SALT-ENCRUSTED PRIME RIB RECIPE
Salt-Encrusted Prime Rib Recipe is the restaurant-quality recipe you've been searching for to make your prime rib taste amazing!
Provided by Kelly
Categories Recipes
Time 2h35m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Line a roasting pan with heavy foil.
- Place the 3 cups of Kosher salt on the foil. (That will equal half the box.) Form a 1/2 inch layer of salt spread evenly on the foil.
- Brush prime rib with Worcestershire sauce. Sprinkle on top the cracked pepper and garlic powder.
- Place roast, fat side up, on the layer of salt.
- In a separate bowl, mix water and remaining salt. The mixture should be moist enough to pack. Beginning at the base of the prime rib, firmly press the salt mixture onto the sides and then at the top of the roast.
- Cook the prime rib for 15 minutes at the 450 degree temperature.
- Reduce oven temperature to 325 degrees. Cook prime rib for 2 - 2 /14 hours or until your therometer reads 130 degrees for medium-rare or 145 degrees for medium.
- Take prime rib out of the oven. Let stand for 20 minutes (this step is super important!)
- Remove salt crust and discard. Brush away remaining salt.
- Carve the prime rib into slices. Serve hot.
HERB-CRUSTED PRIME RIB
Prime rib always makes an impression on a holiday dinner table, and it's actually easy to prepare. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. -Jennifer Dennis, Alhambra, California
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place the first 6 ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing. , Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with sauce.
Nutrition Facts : Calories 338 calories, Fat 19g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 612mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.
ROCK SALT ENCRUSTED PRIME RIB
This is one of the absolute best ways to taste what a real prime rib tastes like, and it's NOT like plain old roast beef!! This method also makes an extremely cool presentation that fascinates people with its looks. A big plus is that this method makes it easier to remove the rock salt from your roast. The only drawback I've found is that you can't really use the drippings for au jus or gravy because it's way too salty, so make that separately. Enjoy!
Provided by Chuck Dagel
Categories Main Dish Recipes Roast Recipes
Time 4h35m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Rinse the roast and pat dry with paper towels. Mix the onion soup mix and pepper together in a small bowl. Rub the pepper mixture generously over all sides of the roast. Place the roast on a clean, dry baking sheet, and rest 30 to 45 minutes.
- Meanwhile, mix the rock salt, flour, rosemary together in a bowl. Gradually pour in the water and mix by hand (wear gloves if desired) to make a thick, sticky batter or paste. Add more water if necessary. Spread the salt batter into the bottom of a roasting pan to make a layer 1/2 to 3/4 inch thick., reserving 1 to 2 cups. Place the roast, bones facing down, in the middle of the batter in the pan. Pull the batter up and around the roast to completely cover the meat. Pat on extra batter if necessary. Insert meat thermometer into the roast with its gauge positioned to be visible from the front of the oven (or use a regular meat thermometer).
- Cook in preheated oven for 15 to 20 minutes. Remove, and use remaining salt batter to patch any holes or breaks in the coating.
- Meanwhile, prepare au jus according to package directions leaving out 1/4 cup water to boost flavor, and keep warm.
- Return roast to the oven, and cook until internal temperature reaches 130 degrees F (54 degrees C), or to desired doneness. Remove roast, and rest 20 to 30 minutes until internal temperature reaches 140 degrees F (60 degrees C). Chip off the crust and discard and then slice to serve. Serve garnished with horseradish and au jus.
Nutrition Facts : Calories 2071.3 calories, Carbohydrate 55.7 g, Cholesterol 424.1 mg, Fat 153.2 g, Fiber 2.7 g, Protein 109.3 g, SaturatedFat 62.6 g, Sodium 60362.5 mg, Sugar 1 g
SALT-ENCRUSTED PRIME RIB
Restaurants have nothing on this recipe. For a true meat lover, it's very easy and the results are beyond belief. -Roger Bowlds, Bakersfield, California
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. Line a shallow roasting pan with heavy-duty foil. Place 3 cups salt on foil, spreading evenly to form a 1/2-in. layer. , Brush roast with Worcestershire sauce; sprinkle with pepper and garlic powder. Place roast on layer of salt, fat side up. In a small bowl, mix water and remaining salt (mixture should be just moist enough to pack). Beginning at the base of the roast, press salt mixture onto the sides and top of roast., Roast 15 minutes. Reduce oven setting to 325°. Roast 2 to 2-1/4 hours or until a thermometer reaches 130° for medium-rare; 145° for medium. (Temperature of roast will continue to rise about 15° upon standing.) Let stand 20 minutes., Remove and discard salt crust; brush away any remaining salt. Carve roast into slices.
Nutrition Facts : Calories 325 calories, Fat 18g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 900mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein.
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.
Provided by MARBALET
Categories Main Dish Recipes Roast Recipes
Time 4h40m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 210 degrees F (100 degrees C).
- 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.
- Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
- 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.)
Nutrition Facts : Calories 391 calories, Carbohydrate 1.2 g, Cholesterol 107.1 mg, Fat 25.8 g, Fiber 0.3 g, Protein 36.1 g, SaturatedFat 11 g, Sodium 30920.6 mg
ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
- Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
- Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
- Serve with Scalloped Potato Gratin and Roasted Red Onions.
- 1 1/2 cups heavy cream
- 1 sprig fresh thyme
- 2 garlic cloves, chopped
- 1/2 teaspoon ground nutmeg
- Butter
- 2 russet potatoes, peeled and cut into 1/8-inch thick slices
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan, plus more for broiling
- Preheat the oven to 375 degrees F.
- In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
- While cream is heating up, butter a flameproof casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
- Yield: 4 to 6 servings
- 6 tablespoons butter
- 3 tablespoons balsamic vinegar
- 1/2 cup honey
- 1/2 bunch fresh thyme
- Salt and freshly ground black pepper
- 4 red onions, halved
- Preheat the oven to 350 degrees F.
- Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
- Yield: 6 servings
ENCRUSTED PRIME RIB
Prime rib seasoned with pepper and herbs, served with a rich mustard cream sauce for a very special meal!
Provided by Food Network
Categories main-dish
Time 3h15m
Yield 8-10 Servings
Number Of Ingredients 19
Steps:
- Let roast stand at room temperature for 1 hour. Preheat oven to 500°F. Pat beef dry and season with salt and pepper to taste. Roast beef for 30 minutes. Reduce heat 300°F. Crush allspice and combine with black pepper, rosemary, oregano, thyme, coriander, salt, flour, mustard and butter to form a paste; spread on roast. Roast beef for 1 to 1-1/2 hours, or until meat reaches 135°F for medium rare. Rest 20 to 30 minutes before carving. Sauce: Combine cream, mustard, beef broth, pan drippings, shallots, rosemary, coriander and salt in a saucepan. Bring to a boil, and simmer 2 minutes. Add Grand Marnier and continue cooking an additional 5 minutes to reduce liquid. Serve over beef. Recipe Note: lightly crush rosemary leaves, if desired.
HERB CRUSTED PRIME RIB ROAST
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h55m
Yield One 12-pound prime rib, 18 to 24 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side. Save the trimmed fat.
- In a bowl, mix all the herbs well, and then add the salt and pepper and mix again. Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Top with the reserved trimmed fat. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. Then allow to rest for 10 minutes before carving.
- Serve with the pan drippings or sauce if preferred.
THICK-CRUSTED PRIME RIB ROAST
I received this recipe on-line from Yahoo! Lifestyle today and just had to post it. We just bought 3 prime rib roasts to freeze because they were on sale for 1/2 price. I am going to try this next time I cook one. The shallot gravy recipe that follows the directions isn't the way I make gravy but I kept it here for those that want to try it. First of all, I would NEVER throw out drippings. I would skim the fat off the top and keep all the drippings I can get. To me, the drippings are gold. Then I add flour (not cornstarch) to the drippings and let it simmer a few minutes to get the floury taste out of it. Then I gradually add liquid from any vegetables I've cooked plus beef bovril (if needed) for more flavour. I would then add the reserved 2 tbsp of herb rub. (that sounds good) You can't have roast beef without a good gravy. Serve with garlic mashed potatoes and roasted vegetables. Man, I think I'll be making this sooner than later.
Provided by DeeDee
Categories < 4 Hours
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce, salt and pepper. In a bowl, combine parsley, mustard, herbes de Provence and oil. Set aside 2 tbsp of the mixture for Shallot Gravy, rubbing remainder all over roast.
- Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in 450 F oven for 10 minutes. Reduce heat to 275 F; roast until thermometer reads 135 F for medium-rare to medium, 2 3/4 to 3 1/4 hours.
- Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving. Drain off all but 30 ml (2 tbsp) drippings from roasting pan and make Shallot Gravy.
- Shallot Gravy: Place roasting pan over medium heat; add 3 shallots (coarsely chopped) and reserved herb rub. Cook, stirring, until shallots soften. Stir in 500 ml (2 cups) beef broth and 45 ml (3 tbsp) Worcestershire sauce; simmer, stirring up any browned bits from bottom of pan. Combine 15 to 30 ml (1 to 2 tbsp) cornstarch with equal amounts cold water, making smooth mixture. Gradually stir into broth; bring to a boil, stirring until thickened, about 3 minutes. Strain.
Nutrition Facts : Calories 1056, Fat 81.4, SaturatedFat 31.9, Cholesterol 273.9, Sodium 365.9, Carbohydrate 2.7, Fiber 0.4, Sugar 0.7, Protein 73.6
SALT ENCRUSTED PRIME RIB
The first several times I tried making prime rib, it came out tasting more like a traditional roast beef, than the "Prime Rib's" that I had at restaurants. This one was the exception, it came out picture prefect and succulent. The salt is not eaten, and is discarded after you finish cooking. *As the one very critical review pointed out I put in the wrong internal temperature for medium rare. IT SHOULD BE 130 DEGREES.
Provided by Kit_Kat
Categories Roast Beef
Time 3h15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat over to 210 degrees.
- Season all areas of roast with pepper and garlic powder.
- Combine 1/2 of the salt in a bowl with enough water to make a thick paste.
- Pour a layer of salt in the bottom of the pan and place the roast on top of it.
- 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.
- Place a meat thermometer probe into the thickest part of the roast.
- Roast the meat until it reaches an internal temperature of 125-30 degrees (F).
- 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.
- After rest period crack salt and discard. Transfer roast to a carving board.
- Prepare au jus seperately.
More about "encrusted prime rib recipes"
GARLIC CRUSTED PRIME RIB! - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
GARLIC CRUSTED PRIME BEEF RIB ROAST RECIPE - NATASHA'S KITCHEN
From youtube.com
BEST SALT ENCRUSTED PRIME RIB RECIPE - PINTEREST
From pinterest.com
HERB-CRUSTED PRIME RIB ROAST RECIPE - NO. 2 PENCIL
From number-2-pencil.com
GARLIC HERB-CRUSTED PRIME RIB ROAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
DIVA Q'S HERB-CRUSTED PRIME RIB RECIPE | TRAEGER GRILLS
From traeger.com
BEST HERB-CRUSTED PRIME RIB RECIPE - SOUTHERN LIVING
From southernliving.com
STEAKHOUSE STYLE HORSERADISH CRUSTED PRIME RIB - YOUTUBE
From youtube.com
PEPPER-CRUSTED PRIME RIB WITH CREAMY HORSERADISH …
From omahasteaks.com
HERB CRUSTED PRIME RIB ROAST | XX PHOTOZ SITE
From xxphotoz.com
HERB CRUSTED PRIME RIB ROAST RECIPE - FED & FIT
From fedandfit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love