The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 30, 2009
I have been cooking this roast since the late 1960's with the following differences. Wrap the roast in cheesecloth at least two thicknesses, then place the roast on the layer of salt, completely cover the roast with salt top and sides with at least one inch or more of salt, I use a stainless steel turkey roasting pan. Place in a preheated 400 degree oven and roast for 1 hour, lower the temperature to 300 degrees and cook to desired temp using a meat thermometer (this roast is best served rare to medium rare), When desired temperatureis reached, roast will be evenly cooked from outer to inner cut. Remember this roast continues to cook as it is setting. After taking in roast out of the oven, remove the roast from the salt, using two large kitchen forks, and remove the cheesecloth. There will not be any heavy salt that needs to be scraped from the roast. The roast is now ready to carve and serve.
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Cooking Level: Expert

Home Town: Alameda, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 23, 2009
This was good we did it on the grill and it came out nice and tender. It must be the slow cooking thanks for recipe
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Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 11, 2009
Big hit, my husband was affraid it was going to be too salty, but it wasnt.
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Cooking Level: Beginning

Home Town: Denver, Colorado, USA
Living In: Fruita, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: May 30, 2009
Wow! i have heard of this , tried and it was so easy and fantastically juicy and tasty...highly recommend this to anyone that has a problem drying out their roasts.
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Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 19, 2009
PERFECTION Used 4# Prime Rib. Cookin took <6Hrs. Best Prime ever had.
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Cooking Level: Intermediate

Home Town: Wallingford, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 19, 2009
This recipe is amazing and easy! I have made it 3x now, and it's always great. One thing I did last time was to add a little water to the salt to make a paste and it came off easier. You can't mess this recipe up ( unless you buy a cheap piece of meat, even then it may still be ok) Thanks for posting!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 18, 2009
This was really delicious. Somehow, reading the instructions, I just couldn't see how it wouldn't turn out salty. Trust the recipe. It works.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 12, 2009
I have been making this from a southern living cookbook. Rub the roast in worcestershire sauce, garlic powder, and then rub rock salt all over. It helps it to stick I use a kitchen mallet to crack the rock salt off the roast. What a great recipe!
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Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA
Living In: Providence Forge, Virginia, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 9, 2009
Wow! Thank you for posting this recipe. You made me look like a rock star chef to my family! I followed the directions exactly and it came out beautifully. This is a perfect recipe when you want to impress!
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 12, 2009
Prime rib is great. I'd allow for additional time as I was cooking by a meat thermometer and it just took that.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 11, 2009
Like others I was so skeptical of coating this expensive cut of beef with so much salt, but wow was this amazing! I didn't mix with a little water to make a paste but next time I will do this. There were a couple of pieces that I didn't get all the salt off that were a tad bit salty but nothing disgusting. This really is an amazing way to cook prime-rib. Also, DO NOT trim the fat from the roast...this is what makes it so yummy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 9, 2009
Absolutly incredible. My guests were asking for more before they finished their first piece.
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 7, 2009
We made this for Christmas dinner and everyone LOVED it. Even one boy who said he hates Prime Rib went back for seconds. We changed it up a little bit. We added some thyme, garlic, and rosemary and rubbed that on the prime rib before we coated it with the salt. It was so moist and juicy and delicious. Will be making this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 5, 2009
Wow! Happy New Year welcomes this recipe. What a big hit. I can't wait for the next holiday so I can make this again. I combined fresh crushed garlic,olive oil,black pepper,and seasoned salt and rubbed that mixture on the roast before heavily salting.Cooked it just like the recipe states. Came out perfect @ 145 degrees. Make sure you have enough for leftovers. I slice what's left into half inch pieces and put them on the grill to reheat. WOW!!! Enjoy
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Cooking Level: Expert

Home Town: Bradford, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 1, 2009
all i can say is yum!! i didn't have any problems at all! i started at 500 degrees to get it to brown for 1hr then switch to lower temp for 3 hrs. since it was new year's eve and i didn't start cooking this till 3am, i fell asleep but had the oven timer on so at 3hrs it turned off and cooled off and i got up and 9am scared but then was pleasantly surprised to find my roast sitting happily at 140 degrees and perfectly delicious! thanks!
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 30, 2008
I prepared this recipe for Christmas dinner. First time using this recipe but had to try it based on all of the reviews. Very little prep time involved. Followed the recipe for prepping the roast and used a meat thermometer to gauge doneness. After resting the roast for approximately 20 minutes, I found that the salt crust on top of the roast was easily removed. Roast came out medium rare, juicy and very tender. I have shared this recipe with all of my family. My thanks to Marbalet for sharing this fantastic recipe.
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Cooking Level: Intermediate

Living In: Milton, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 29, 2008
I had a 10 lb roast with the bone in. I used a 3 Lb box of salt mixed with 1 cup of water, and piled it on. I used the whole box and could have used more salt I think. This cooked almost 4 hours at 300. I took it from the oven at 130 on the meat thermometer, and it rose to 140 while standing which was a moist tender medium to medium well. This was the most delicious thing I have ever cooked for a large group. (12 people). So easy to do. The end pieces of meat were a little salty, but other than that it was a huge hit and I will do it again. The salt turns brown and cracks but that is ok, don't worry. Almost foolproof. If you like more rare pull from oven at 120.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 28, 2008
This recipe is excellent. The only downer for me is that I cannot make gravy with the roast drippings because of the salt. However, that small aspect aside, the salt gives you a perfectly moist and juicy rib roast. Make sure you scrape off the salt crust before serving and do not skip the resting step.
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Cooking Level: Intermediate

Home Town: Billings, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 27, 2008
I am not a steak person but we made this for Christmas Eve dinner - what a great decision. I always thougth that the whole salt encusted thing was kind of a fad - but this is the way I will always cook prime rib. We made it just as written with the exception that ours took a little longer to cook. If you are worred about the meat being too salty - don't worry, it's perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 26, 2008
Some of the salt wanted to stick to all the lovely fat... which worried me. but it wasn't alot and i was just being worried :) the guests LOVED IT. Even wanting some of the saltier bits i had tried to scrape off ;). I had 8 guests with a 7 pound cut, with just a serving left for sandwiches... and with the juices that come out when you cut the meat, yum!! Easy i will do it again next year! can't wait :)
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Austin, Texas, USA

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