ROCK SALT ROAST PRIME RIB

Rock Salt Roast Prime Rib image

This is a very juicy prime rib which is easy to prepare. Surprisingly, it is not too salty and you can't taste the mustard. The horseradish sauce is great. Serve with Yorkshire pudding, or with a baked potato and a salad.

Provided by Dorothy Young

Categories Main Dish Recipes Roast Recipes

Time 1h30m

Yield 4

Number Of Ingredients 5

Ingredients

1 (4 pound) prime rib roast
2 cups prepared hot mustard
4 cups rock salt
1 cup cream
2 tablespoons prepared horseradish

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
Liberally coat the roast with mustard, so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting pan, about the size of the bottom of the roast. Set the bottom of the roast on the salt, and press down to embed the salt into the mustard. Completely cover the remainder of the roast with rock salt, pressing it into the mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).
Bake uncovered, in preheated oven for 60 minutes, or until internal temperature reaches 145 degrees F (65 degrees C). Let stand 15 minutes. The roast will be encased in a 'shell'. Hit the shell sharply with the back of a knife, and it will crack open and start to fall off. Remove the shell, and place the roast on a cutting board. Slice, and serve with horseradish sauce.
Horseradish sauce: In a small bowl, whip the cream until stiff peaks form. Fold in horseradish to taste.

Nutrition Facts : Calories 2020.2 calories, Carbohydrate 10.6 g, Cholesterol 420.2 mg, Fat 183.8 g, Fiber 3.6 g, Protein 80.3 g, SaturatedFat 81.6 g, Sodium 112558.2 mg, Sugar 4.4 g