Ditto! Turned out fantastic!! I did a 5.5 lb prime rib and cut the salt and flour both to 2 cups and just added water to pasty consistancy. Kept the rosemary at 2 tbsp, 2 packs of onion mix and only 1 tbsp pepper. This crust is a little more work on the front end, but so much easier to take off in the end vs. a regular rock salt crust. I did 425 for 30 minutes and 325 for an hour and 15 min like a few previous posts, probably could have cut that to 50-60 minutes total, it was pretty well done for prime rib, but still juicy and tender. I also didn't bother coating the bottom, just the top and all sides.
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Ditto! Turned out fantastic!! I did a 5.5 lb prime rib and cut the salt and flour both to 2...