Best 13 Rock Salt Encrusted Prime Rib Recipes

ROCK SALT ENCRUSTED PRIME RIB

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rinse the roast and pat dry with paper towels. Mix the onion soup mix and pepper together in a small bowl. Rub the pepper mixture generously over all sides of the roast. Place the roast on a clean, dry baking sheet, and rest 30 to 45 minutes.
• Meanwhile, mix the rock salt, flour, rosemary together in a bowl. Gradually pour in the water and mix by hand (wear gloves if desired) to make a thick, sticky batter or paste. Add more water if necessary. Spread the salt batter into the bottom of a roasting pan to make a layer 1/2 to 3/4 inch thick., reserving 1 to 2 cups. Place the roast, bones facing down, in the middle of the batter in the pan. Pull the batter up and around the roast to completely cover the meat. Pat on extra batter if necessary. Insert meat thermometer into the roast with its gauge positioned to be visible from the front of the oven (or use a regular meat thermometer).
• Cook in preheated oven for 15 to 20 minutes. Remove, and use remaining salt batter to patch any holes or breaks in the coating.
• Meanwhile, prepare au jus according to package directions leaving out 1/4 cup water to boost flavor, and keep warm.
• Return roast to the oven, and cook until internal temperature reaches 130 degrees F (54 degrees C), or to desired doneness. Remove roast, and rest 20 to 30 minutes until internal temperature reaches 140 degrees F (60 degrees C). Chip off the crust and discard and then slice to serve. Serve garnished with horseradish and au jus.

KOSHER SALT ENCRUSTED PRIME RIB ROAST

Steps:

• Preheat oven to 210 degrees F (100 degrees C).
• Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
• Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
• Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

SALT-ENCRUSTED PRIME RIB

Steps:

• Preheat oven to 450°. Line a shallow roasting pan with heavy-duty foil. Place 3 cups salt on foil, spreading evenly to form a 1/2-in. layer. , Brush roast with Worcestershire sauce; sprinkle with pepper and garlic powder. Place roast on layer of salt, fat side up. In a small bowl, mix water and remaining salt (mixture should be just moist enough to pack). Beginning at the base of the roast, press salt mixture onto the sides and top of roast., Roast 15 minutes. Reduce oven setting to 325°. Roast 2 to 2-1/4 hours or until a thermometer reaches 130° for medium-rare; 145° for medium. (Temperature of roast will continue to rise about 15° upon standing.) Let stand 20 minutes., Remove and discard salt crust; brush away any remaining salt. Carve roast into slices.

HORSERADISH AND SALT-CRUSTED PRIME RIB

Steps:

• Preheat oven to 325 degrees F.
• Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan. Place the roast, rib side down, on top of the vegetables. In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 125 degrees F. for medium rare. Remove the beef to a carving board, cover it with foil, and allow it to rest for 20 minutes. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator and set aside to allow the fat and beef juices to separate. Use the juices to serve with the meat and save the fat for Yorkshire pudding.

SALT ROASTED PRIME RIBS OF BEEF

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F.
• In a bowl stir the salt and water together and add flour for some extra binding. Froth up the egg whites with a fork, add to the salt and flour and blend until the mixture forms a stiff paste resembling wet snow while holding its shape when you squeeze it together.
• Spread the mixture to form a salt bed in the bottom of a large roasting pan, and lay the roast on top, fat-side down. Cover it all over with the rosemary, thyme and cracked black peppercorns, pressing into the roast to make sure it adheres well. Coat it completely with the salt dough, patting it well so that when it roasts it will solidify into a solid casing. It needs to be about 1/4-inch thick.
• Roast the beef for 20 minutes per pound for medium-rare.
• Transfer the beef to a cutting board, let it rest for 15 minutes and then, cut the casing open and slice in between the bones for nice manly servings. You can also remove the bones and slice thinner if you want.

ROCK SALT PRIME RIB

Steps:

• Get out a large aluminum throw away roasting pan (the deeper the beater) and 4 or 6 aluminum "ribbed" drip pans to make side-boards for the roasting pan, nails and a hammer.
• Preheat oven to 550 degrees.
• Mix crushed garlic, horseradish and pepper.
• Run over entire roast.
• Remove you oven rack and place on a strong table and place roaster on the rack.
• Standing drip pans on their side, line the roaster with the drip pans and pour 2 inches of roack salt in the roaster to help secure the drip pans.
• Sprinkle the two inches of rocksalt with one glass of water and pat down firmly.
• Place prime rib, fatty side up, in the center of the roaster, on top of the rock salt.
• Pour remaining rock salt on the roast making sure that all of the roast has at least one inch of rock salt covering it (you may need to use a nail or staple to join the drip pans if they appear to leak the rock salt).
• Sprinkle more water and pat down until there are NO CRACKS!
• Place the roast rack on the lowest possible setting in your oven and cook 20 minutes per pound for rare (center will be rare-rare) or 21 minutes per pound medium rare (rare with a firm center).
• Remove the roast from the oven and take outside and place on concrete (wood cannot stand the heat!) and break open with a hammer.
• Remove the roast.
• Brush clinging salt from the roast with a vegetable brush.
• Juice will be extra red and the roast will be extremely juicy!
• The rock salt will not make the meat salty, only in some instances on the outer "crispy" areas.
• Enjoy!

SALT-ENCRUSTED RIB ROAST

Steps:

• Preheat oven to 450°. Place rib roast in a roasting pan, fat side up; spread all sides with mustard. In a bowl, mix salt and water to make a dry paste (mixture should be just moist enough to pack); press onto top and sides of roast., Roast 15 minutes. Reduce oven setting to 325°. Roast 2-1/4 to 2-3/4 hours longer or until a thermometer inserted in beef reaches 135° for medium-rare; 140° for medium; 145° for medium-well. (Temperature of roast will continue to rise about 10° upon standing.) Let stand 20 minutes before serving., Remove and discard salt crust. Carve roast into slices.

ROCK SALT ENCRUSTED PRIME RIB

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rinse the roast and pat dry with paper towels. Mix the onion soup mix and pepper together in a small bowl. Rub the pepper mixture generously over all sides of the roast. Place the roast on a clean, dry baking sheet, and rest 30 to 45 minutes.
• Meanwhile, mix the rock salt, flour, rosemary together in a bowl. Gradually pour in the water and mix by hand (wear gloves if desired) to make a thick, sticky batter or paste. Add more water if necessary. Spread the salt batter into the bottom of a roasting pan to make a layer 1/2 to 3/4 inch thick., reserving 1 to 2 cups. Place the roast, bones facing down, in the middle of the batter in the pan. Pull the batter up and around the roast to completely cover the meat. Pat on extra batter if necessary. Insert meat thermometer into the roast with its gauge positioned to be visible from the front of the oven (or use a regular meat thermometer).
• Cook in preheated oven for 15 to 20 minutes. Remove, and use remaining salt batter to patch any holes or breaks in the coating.
• Meanwhile, prepare au jus according to package directions leaving out 1/4 cup water to boost flavor, and keep warm.
• Return roast to the oven, and cook until internal temperature reaches 130 degrees F (54 degrees C), or to desired doneness. Remove roast, and rest 20 to 30 minutes until internal temperature reaches 140 degrees F (60 degrees C). Chip off the crust and discard and then slice to serve. Serve garnished with horseradish and au jus.

SALT ENCRUSTED PRIME RIB

Steps:

• Pre-heat over to 210 degrees.
• Season all areas of roast with pepper and garlic powder.
• Combine 1/2 of the salt in a bowl with enough water to make a thick paste.
• Pour a layer of salt in the bottom of the pan and place the roast on top of it.
• Pack salt/water paste on top of and arround the roast, adding more water if neccessary to make it stick to the sides of the roast.
• Place a meat thermometer probe into the thickest part of the roast.
• Roast the meat until it reaches an internal temperature of 125-30 degrees (F).
• When roast reaches five degrees less than the desired temp remove the roast from oven and allow it to sit undisturbed in salt shell for 30 minutes.
• After rest period crack salt and discard. Transfer roast to a carving board.
• Prepare au jus seperately.

ROCK SALT ENCRUSTED PRIME RIB

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rinse the roast and pat dry with paper towels. Mix the onion soup mix and pepper together in a small bowl. Rub the pepper mixture generously over all sides of the roast. Place the roast on a clean, dry baking sheet, and rest 30 to 45 minutes.
• Meanwhile, mix the rock salt, flour, rosemary together in a bowl. Gradually pour in the water and mix by hand (wear gloves if desired) to make a thick, sticky batter or paste. Add more water if necessary. Spread the salt batter into the bottom of a roasting pan to make a layer 1/2 to 3/4 inch thick., reserving 1 to 2 cups. Place the roast, bones facing down, in the middle of the batter in the pan. Pull the batter up and around the roast to completely cover the meat. Pat on extra batter if necessary. Insert meat thermometer into the roast with its gauge positioned to be visible from the front of the oven (or use a regular meat thermometer).
• Cook in preheated oven for 15 to 20 minutes. Remove, and use remaining salt batter to patch any holes or breaks in the coating.
• Meanwhile, prepare au jus according to package directions leaving out 1/4 cup water to boost flavor, and keep warm.
• Return roast to the oven, and cook until internal temperature reaches 130 degrees F (54 degrees C), or to desired doneness. Remove roast, and rest 20 to 30 minutes until internal temperature reaches 140 degrees F (60 degrees C). Chip off the crust and discard and then slice to serve. Serve garnished with horseradish and au jus.

ROCK SALT ROAST PRIME RIB

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
• Liberally coat the roast with mustard, so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting pan, about the size of the bottom of the roast. Set the bottom of the roast on the salt, and press down to embed the salt into the mustard. Completely cover the remainder of the roast with rock salt, pressing it into the mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).
• Bake uncovered, in preheated oven for 60 minutes, or until internal temperature reaches 145 degrees F (65 degrees C). Let stand 15 minutes. The roast will be encased in a 'shell'. Hit the shell sharply with the back of a knife, and it will crack open and start to fall off. Remove the shell, and place the roast on a cutting board. Slice, and serve with horseradish sauce.
• Horseradish sauce: In a small bowl, whip the cream until stiff peaks form. Fold in horseradish to taste.

STANDING RIB ROAST IN ROCK SALT

Steps:

• Let beef roast set to room temp.
• Preheat oven to 500 degrees.
• With sharp steak knife puncture roast all over, placing slivered garlic in each puncture.
• Simply insert end of knife and place sliver of garlic down along blade, deep into the roast, before removing knife.
• Rub entire roast generously with worchestershire sauce.
• In roasting pan just large enough to hold roast, cover bottom with rock salt.
• Place roast on rock salt.
• Then cover roast completely with more rock salt, so that no meat is uncovered.
• Meat should not touch sides of roasting pan, but be completely encased in rock salt.
• (Note: I gently spray a slight amount of water over top of salt to enable it to"hold and set" firmly.) Place in 500 degree oven and roast for 15 minutes per pound.
• Remove meat from pan and place on cutting board, brushing off all rock salt, and cover with foil for 15-20 minutes before carving.
• Serve with favorite horseradish sauce.
• I prefer fresh ground horseradish from any supermarket deli.
• Horseradish can be made milder by mixing with mayonnaise.

KOSHER SALT ENCRUSTED PRIME RIB ROAST

Steps:

• Preheat oven to 210 degrees F (100 degrees C).
• Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
• Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
• Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)