51 Reviews of Wonderful Roasted Prime Rib

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.

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!

From: Gail2293

On Jan 4, 2004

It is very hard to get the salt to stick to the meat but once it does it works out fine. It was very scary to put all that salt on such good meat but it doesn't effect the tatse at all...at least not for the bad. i sliced small holes into the meat and inserted garlic coves in it. Then I peppered it before I put the salt on it. I must say all of my dinner guests said that it was better than resurant quality and I agree.

From: AnnetteMarie

On Sep 27, 2004

Okay, way more information than you want! I had never in my life made a prime rib. I almost threw up when I received my $78.00 6 pound prime rib roast. Hyperventilating I tried my darndest to encase in the 3 pounds of salt "snow". It took me 30 minutes to get it saturated. 30 minutes into the oven, the salt crust had developed significant breakages which I called "windows". I was now terrified that I had just ruined $78.00 worth or meat. NOT! It was/is delicious. Will make again as soon as I find a big wad of extra cash.

From: Aalia

On Jan 6, 2003

I had never made anything similar to this prior to coming across this recipe. This was by far the easiest dish I've ever made for company. I chose an 8lb roast, prepared the salt covering, stuck a thermometer in it and cooked it until it reached 160 degrees, which was a little over 2 hours. Everyone loved it, the meat was tender and juicy, and the roast was swollen with all of the juice trapped inside due to the salt crust. This recipe is definitely worth trying.

From: Tiny_Toodles

On Dec 29, 2008

This was my first year cooking a roast that was covered with salt. I had a 9 lb boneless roast. Instead of cooking it at 425 I wanted to cook it on a lower temperature so that the roast would cook inside and out at the same time....pink from outside to the center. I cooked it on 350 for 2 and 30 minutes and it was the juciest and tastiest meat I have ever had. Thank you so much for the great recipe. I will continue to cook my prime rib this way for years to come.

From: Queer Eye in the Kitchen Guy

On Jul 7, 2004

Well worth the effort! We would recommend using a misting bottle to keep the salt moist. It's a bit hard to balance between too dry & just right. Will definitely make this again!

From: xsvblonde

On Jan 28, 2004

This makes the best prime rib ever! The shell of salt is also fun to take off at the end making it fun to make and great to eat!

From: Chef 920429

On Apr 15, 2003

Hi Merlot!! As you know I fixed your prime rib and it didn't work. Well the reason it didn't work I didn't "do" it right--lol Had the butcher cut me a 5 lb roast,used the whole 3 lb box of kosher salt.I did have a bit of trouble keeping the salt on the sides of the roast.Anyway it came out perfect.The salt looked like a mold when I cracked it off the roast--cool :0) I will never make my prime rib any other way. Thank you so much for sharing your recipe:0)

From: Chef #372132

On Jan 21, 2007

I'm no Julia Childs by any means! The kosher salt mix really scared me but to my surprise...VOILA!!! My family loved it and i'm so glad i tried it. THIS IS ABSOLUTELY THE BEST