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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Rich Hare

Cooking Level: Intermediate

Home Town: Chambersburg, Pennsylvania, USA

Living In: Milton, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

mirt

Cooking Level: Intermediate

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LEO317

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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 :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

foodlover

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

josiebojo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Michele H.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2008

I read many reviews thoroughly before choosing this recipe. I rubbed the meat with a paste of fresh garlic before applying the salt as another member suggested. After researching on this site and a few others I started with a temperature of 425 and then lowered the oven to 250 for about 4 hours. I cooked it until the thermometer read 135 degrees and let it rest for 30 minutes. It was perfectly medium rare. I served this with au jus and horseradish. This was excellent, as good as any restaurant. I will definitely make this again.Update: I used the leftovers to make prime rib soup,a copycat of the one served at Harrigan's restaurant.My family loved it as well. I got two great meals out of this recipe. This will be a new holiday tradition.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

MSWESTCOAST

Cooking Level: Expert

Home Town: Pomona, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2008

After I read all the great reviews for this recipe I had to try it. I made this for my family's Christmas dinner today and it was delicious! Everyone was blown away by the flavor and at how juicy the meat was. The kosher salt kept all the juices in while flavoring the meat.The seasoning salt and pepper made every bite good, not bland at all. It was salty without being overwhelming. I recommend this recipe to anyone that is making a rib roast for the first time because it is a really easy recipe.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Cris1984

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2008

This recipe makes a perfect prime rib! We always make our prime rib roast exactly like this at Christmas. One important note is to ensure that the roast is at room temperature before you start roasting - believe it or not, it makes it even better.

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

Carrie T.

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2008

This is the best, juiciest, tender Prim Rib I ever ate!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

USFINANCIAL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2008

Holy was that good! I followed this recipe to the "T" and it turned out perfect. I received no complaints, but was a little worried about the salt factor. The only thing I did differently was after the Roast got to 140 degrees, I wrapped it up and let the juices "settle" for half an hour. This made for a small mess in getting the salt off, so I simply rinsed it under hot water for just a moment. Voila! Absolutely perfect prime rib roast. This is the only review I have ever written, but it was that good.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

sader21

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2008

We served this for Thanksgiving. I took the suggestions from another person and had the butcher remove the ribbs but tie them on. I special ordered an 11 lb roast and was VERY nervous about all of the salt and never having cooked a prime rib roast. This recipe was EVERYTHING and more that everyone said about it. I can't wait to have it again.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

DEANNA525

Cooking Level: Intermediate

Living In: Windsor, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 8, 2008

Costco prime rib done as per this recipe and the oohs and aahs when I started slicing the meat about 3/8-1/2" thick and we saw the juice running and the pinkness not to mention the smell was too much.Our 1st. try and a winner.Great.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

kenweis

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Langley, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2008

i will never make prime rib any other way!! I loved this recipe, it was dead on, The best you will ever eat, and totally fool proof!! I served it with roasted garlic mashed potatoes and aspargus...... yummy

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Darby B.

Cooking Level: Expert

Living In: Redmond, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2008

I think this could have been great, but when I moved my roast half way through cooking, a lot of the crust cracked and fell off. I made the mistake of adding more salt, which was a huge error. It just melted right into the meat and made it so salty. I almost ruined the roast and as it was I had to chuck a bunch of the one side. The roast was still juicy and I really think it would have been great if not for my mistake. I also did not like that I could not use the juices to make gravy because it was just too salty. I will try something different next time, thanks.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Bubba's Mom

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2008

This is the first prime rib I have ever made and it is outstanding! We have friends who raise cattle and they give us prime rib when we promise to make it!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MAGIK10410

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2008

What a fabulous recipe!! This is the best roast I have ever made. My family loved it. It was soooo moist and it had a wonderful flavor. I preheated the oven to 500* as it stated in another review. After seasoning the roast, covering the bottom of the roasting pan with kosher salt and covering the roast with kosher salt I placed the roast in the oven for 15 minutes. I then turned the oven down to 325* unitl the internal meat temp reached 150*. I then turned the oven temp down to 275* until the internal temp of the meat reached 160*. I removed it from the oven,covered it with aluminum foil and allowed it to sit for 20 minutes. I used at 2.75 lb roast. My family likes both meat with red and meat with no red. We had plenty of both for everyone to enjoy. The cooking time was roughly 2.5 hours. I will definatly be keeping the recipe and making this again and again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CBAMOM

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2008

This is a wonderful prime rib, Very easy to make. Because of the long cooking time your kitchen is clean before the company arrives. My mom, who states she doesn't like meat, asked for seconds.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Lisa C.

Cooking Level: Expert

Home Town: Dundalk, Maryland, USA

Living In: Fairfax, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 16, 2008

I have made this recipe quite a few times and it has never disappointed me. My rule of thumb is to totally cover the roast with coarse salt and cook it at 170ºF for 1 hr per lb of roast. I usually use between a 4-7 lb roast. I sell natural-raised beef for a living and have given many people this formula, even for rolled rump roasts and gotten good reviews. If you think it's too salty, you haven't gotten all of the salt off. Better than any restaurant meal if you use good beef to start with, not the store bought wet-aged stuff. Go to a butcher and get dry-aged beef. It's worth the extra cost.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

cheesemaker

Cooking Level: Expert

Home Town: Binghamton, New York, USA

Living In: Watkins Glen, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Kosher Salt Encrusted Prime Rib Roast

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!