Ingredients
Equipment
Method
- Preheat your oven to 450°F (230°C). Line a shallow roasting pan with heavy-duty aluminum foil. Spread 3 cups of the kosher salt evenly on the foil to create a 1/2-inch layer.
- Brush the prime rib roast all over with Worcestershire sauce. Sprinkle evenly with cracked black pepper and garlic powder. Place the seasoned roast on top of the salt layer in the roasting pan, ensuring the fat side is facing up.
- In a small bowl, mix the remaining 3 cups of kosher salt with 1/2 cup of water. This will create a paste. Cover the entire roast with this salt paste, ensuring it is completely sealed.
- Place the salt-encrusted roast in the preheated oven. Roast for 15 minutes at 450°F (230°C). Then, reduce the oven temperature to 325°F (160°C) and continue roasting for approximately 12-15 minutes per pound, or until a meat thermometer inserted into the thickest part of the roast (not touching bone) registers 120-125°F (49-52°C) for rare, or 130-135°F (54-57°C) for medium-rare.
- Carefully remove the roasting pan from the oven. Transfer the roast to a cutting board. Let it rest for at least 15 minutes before breaking through the salt crust. You may need a mallet or the back of a heavy spoon to crack the crust.
- Once the crust is removed, brush off any excess salt. Carve the prime rib into slices and serve immediately with optional prepared horseradish sauce and au jus.
Nutrition
Notes
This recipe uses a salt crust to help keep the prime rib moist and flavorful. The resting time is crucial for the juices to redistribute, ensuring a tender roast.