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Kosher Salt Encrusted Prime Rib Roast

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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