Reviewed: Jul. 11, 2009

Big hit, my husband was affraid it was going to be too salty, but it wasnt.

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Sheila P.

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

Living In: Fruita, Colorado, USA

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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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volt_amps

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

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Reviewed: Apr. 19, 2009

PERFECTION Used 4# Prime Rib. Cookin took <6Hrs. Best Prime ever had.

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RUSTYCT

Cooking Level: Intermediate

Home Town: Wallingford, Connecticut, USA

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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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kate

Cooking Level: Intermediate

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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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stacij

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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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Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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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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LaurenElyse

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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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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MattH

Cooking Level: Intermediate

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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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Alexis M

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2009

Absolutly incredible. My guests were asking for more before they finished their first piece.

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Natalia

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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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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Kirby

Cooking Level: Intermediate

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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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JohnnyG

Cooking Level: Expert

Home Town: Bradford, Rhode Island, USA

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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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ANDREA

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Dallas, Texas, USA

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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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Rich Hare

Cooking Level: Intermediate

Home Town: Chambersburg, Pennsylvania, USA

Living In: Milton, Florida, USA

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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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mirt

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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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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LEO317

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

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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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Cook

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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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foodlover

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 26, 2008

I made this for Christmas dinner with a 12 lb roast. It was absolutely amazing. I made a paste of garlic, fresh rosemary, sea salt and pepper and smeared it on the roast when I took it out of the fridge to warm up. This gave the salt something to stick to and it added the most wonderful flavor that permeated the entire roast while cooking. It was in the oven for a total of 5 hours and came out medium rare and melt in your mouth tender.

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josiebojo

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Reviewed: Dec. 25, 2008

I cooked a 3-bone 5 1/4 lb prime rib. To cook to designated temp. took about 3 1/2 hours. It was pretty rare for my taste, but perfect for those that like their meat mooing still! A quick run through the microwave with some of the sliced meat made it perfect. I did coat the outside with dijon to help salt adhere as others had suggested. Worked great. I've wanted to cook a prime for years but was intimidated. I'll do this again...soon!

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