Kosher Salt Encrusted Prime Rib Roast Recipes

SALT-ENCRUSTED PRIME RIB RECIPE

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.

HORSERADISH AND SALT-CRUSTED PRIME RIB

Steps:

• Preheat oven to 325 degrees F.
• Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan. Place the roast, rib side down, on top of the vegetables. In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 125 degrees F. for medium rare. Remove the beef to a carving board, cover it with foil, and allow it to rest for 20 minutes. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator and set aside to allow the fat and beef juices to separate. Use the juices to serve with the meat and save the fat for Yorkshire pudding.

ROCK SALT ENCRUSTED PRIME RIB

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.

ROSEMARY & BACON SALT ENCRUSTED PRIME RIB ROAST

Steps:

• Have your Prime rib roast at room temp. In a medium size bowl add 1/2 to 2/3 box of Kosher salt. add 1/2 cup water and mix, add more if needed to acquire a consistency that you can press against the sides of the bowl. Similar to graham cracker crust mixture. Be careful not to add too much water, you can add but can't take away.
• In a roasting pan add some of the salt mixture and press down to 1/4 inch thickness. Only the area that your roast will lay on. Place your roast on top of that fat side up. place your rosemary on top of the roast and press down gently.
• Add your bacon strips on top covering the rosemary. Preheat your oven to 450 degrees.
• Start pressing the salt mixture all over the roast, tops and sides to 1/4 inch thickness. Place in your preheated oven (450) for 10 minutes. After that reduce the temp to 250 degrees and cook an additional 1 hour and 40 min. Note: 20 minutes per pound. With a meat thermometer, the temp should reach 120 degrees in the center part of the roast, if you like it pink. If you like it medium cook internal temp to 130 degrees.
• Remove from the oven and let rest 10 minutes. Remove the salt, it will form a hard crust and easy to get off.
• Remove the bacon and rosemary, try and get off as much of the salt that you can. Take a very thin slice off the end in case it may be too salty then slice and serve!

KOSHER SALT ENCRUSTED PRIME RIB ROAST RECIPE - (3.5/5)

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. Cover and roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 140 degrees F (63 degrees C). Uncover and increase temperatire to 350 degrees. Let roast brown and reach internal temperatre of 145 degrees. 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.)

HERB SALT CRUSTED PRIME RIB

Steps:

• Preheat the oven to 500 degrees F. Line a roasting pan with aluminum foil.
• Rinse the roast, pat it dry, and bring it to room temperature. Sprinkle with the Worcestershire sauce and seasoned pepper.
• In a bowl add the kosher salt, Italian dressing mix, and egg whites and stir to combine. Sprinkle water over the top of the salt mixture until it is well-moistened, but not wet.
• Place a 1/2-inch layer of the salt mixture in the middle of the roasting pan, slightly larger than the diameter of the roast. Place the roast, fat side up, on top of the salt. Insert a meat thermometer into the center of the roast. Carefully pack the remaining salt mixture onto the meat, covering it completely.
• Place the roast in the oven and reduce the temperature to 425 degrees F. Roast for 14 to 16 minutes per pound, or until the thermometer reads 5 degrees F less than desired temperature. Final temperature for rare will be 130 degrees F; 135 degrees F for medium rare; 140 degrees F for medium.
• Remove the roast from the oven and let it rest for 5 minutes.
• For jus, in a small saucepan over medium heat, add the beef broth and bring it to a boil. Reduce the heat, add the soup mix, and simmer for 5 minutes. Remove from the heat.
• Remove the salt crust from the roast by breaking it and peeling it away. (You will probably need a hammer to do this.) Slice the meat to desired thickness and transfer slices to a platter. Ladle a small amount of jus over the top of the meat; serve remainder of jus on the side.
• Cook's note: Have your butcher remove the ribs from the roast.

SALT-ENCRUSTED PRIME RIB

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.

REVERSE-SEAR PRIME RIB ROAST

Steps:

• Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
• Remove roast from refrigerator and allow to come to room temperature, about 2 hours.
• Preheat oven to 200 degrees F (95 degrees C).
• Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.
• Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes.
• Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.
• Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.