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 it evenly with cracked black pepper and garlic powder.
- Place the seasoned roast on top of the salt layer in the pan, ensuring the fat side is facing up.
- In a small bowl, mix the water with the remaining 3 cups of kosher salt until it forms a paste. Spread this salt paste over the entire roast, covering it completely. This creates a crust.
- Place the pan in the preheated oven and roast for 15 minutes at 450°F (230°C).
- Reduce the oven temperature to 325°F (160°C) and continue roasting for about 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 roast from the oven. Let it rest, still covered in the salt crust, for 15 minutes before serving. This resting time is crucial for juicy meat.
- To serve, crack the salt crust with a mallet or the back of a heavy spoon and carefully remove the pieces. Brush off any excess salt from the meat. Slice and serve with optional prepared horseradish sauce and au jus.
Nutrition
Notes
This recipe is designed for busy hosts. The salt crust not only seasons the meat but also helps it cook evenly and retain moisture. The minimal prep allows you to spend more time with your guests.