Best Salt Encrusted Prime Rib Recipes

SALT-ENCRUSTED PRIME RIB

Steps:

• Preheat oven to 450°. Line a shallow roasting pan with heavy-duty foil. Place 3 cups salt on foil, spreading evenly to form a 1/2-in. layer. , Brush roast with Worcestershire sauce; sprinkle with pepper and garlic powder. Place roast on layer of salt, fat side up. In a small bowl, mix water and remaining salt (mixture should be just moist enough to pack). Beginning at the base of the roast, press salt mixture onto the sides and top of roast., Roast 15 minutes. Reduce oven setting to 325°. Roast 2 to 2-1/4 hours or until a thermometer reaches 130° for medium-rare; 145° for medium. (Temperature of roast will continue to rise about 15° upon standing.) Let stand 20 minutes., Remove and discard salt crust; brush away any remaining salt. Carve roast into slices.

KOSHER SALT ENCRUSTED PRIME RIB ROAST

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.)

ROCK SALT ENCRUSTED PRIME RIB

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rinse the roast and pat dry with paper towels. Mix the onion soup mix and pepper together in a small bowl. Rub the pepper mixture generously over all sides of the roast. Place the roast on a clean, dry baking sheet, and rest 30 to 45 minutes.
• Meanwhile, mix the rock salt, flour, rosemary together in a bowl. Gradually pour in the water and mix by hand (wear gloves if desired) to make a thick, sticky batter or paste. Add more water if necessary. Spread the salt batter into the bottom of a roasting pan to make a layer 1/2 to 3/4 inch thick., reserving 1 to 2 cups. Place the roast, bones facing down, in the middle of the batter in the pan. Pull the batter up and around the roast to completely cover the meat. Pat on extra batter if necessary. Insert meat thermometer into the roast with its gauge positioned to be visible from the front of the oven (or use a regular meat thermometer).
• Cook in preheated oven for 15 to 20 minutes. Remove, and use remaining salt batter to patch any holes or breaks in the coating.
• Meanwhile, prepare au jus according to package directions leaving out 1/4 cup water to boost flavor, and keep warm.
• Return roast to the oven, and cook until internal temperature reaches 130 degrees F (54 degrees C), or to desired doneness. Remove roast, and rest 20 to 30 minutes until internal temperature reaches 140 degrees F (60 degrees C). Chip off the crust and discard and then slice to serve. Serve garnished with horseradish and au jus.

SALT ENCRUSTED PRIME RIB

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.

ROSEMARY & BACON SALT ENCRUSTED PRIME RIB ROAST

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!

ROCK SALT ENCRUSTED PRIME RIB

Steps:

• 1. Preheat oven to 450 degrees F (230 degrees C). 2. Rinse the roast and pat dry with paper towels.Mix the onion soup mix and pepper together in a small bowl. Rub the pepper mixture generously over all sides of the roast. Place the roast on a clean, dry baking sheet, and rest 30 to 45 minutes 3. Meanwhile, mix the rock salt, flour, rosemary together in a bowl. Gradually pour in the water and mix by hand (wear gloves if desired) to make a thick, sticky batter or paste. Add more water if necessary. Spread the salt batter into the bottom of a roasting pan to make a layer 1/2 to 3/4 inch thick., reserving 1 to 2 cups. Place the roast, bones facing down, in the middle of the batter in the pan. Pull the batter up and around the roast to completely cover the meat. Pat on extra batter if necessary. Insert meat thermometer into the roast with its gauge positioned to be visible from the front of the oven (or use a regular meat thermometer). 4. Cook in preheated oven for 15 to 20 minutes. Remove, and use remaining salt batter to patch any holes or breaks in the coating. 5. Meanwhile, prepare au jus according to package directions leaving out 1/4 cup water to boost flavor, and keep warm. 6. Return roast to the oven, and cook until internal temperature reaches 130 degrees F (54 degrees C), or to desired doneness. Remove roast, and rest 20 to 30 minutes until internal temperature reaches 140 degrees F (60 degrees C). Chip off the crust and discard and then slice to serve. Serve garnished with horseradish and au jus.

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

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.)