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1
In a food processor, combine the salt, pepper, garlic cloves, rosemary and chile powder and process until fine.
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2
Add the olive oil and pulse to form a paste.
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3
Place the prime rib roast on a cutting board, bone-side up and rub with 1 tablespoon of the salt paste.
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4
Transfer the meat to a large roasting pan and pack the salt paste all over the fatty surface, pressing to help it adhere.
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5
Let the prime rib stand at room temperature for 1 hour.
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6
Preheat the oven to 450.
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7
Roast the prime rib for 1 hour, until the crust is slightly darkened.
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8
Lower the oven temperature to 300 and roast for about 2 hours and 15 minutes longer, until an instant-read thermometer inserted into the center of the roast (not touching the bone) registers 135.
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9
Transfer the roast to a large carving board and let the meat rest for 30 minutes.
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10
Carefully lift the salt crust off the meat and transfer to a bowl.
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11
Brush away any excess salt.
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12
To remove the roast in one piece while keeping the rib rack intact, run a long sharp carving knife along the bones, using them as your guide.
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13
Leave on 1/2 inch of meat, more if reserving for leftovers.
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14
Carve the prime rib roast 1/2 inch thick and serve, passing some of the crumbled salt crust as a condiment.
