Reviewed: Dec. 28, 2007

Perfect in every way, and so easy! This was my first time to make prime rib, so I was nervous. With this recipe, all you need is a meat thermometer, and it will be perfect. The only alteration I made was to use my creme brulee torch on the remaining fat on the top, once I brushed off the salt, just for the sake of appearance. Everyone loved it, my hubby said it was better than any restaurant, and he's picky about beef. Will definitely make this recipe again.

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SplendaChai

Cooking Level: Expert

Home Town: Russellville, Arkansas, USA

Living In: Sarasota, Florida, USA

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Reviewed: Dec. 27, 2007

This recipe is every bit as good (and shocking) as everyone else has said. I cooked a 14 pound roast and used about 1 1/2 pounds of the koser course salt. I used the salt dry on top of the roast and wetted it for the sides which was a great move. It stuck to the sides well and the water/salt combo made a better crust than the dry salt alone. The meat was absolutely fabulous and everybody raved, even my critical sister said it was better than any restaurant. As far as the quality, I found the least exensive place to buy at $2.98 per pound and it really didn't matter, it was superb!

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Lydia

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Rocklin, California, USA

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Reviewed: Dec. 27, 2007

I made this recipe for Christmas Day...a first time for me for making prime rib...i was a little leary of all the salt...but dont be...it makes a nice crust that just peels off when its done...and not overpowering at all...the meat is juicy and ever sooo tasty.. wonderful recipe....will be making it again and again...thanks so much

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NANASOOP

Cooking Level: Expert

Home Town: Malden, Massachusetts, USA

Living In: Woburn, Massachusetts, USA

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Reviewed: Dec. 26, 2007

Super Recipe! We fixed this roast for Christmas Dinner, everyone raved about it. The only change we made is that we cooked it on our Weber Grill at 325. Thanks so much we will fix our prime rib this way from now on.

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Ruth McClaskey

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Reviewed: Dec. 25, 2007

My prime rib came out too salty and I love salty food. I won't be using this recipe again.

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Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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Reviewed: Dec. 25, 2007

Excellent recipe!, I was worried about the salt, but it was not salty at all, loved it!

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CarlaHoney

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

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Reviewed: Dec. 25, 2007

We bought a 17 lb prime rib roast (7 ribs) for Christmas dinner and were very anxious as it was an expensive ($157) and large piece of meat and we wanted to have a great dinner. I've never been happier or more pleased with a meal! Here's what we did: To start, we left the meat on the counter for two hours to bring it to room temperature before cooking. When it was ready to go in the oven, I rubbed the meat with olive oil and then generously applied about a cup of minced garlic. I then mixed a whole bottle of powdered steak seasoning with the kosher salt and added water to form a moist (not soaking wet) paste. I molded the salt mixture on top of the meat (about 1/2 inch thick) and then put it in a 225* oven with a meat thermometer inserted in the middle. I started the prime rib at 8 a.m. and by 1:00 p.m. the meat thermometer read 120* - it was ready! I removed the salt in two large, hard pieces and then let it rest for an hour on the counter (covered with foil). The meat was amazing - it was as good as the best restaurant we've eaten at. BEST TIP: USE A MEAT THERMOMETER AND DO NOT COOK BEYOND 120* for rare/medium rare. BON APPETIT!

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GoRedSox

Cooking Level: Intermediate

Home Town: Marshfield, Massachusetts, USA

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Reviewed: Dec. 25, 2007

This was the 1st time we ever made Prim Rib and it was the BEST!

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redstapler

Cooking Level: Intermediate

Home Town: Dinuba, California, USA

Living In: Visalia, California, USA

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Reviewed: Dec. 25, 2007

I will confess to being hesistant to try this recipe; I had never cooked a rib roast before and this seemed a tad on the experimental side with all that salt. I'm so glad I took the plunge! The meat was very moist and flavorful. I will certainly be making this recipe again in the future. My only (slight) modifications were scoring the top layer of fat, topping the the roast with minced garlic and fresh rosemary (in addition to the seasoning called for in the recipe).

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Laiane

Cooking Level: Beginning

Living In: Ann Arbor, Michigan, USA

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Reviewed: Dec. 19, 2007

We made this last Christmas and it was the BEST ever!!! Better than Lawry's downtown Chicago!!!! We also served it for Super Bowl and Easter Sunday and it was a hit with all our guests!!!! I didn't alter the recipe one bit. It is perfect as it is!!!Thank you so much!!!!

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Margie Mc

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Reviewed: Dec. 10, 2007

A simple, yet satisfying experience...definitely hands-off and yields exceptional results. I did as follows for a 3.5lb Prime Rib with the bone(s) in: Warmed roast to approx room temp. Pre-heated oven to 500F. Rubbed with season salt and pepper per recipe. Rubbed in approx 3/4C Kosher salt. Wetted with water and pressed on another 1/2C sea salt. Cooked at 500F uncovered for 15 min. Reduced heat to 350F for 70 min. (or until internal temp reaches 135F for med-rare). Removed from oven and let sit for approx 20 min.

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AKrause

Cooking Level: Expert

Living In: San Ramon, California, USA

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Reviewed: Dec. 2, 2007

This is just like my mother made before she went to Heaven. I was reading the reviews and the remarks about the cracking of the salt crust... when my mother mixed the salt and seasonings, it was ready when you could put some of the salt in your palm, make a fist and it retained the pattern of your grip. Her crust always came out intact.

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Michelle L.

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Reviewed: Nov. 28, 2007

For Thanksgiving we wanted to do something different...this recipe turned out spectacular. I used a 4 lb. prime rib, coated in kosher salt (with a little water sprinkled on it so the salt would stick, cooked at 210 degrees (it took almost 6 hours) but was WELL worth the extra time, it was juicy, medium rare, and better than ANY restaurant prime rib we have ever had...served with au jus and horseradish mmmmmmm!! Thank you Holly for sharing this recipe.

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robbie

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Reviewed: Nov. 21, 2007

I was afraid to try this recipe with all the salt it asks for. And I dont like salt that much. But wow! it was so good. I got rave reviews on it and the meat was tender and very flavorful. I will make this every year now for the holidays. Thanks!

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Nov. 20, 2007

Great flavor, but mine turned out dry. I did not cook as long as it called for and it still registered 170 on the meat thermometer-Well done (probably why it was dry). I will try again, but not cook near as long.

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memorymom

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Reviewed: Nov. 4, 2007

If you mix in a bowl kosher salt and a small amount of water, to make a paste to put on the meat your kosher salt will go much further.George

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CUTTER90

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Reviewed: Sep. 26, 2007

I have made this many times. I make this prime rib every Christmas. This is my husband's favorite recipe. It is so easy and delicious. You can't go wrong.

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Jenn T

Living In: Cincinnati, Ohio, USA

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Reviewed: Sep. 9, 2007

Perfection!

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SUSAN

Cooking Level: Expert

Home Town: Vienna, Ontario, Canada

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Reviewed: Jul. 26, 2007

Reading the other reviews, I lightly rubbed the roast with OLIVE OIL (and added a little garlic powder because we love the flavor) before adding the kosher salt. Excellent Recipe. I will most definitely keep this on file.

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a Cook who Can't

Living In: Prescott, Arizona, USA

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Reviewed: May 27, 2007

This was a very tasty and juicy prime rib. The salt keeps the juices from running out of the meat. The only mistake I made was trying to roast potatoes with this roast, my old recipe where the juices basted the potatoes. I'll keep using this recipe though. I got my Prime Rib at Costco but it was boneless and cooked in less time than the recipe called for. Also, I took it out at 150 degrees instead of 145 for medium and let it sit about 15 minutes, not 30. It was delicious!

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Gloria Fenster

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Kosher Salt Encrusted Prime Rib Roast

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