Reviewed: Mar. 31, 2012

I have made this twice and it turned out perfect both times! I gave this recipe to a new bride who was freaking out about making dinner for her husbands family.. It couldn't be easier. Everyone at her dinner asked for the recipe.. Thanks for the post

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Reviewer:

msnopkowski

Cooking Level: Intermediate

Home Town: Fowlerville, Michigan, USA

Reviewed: Feb. 23, 2012

This is fabulous! I've never made a salt crust it definitely made a very tender roast. This is the only way I'm going to make prime rib from now on!

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Reviewer:

SandiH

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Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

Reviewed: Feb. 15, 2012

Way too salty. I ruined a great piece of meat and our special Valentine's Dinner. Don't try this one unless you want to waste $40.00!

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Reviewer:

Cookerholic

Cooking Level: Expert

Reviewed: Jan. 2, 2012

Unbelievably juicy!! I'll never cook a prime rib roast any other way than this. I like it rare/medium rare, so I took it out at about 130F and let it sit for a half-hour. Was perfectly pink throughout.

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Reviewer:

Irlandese

Reviewed: Jan. 1, 2012

I marinated my 8 pound plus prime rib for 2 days in an olive oil spice concoction. I made my kosher salt snowball and baked it to 138 degrees. My mistake was letting it rest for 20 minutes. My family likes their meat medium rare, i.e. pink with no blood. The thermometer read 150 and was more well done. Like i said, my mistake. If there is a next time, i will serve it immediately. I felt as if i wasted $70.

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Reviewer:

redzinf40

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: Jan. 1, 2012

The roast turned out great, but I made a couple of improvements. I marinated the prime rib with olive oil and rosemary for two days prior to cooking. Instead of black pepper, I used a dry rub of ground green and pink peppercorns and ground coriander seed. Just put all the dry ingredients into a coffee grinder. I also coated with a little bit of a vegetable-based garlic spread. That's easier than trying to make garlic cloves stick to the meat. When done, I served with a basic gravy made from a dark roux (margarine & flour fried at high heat), beef broth, au jus concentrate, red wine, and juices from the roast. Everybody commented on how well the gravy turned out, despite the fact that I didn't have any beef drippings.

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Reviewer:

gutschke

Reviewed: Dec. 31, 2011

SO perfect! This recipe yields a perfect prime rib from end to end, be sure your thermometer is in the center, not touching a bone. Also instead of the seasoned salt we use montreal steak seasoning and some garlic powder with the pepper, then cover it with kosher salt.

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Reviewer:

CUTEUTE

Reviewed: Dec. 27, 2011

very good, family loved! Hard to get the salt to stick even with lots of water

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Reviewer:

P Duke

Reviewed: Dec. 26, 2011

FABULOUS, I'll never make prime rib another way again! My roast was 5.08 lbs and took approx. 5 hours at 210F. Like others had suggested, I made a paste with some water to make my salt crust. The salt just breaks off in chunks after resting. I allowed my roast to rest sitting in my microwave.

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