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Recipe Reviews 1 review
Kosher Salt Encrusted Prime Rib Roast
I have been making this recipe for Christmas for the past four years...everyone raves about the meat. The salt layer under slow heat does form a crust that is easy to remove. One thing I have noted is that small end of standing rib roasts (while oh so great quality beef!) lack fat at the top of the roast or some butchers cut it down. I get a quality large end roast with a SMALL TO MODERATE (can't see the pink of beef shining through) amount of fat layer on the top and find it helps to keep the meat from becoming salty. The fat heats to form the crust layer with the salt. It and the fat peel back to reveal the most juiciest rib roast ever. Hope this helps. Making it again tomorrow....enjoy!

7 users found this review helpful
Reviewed On: Dec. 24, 2013

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