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Nutrition Facts
Serving Size 1 (317g) Recipe makes 10 servings
Calories 660
Calories from Fat 536		(81%)
Amount Per Serving		%DV
	Total Fat 59.6g	91%
	Saturated Fat 24.9g	124%
	Monounsaturated Fat 25.9g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 132mg		44%
Sodium 96mg		4%
Potassium 466mg		13%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 28.9g		57%
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Wonderful Roasted Prime Rib

Recipe #31062 | 2¼ hours | 15 min prep | add private note

⁽⁴⁹⁾ RATE IT NOW Print Recipe

By: Merlot
Jun 12, 2002

This method makes the BEST roasted prime rib. It never fails to produce a tender/juicy prime rib for me. Don't worry, the salt mixture will not affect the taste. It's purpose is to seal in all the flavor and juices.

SERVES 10 (change servings and units)

Ingredients

1 (3 lb) box of morton kosher salt
4-6 lbs prime rib roast

Directions

1
Slowly add a little of the water to the Kosher salt and stir; then add a little more water and stir. Continue until the salt becomes the consistency of "snow" so that you can "pack" it on the roast and it sticks like snow (Sometimes you may need a little more or less of the water) -- YOU DO NOT WANT TO DISSOLVE THE SALT.
2
Pat some of the salt mixture in a foil-lined pan in a rectangle big enough to put the roast on.
3
Place the roast on the salt and pat the remaining salt mixture on the roast, covering completely.
4
Inset a meat thermometer.
5
Bake at 425 degrees for about 2 hours.
6
(140 degrees for rare, 160 for medium).
7
Remove the roast when the thermometer registers 5 degrees BELOW desired doneness.
8
CRACK AND REMOVE ALL OF THE SALT CRUST.

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Featured Reviews for This Recipe

From: Newbie chef Melissa

On Nov 5, 2009

Excellent Prime Rib! My husband of 18 years told me this was the best meal I'd ever prepared... The salt was a little bit of a pain, but eventually I got it to stick. In the oven the salt cocoon did crack, but the finished product was tender and juicy so it must not have made a difference.

1 person found this review helpful

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From: Scoutie

On Oct 19, 2009

This is a GREAT recipe! I worked at a restaurant a long time ago that did their Prime Rib this way. This is THE best! Thanks for posting, Merlot, I love your recipes!

1 person found this review helpful

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From: ratherbeswimmin'

On Aug 24, 2003

The best prime rib on the planet. OMG!!! I made this while on vacation in Hawaii, for my parent's anniversary party. My husband, who is always trying to get in my business, thought I was going to ruin it with all the salt. This was yet another opportunity for me to prove him wrong. We like our meat medium so I took it out at 155 and it was a perfect pale pink on the inside and very juicy. I made an au jus to go with it. A feast fit for kings. Thank-you Merlot.

10 people found this review helpful

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From: Sudie

On Feb 18, 2003

I want to report that this works wonderfully with other cuts of beef besides prime rib. I had a piece of eye round, just short of four pounds, and gave this a try. It was far and away the BEST beef I have ever roasted! This is a fun and effective cooking method and really gives such great flavor and tenderness and juiciness to the meat. Great recipe, Merlot!

9 people found this review helpful

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