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Kosher Salt Encrusted Prime Rib Roast


"Be sure and remove the coating before slicing this prime rib roast. You will be amazed at the juiciness and incredible flavor of the meat."
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4 h 40 m servings 391 cals
Serving size has been adjusted!
Original recipe yields 6 servings (6 to 8 servings)


  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 36.1 g
  • 72%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 30921 mg
  • 1237%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 210 degrees F (100 degrees C).
  2. Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
  3. Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
  4. Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of salt in the crust. As the crust is removed before eating, the actual amount of salt consumed will vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 315
  1. 363 Ratings

Most helpful positive review

I made this recipe for a large dinner party. At first I was nervous about the amount of salt this recipe called for. The primerib roast I purchased was well over $160 since it was 16 pounds. I...

Most helpful critical review

I followed the recipe right down to the letter, but was left with a really really salty slab of expensive meat. It didn't create a salt crust like I thought that it would, and scraping the kosh...

Most helpful
Most positive
Least positive

I made this recipe for a large dinner party. At first I was nervous about the amount of salt this recipe called for. The primerib roast I purchased was well over $160 since it was 16 pounds. I...

I am an avid researcher before I even start a recipe. I check the ingredients, steps, and of course, previous ratings. This met all the criteria and figured I'd give it a go, since it was rela...

My roast required a lot more salt (nearly a whole box of kosher salt) and I did spray the salt with water to help it stick to the meat. I have not made a roast this size encrusted in salt so I ...

Wow, who knew cooking prime rib could be so easy?? I took others suggestions (also glanced at the Rock Salt Prime Rib recipe on this site) and did mine this way: I put down a layer of foil in ...

I don't know how anyone could give this less than 5 stars... it is unbelievably good! I used a 12 pound boneless ribeye roast. I rubbed it with olive oil, garlic, and thyme before applying the...

I have used a variation of this recipe for years. You can tell from the other reviews how good it really is. You must however use COARSE Kosher salt. I allow the meat to dry in the refrigerator ...

This roast turned out superb! to say the least, I have cooked several ribs and this recipe is the best. I did crush 4 cloves of garlic ,mixed that with the pepper and spread on top before saltin...

Absolutely fantastic. The only change I made was that I thought the internal temperature at 145 degrees was too high and meat would be too well done for our taste. I took it out at 120 and it ca...

Very good, worth the wait. I added a small amount of water to the salt so that it could be "pressed" to the roast.