SALT ENCRUSTED PRIME RIB
The first several times I tried making prime rib, it came out tasting more like a traditional roast beef, than the "Prime Rib's" that I had at restaurants. This one was the exception, it came out picture prefect and succulent. The salt is not eaten, and is discarded after you finish cooking. *As the one very critical review pointed out I put in the wrong internal temperature for medium rare. IT SHOULD BE 130 DEGREES.
Provided by Kit_Kat
Categories Roast Beef
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat over to 210 degrees.
- Season all areas of roast with pepper and garlic powder.
- Combine 1/2 of the salt in a bowl with enough water to make a thick paste.
- Pour a layer of salt in the bottom of the pan and place the roast on top of it.
- Pack salt/water paste on top of and arround the roast, adding more water if neccessary to make it stick to the sides of the roast.
- Place a meat thermometer probe into the thickest part of the roast.
- Roast the meat until it reaches an internal temperature of 125-30 degrees (F).
- When roast reaches five degrees less than the desired temp remove the roast from oven and allow it to sit undisturbed in salt shell for 30 minutes.
- After rest period crack salt and discard. Transfer roast to a carving board.
- Prepare au jus seperately.
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