This recipe made our Christmas dinner so amazing! Like everyone else, I was afraid of covering $150 of prime rib with salt and ruining our Christmas dinner. Thanks to the other reviewers I proceeded with the recipe. I had a 14 lb boneless prime rib. I used 6 lbs (2 boxes) of Morton's Coarse Kosher Salt, mixed with 2 cups of water to make the salt stick. I made a "bed" of the salt mixture in the bottom of the roasting pan and placed the p.rib on it. I brought the meat to room temp. (about 2 hrs.), then coated it with olive oil, chopped fresh rosemary, chopped garlic, seasoning salt and pepper; inserted a digital meat thermometer, and packed it with the rest of the salt. Put p.rib in a hot 450 degree oven for 15 min. then turned the oven down to 225. It took 4 1/2 hours (approx) for the meat to reach 130 degrees. Let it rest 30 min. Perfection! Rare-Med Rare in the center. You have to trust the recipe and the digital thermometer (won't use reg. thermometer again)! Several guests planned to make their own prime rib this way for New Year's Eve dinner.
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This recipe made our Christmas dinner so amazing! Like everyone else, I was afraid of covering...