Salt Encrusted Prime Rib – a delicious recipe with kosher salt, beef, water, black pepper, garlic powder. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
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1
Pre-heat over to 210 degrees.
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2
Season all areas of roast with pepper and garlic powder.
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3
Combine 1/2 of the salt in a bowl with enough water to make a thick paste.
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4
Pour a layer of salt in the bottom of the pan and place the roast on top of it.
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5
Pack salt/water paste on top of and arround the roast, adding more water if neccessary to make it stick to the sides of the roast.
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6
Place a meat thermometer probe into the thickest part of the roast.
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7
Roast the meat until it reaches an internal temperature of 125-30 degrees (F).
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8
When roast reaches five degrees less than the desired temp remove the roast from oven and allow it to sit undisturbed in salt shell for 30 minutes.
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9
After rest period crack salt and discard. Transfer roast to a carving board.
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10
Prepare au jus seperately.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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