Wonderful Roasted Prime Rib

"This method makes the BEST roasted prime rib. It never fails to produce a tender/juicy prime rib for me. Don't worry, the salt mixture will not affect the taste. It's purpose is to seal in all the flavor and juices."
 
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photo by Newbie chef Melissa photo by Newbie chef Melissa
photo by Newbie chef Melissa
photo by Newbie chef Melissa photo by Newbie chef Melissa
photo by Newbie chef Melissa photo by Newbie chef Melissa
photo by Newbie chef Melissa photo by Newbie chef Melissa
photo by Nimz_ photo by Nimz_
Ready In:
2hrs 15mins
Ingredients:
2
Serves:
10
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ingredients

  • 1 (3 lb) box of morton kosher salt
  • 4 -6 lbs prime rib roast
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directions

  • Slowly add a little of the water to the Kosher salt and stir; then add a little more water and stir. Continue until the salt becomes the consistency of "snow" so that you can "pack" it on the roast and it sticks like snow (Sometimes you may need a little more or less of the water) -- YOU DO NOT WANT TO DISSOLVE THE SALT.
  • Pat some of the salt mixture in a foil-lined pan in a rectangle big enough to put the roast on.
  • Place the roast on the salt and pat the remaining salt mixture on the roast, covering completely.
  • Inset a meat thermometer.
  • Bake at 425 degrees for about 2 hours.
  • (140 degrees for rare, 160 for medium).
  • Remove the roast when the thermometer registers 5 degrees BELOW desired doneness.
  • CRACK AND REMOVE ALL OF THE SALT CRUST.

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Reviews

  1. Hi Merlot!! As you know I fixed your prime rib and it didn't work. Well the reason it didn't work I didn't "do" it right--lol Had the butcher cut me a 5 lb roast,used the whole 3 lb box of kosher salt.I did have a bit of trouble keeping the salt on the sides of the roast.Anyway it came out perfect.The salt looked like a mold when I cracked it off the roast--cool :0) I will never make my prime rib any other way. Thank you so much for sharing your recipe:0)
     
  2. Perfect Prime Rib! This method produced a tender and juicy piece of meat. I will never do prime rib any other way. I agree with Laurita, its like packing snow on a piece of meat. What a riot!
     
  3. I want to report that this works wonderfully with other cuts of beef besides prime rib. I had a piece of eye round, just short of four pounds, and gave this a try. It was far and away the BEST beef I have ever roasted! This is a fun and effective cooking method and really gives such great flavor and tenderness and juiciness to the meat. Great recipe, Merlot!
     
  4. Made this twice now and its a wonderful way to do a roast. The second time I added rosemary, garlic and freshly ground pepper. Also had a smaller size roast and there for used less salt. This is fun to prepare and to serve. Thanks for posting this Merlot!
     
  5. Just had to try this method of cooking prime rib. Never made a salt slurry before and I may have added to much water because it kept sliding off the roast. Got it together and the roast was great. Served it with yorkshire pudding and caesar salad. Dinner guests raved. Next time I may season the roast with some garlic and black pepper.
     
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RECIPE SUBMITTED BY

Since I do not have a Premium Membership, I am unable to thank all you folks personally for trying and reviewing my recipes. So in order to show my appreciation, I will thank you by trying and reviewing one of YOUR recipes. Now, a little about me . . . It's hard to believe I've been a member for over 7 years now! Once I discovered Zaar, I never looked back at the other sites. This place is truly like family, sitting around sharing great recipes, helpful hints and just chit-chatting about our daily lives. Hubby and I were fortunate enough to be able to retire early and now enjoy traveling in our motorhome :) . Our travels have taken us all over this great country of ours and meeting new and exciting people along the way is an extra bonus. We are blessed. We usually alternate between Florida Keys and Arizona for the winters. The rest of the year, you can find us just about any place. We love our home on the lake, but there is a bit of gypsy in us both and we hit the road as much as we possibly can. I subscribe to Taste of Home and own EVERY Southern Living Annual since 1979. I guess my biggest pet peeve is people who are negative all the time. Because I enjoy life so much, I try to avoid such people. Life is too short.
 
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