ROCK SALT PRIME RIB

Steps:

• Get out a large aluminum throw away roasting pan (the deeper the beater) and 4 or 6 aluminum "ribbed" drip pans to make side-boards for the roasting pan, nails and a hammer.
• Preheat oven to 550 degrees.
• Mix crushed garlic, horseradish and pepper.
• Run over entire roast.
• Remove you oven rack and place on a strong table and place roaster on the rack.
• Standing drip pans on their side, line the roaster with the drip pans and pour 2 inches of roack salt in the roaster to help secure the drip pans.
• Sprinkle the two inches of rocksalt with one glass of water and pat down firmly.
• Place prime rib, fatty side up, in the center of the roaster, on top of the rock salt.
• Pour remaining rock salt on the roast making sure that all of the roast has at least one inch of rock salt covering it (you may need to use a nail or staple to join the drip pans if they appear to leak the rock salt).
• Sprinkle more water and pat down until there are NO CRACKS!
• Place the roast rack on the lowest possible setting in your oven and cook 20 minutes per pound for rare (center will be rare-rare) or 21 minutes per pound medium rare (rare with a firm center).
• Remove the roast from the oven and take outside and place on concrete (wood cannot stand the heat!) and break open with a hammer.
• Remove the roast.
• Brush clinging salt from the roast with a vegetable brush.
• Juice will be extra red and the roast will be extremely juicy!
• The rock salt will not make the meat salty, only in some instances on the outer "crispy" areas.
• Enjoy!