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Rock Salt Encrusted Prime Rib

Reviewed: Dec. 27, 2013
First time hosting Christmas Eve Family gathering of 25 people so why not also attempt to cook Prime Rib for first time as well? After discussions with a few people I was conflicted on the whole salt, non-salt discussion - "It's salt so it dries it out" vs "It's salt so it keeps it moist." A family member had planned on hosting so they already had the rock salt, so went with salt. This recipe got my attention because of a) the rave reviews and b) the flour salt crust made sense to me that it would keep it moist. I had two 8 lb's & a 5 lb roasts. I made my (first) batch of flour/salt/rosemary paste & ran out after the first roast. Luckily my wife was around & was able to mix up a new batch. 15 minutes later, I had created quite a mess, everything looked covered butI panicked. It looks atrocious. I had extra rock salt so I dumped that over the entire thing. I started it out at 450 degrees for 20 minutes & then turned it down to 350. When it got to 100 degrees, & some of the guests not there yet, I turned the oven to 250. At 120 degrees I took the roast out. Let it sit for about 20 minutes while I stared at the smoldering salt covered very expensive piece of meat. To my delight, after 20 minutes I stabbed at the shell I had created & it split just like a shell should. Very easily moved the shells aside and pulled out the meat. Swiped away the remainging rock salt and all looked perfect. THE MEAT WAS DELICIOUS. Best I've ever had. Unreal. Pans are still soaking though.
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