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Rock Salt Encrusted Prime Rib

SUBMITTED BY: chuck dagel

"This is one of the absolute best ways to taste what a real prime rib tastes like, and it's NOT like plain old roast beef!! This method also makes an extremely cool presentation that fascinates people with its looks. A big plus is that this method makes it easier to remove the rock salt from your roast. The only drawback I've found is that you can't really use the drippings for au jus or gravy because it's way too salty, so make that separately. Enjoy!"
PREP TIME  30 Min
COOK TIME  3 Hrs 15 Min
READY IN  4 Hrs 35 Min
SERVINGS & SCALING
Original recipe yield: 15 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 20 pounds standing rib roast (weight with bones), top fat trimmed
  • 2 (1 ounce) packages dry onion soup mix
  • 2 tablespoons freshly ground black pepper
  • 8 cups rock salt
  • 8 cups all-purpose flour
  • 2 tablespoons crushed dried rosemary
  • 2 cups water, or more if needed
  • 1 (4 ounce) jar prepared horseradish, for serving
  • 3 (1 ounce) packages au jus gravy mix, for serving

DIRECTIONS

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Rinse the roast and pat dry with paper towels. Mix the onion soup mix and pepper together in a small bowl. Rub the pepper mixture generously over all sides of the roast. Place the roast on a clean, dry baking sheet, and rest 30 to 45 minutes.
  3. Meanwhile, mix the rock salt, flour, rosemary together in a bowl. Gradually pour in the water and mix by hand (wear gloves if desired) to make a thick, sticky batter or paste. Add more water if necessary. Spread the salt batter into the bottom of a roasting pan to make a layer 1/2 to 3/4 inch thick., reserving 1 to 2 cups. Place the roast, bones facing down, in the middle of the batter in the pan. Pull the batter up and around the roast to completely cover the meat. Pat on extra batter if necessary. Insert meat thermometer into the roast with its gauge positioned to be visible from the front of the oven (or use a regular meat thermometer).
  4. Cook in preheated oven for 15 to 20 minutes. Remove, and use remaining salt batter to patch any holes or breaks in the coating.
  5. Meanwhile, prepare au jus according to package directions leaving out 1/4 cup water to boost flavor, and keep warm.
  6. Return roast to the oven, and cook until internal temperature reaches 130 degrees F (54 degrees C), or to desired doneness. Remove roast, and rest 20 to 30 minutes until internal temperature reaches 140 degrees F (60 degrees C). Chip off the crust and discard and then slice to serve. Serve garnished with horseradish and au jus.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2007 by Grandma_C
This recipe is the greatest! I have always cooked Prime Rib for Christmas. and this is the BEST. I did have to modify-ingred. down size to 5lbs and adjusted the temp, I cooked at 450 for 30 min then 325 about 1hour 15min(elevation) 3900 feet. not to mention the comments on the volcanic looking thing.which everyone had to touch. and Grandaughter (8)explained to everyone that she wasn't going to eat that!!Well she did and everyone LOVE IT.I enjoy checking out allrecipes.com Thanks Ronda,in Utah

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2008 by locopups
I was very determine to find the BEST prime rib recipe and I found it. I've tried many prime rib recipes and this is by far THE BEST. I used 5 1/2 pounds and it asked for 2 1/2 cups of Rock Salt. The outside came out a little bit on the salty side. I would probably recommend 2 cups instead. I also added EXTRA Rosemary. I also did what one of the viewer did, cook 450 degree for 30 minutes and then turned down to 325 degree and cook the remaining 1 hour and 15 minutes. Removed the meat at 130 degree and let the meat sit for 15 minutes. The meat came out medium rare... PERFECT! Thank you for sharing and this recipe belong to a 10 stars!!!

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2008 by Sharon
This turned out awesome! The only thing I did wrong (was not thinking at all) was that I used my clay pot. Not a good idea. I would not only recommend, but insist on using a disposable pan to ensure cleanup. That's all.

1 user found this review helpful


 
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Recipe Submitter:

chuck dagel
Cooking Level: Expert
Home Town: Helena, Montana, USA
Living In: Kapaa, Hawaii, USA
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