Imagine cutting into a perfectly cooked prime rib with a golden, herb-encrusted salt shell that crackles dramatically, revealing the most succulent, tender meat you've ever tasted. This isn't just another roast - this is a show-stopping centerpiece that will transform your dinner from ordinary to extraordinary. Whether you're hosting a holiday feast or looking to impress your most discerning foodie friends, our Salt Encrusted Prime Rib recipe is your ticket to culinary greatness.
Prep Time: 30 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 (5-7 lb) prime rib roast
- 2 cups kosher salt
- 1 cup coarse black pepper
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
Instructions
- Remove the prime rib roast from the refrigerator 2-3 hours before cooking to allow it to come to room temperature. This ensures even cooking throughout the roast.
- Preheat the oven to 450°F (230°C). Position the oven rack in the lower third of the oven to provide optimal heat circulation.
- Pat the prime rib roast completely dry with paper towels. Moisture will prevent the salt crust from forming properly.
- In a large mixing bowl, combine kosher salt, coarse black pepper, minced garlic, chopped rosemary, and chopped thyme. Mix thoroughly to create an even seasoning blend.
- Generously rub the entire surface of the roast with the herb and salt mixture, ensuring complete and even coverage. Press the mixture firmly into the meat to create a thick, adherent crust.
- Place the seasoned roast bone-side down on a heavy-bottomed roasting pan with a rack. The bone-side down position helps conduct heat more evenly.
- Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch bone or fat.
- Roast at 450°F for 15 minutes to create a initial sear and help form the salt crust.
- Reduce oven temperature to 325°F (165°C) and continue roasting. Cook until internal temperature reaches: - 125°F for rare - 135°F for medium-rare - 145°F for medium This typically takes about 15-20 minutes per pound.
- Once desired temperature is reached, remove roast from oven and let rest on a cutting board, tented with aluminum foil, for 20-30 minutes. This allows juices to redistribute throughout the meat.
- Carefully crack and remove the salt crust before slicing. Slice against the grain into desired thickness, typically 1/2 to 3/4 inch thick.
- Serve immediately, garnishing with fresh herbs if desired. Accompany with your favorite side dishes like roasted vegetables or creamy mashed potatoes.
Tips
- Temperature is Key: Always let your prime rib come to room temperature before cooking to ensure even heat distribution.
- Quality Matters: Choose a high-quality, well-marbled prime rib roast from a trusted butcher.
- Don't Rush the Resting: Letting the meat rest after cooking is crucial - this allows the juices to redistribute, ensuring maximum tenderness.
- Invest in a Good Meat Thermometer: Precision is everything when cooking an expensive cut of meat.
- Salt Crust Technique: Press the salt and herb mixture firmly into the meat to create a solid, flavorful crust.
- Carving Tip: Always slice against the grain for the most tender bites.
- Accompaniments: Consider serving with horseradish sauce or a rich au jus to complement the meat's robust flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
