ROSEMARY & BACON SALT ENCRUSTED PRIME RIB ROAST

Rosemary & Bacon Salt Encrusted Prime Rib Roast image

Provided by Janet Scott @JanetLeeScott

Categories Beef

Number Of Ingredients 5

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6 slice(s) bacon
1 box(es) kosher salt (you won't use it all unless cooking a larger roast)
5 pound(s) prime rib roast
4 sprig(s) rosemary sprigs
WHEN PURCHASING YOUR PRIME RIB ROAST, BE SURE TO ASK THE BUTCHER IF IT IN FACT IS PRIME AND NOT CHOICE OR SELECT

Steps:

Have your Prime rib roast at room temp. In a medium size bowl add 1/2 to 2/3 box of Kosher salt. add 1/2 cup water and mix, add more if needed to acquire a consistency that you can press against the sides of the bowl. Similar to graham cracker crust mixture. Be careful not to add too much water, you can add but can't take away.
In a roasting pan add some of the salt mixture and press down to 1/4 inch thickness. Only the area that your roast will lay on. Place your roast on top of that fat side up. place your rosemary on top of the roast and press down gently.
Add your bacon strips on top covering the rosemary. Preheat your oven to 450 degrees.
Start pressing the salt mixture all over the roast, tops and sides to 1/4 inch thickness. Place in your preheated oven (450) for 10 minutes. After that reduce the temp to 250 degrees and cook an additional 1 hour and 40 min. Note: 20 minutes per pound. With a meat thermometer, the temp should reach 120 degrees in the center part of the roast, if you like it pink. If you like it medium cook internal temp to 130 degrees.
Remove from the oven and let rest 10 minutes. Remove the salt, it will form a hard crust and easy to get off.
Remove the bacon and rosemary, try and get off as much of the salt that you can. Take a very thin slice off the end in case it may be too salty then slice and serve!