I've made salt encrusted prime rib several times but this was the best yet! I got rave reviews from my family and one of them who never compliments even asked for the recipe. I made a couple minor changes: I used beefy onion soup mix instead of the onion soup mix and added mixed garlic to the rub under the salt. I also added a small amount of Emeril's Steak Seasoning to the rub. Ummmm....all this just added to the wonderful flavor! Only negative was that I waited until the temp was at 130 before I took the roast out to rest for 20 minutes and it was well done through out. Luckily it was still juicy and yummy! Next time I would take it out at a lower temp. While I like well done meat, I know that others prefer it med rare to rate. I also encrusted the full roast (including the bottom rib side) even though I put the salt mix at the bottom of the pan - I think this helped to seal in all the wonderful juices and helped to keep the well done meat juicy and tender. Great recipe and I know this will be the one that I use in the future!

Reviewed On: Dec. 29, 2008