seasoning salt

Steps:

Preheat oven to 210 degrees F (100 degrees C).
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.
Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
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.)

Nutrition Facts : Calories 391 calories, Carbohydrate 1.2 g, Cholesterol 107.1 mg, Fat 25.8 g, Fiber 0.3 g, Protein 36.1 g, SaturatedFat 11 g, Sodium 30920.6 mg

KOSHER SALT ENCRUSTED PRIME RIB ROAST RECIPE - (3.5/5)

Kosher Salt Encrusted Prime Rib Roast Recipe - (3.5/5) image

Provided by bridenk

Number Of Ingredients 4

Ingredients

2 cups coarse kosher salt
4 lbs prime rib roast
1 Tbs ground black pepper
1 Tbs seasoning salt

Steps:

Preheat oven to 210 degrees F (100 degrees C). 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. Cover and roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 140 degrees F (63 degrees C). Uncover and increase temperatire to 350 degrees. Let roast brown and reach internal temperatre of 145 degrees. 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.)