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.
ROCK SALT ROAST PRIME RIB
This is a very juicy prime rib which is easy to prepare. Surprisingly, it is not too salty and you can't taste the mustard. The horseradish sauce is great. Serve with Yorkshire pudding, or with a baked potato and a salad.
Provided by Dorothy Young
Categories Main Dish Recipes Roast Recipes
Time 1h30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
- Liberally coat the roast with mustard, so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting pan, about the size of the bottom of the roast. Set the bottom of the roast on the salt, and press down to embed the salt into the mustard. Completely cover the remainder of the roast with rock salt, pressing it into the mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).
- Bake uncovered, in preheated oven for 60 minutes, or until internal temperature reaches 145 degrees F (65 degrees C). Let stand 15 minutes. The roast will be encased in a 'shell'. Hit the shell sharply with the back of a knife, and it will crack open and start to fall off. Remove the shell, and place the roast on a cutting board. Slice, and serve with horseradish sauce.
- Horseradish sauce: In a small bowl, whip the cream until stiff peaks form. Fold in horseradish to taste.
Nutrition Facts : Calories 2020.2 calories, Carbohydrate 10.6 g, Cholesterol 420.2 mg, Fat 183.8 g, Fiber 3.6 g, Protein 80.3 g, SaturatedFat 81.6 g, Sodium 112558.2 mg, Sugar 4.4 g
HORSERADISH AND SALT-CRUSTED PRIME RIB
Buying and trimming: When ordering the rib roast from a butcher, be sure to request a "top choice" roast cut from the small loin end; the best being ribs 12 through 10. Have the butcher cut off the chine/backbone. The rib bones look best if they are shortened and frenched, have the butcher do this for you as well.
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 12
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
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
ROSEMARY & BACON SALT ENCRUSTED PRIME RIB ROAST
I watched a video on making this but I used the Prime Rib Roast without the bone and it turned out AMAZING. "Wanted to share with everyone".
Provided by Janet Scott @JanetLeeScott
Categories Beef
Number Of Ingredients 5
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!
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.
ROCK SALT PRIME RIB
This is the only recipe that my family will ever use for prime rib. No other will do... I know that the ingredients may seem a little strange, but believe me, it is wonderful!! They guys in our family especially get a kick out of this one as they get to make the pan and use a few tools... have fun!!
Provided by Mrs. Lumpy
Categories Meat
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Get out a large aluminum throw away roasting pan (the deeper the beater) and 4 or 6 aluminum "ribbed" drip pans to make side-boards for the roasting pan, nails and a hammer.
- Preheat oven to 550 degrees.
- Mix crushed garlic, horseradish and pepper.
- Run over entire roast.
- Remove you oven rack and place on a strong table and place roaster on the rack.
- Standing drip pans on their side, line the roaster with the drip pans and pour 2 inches of roack salt in the roaster to help secure the drip pans.
- Sprinkle the two inches of rocksalt with one glass of water and pat down firmly.
- Place prime rib, fatty side up, in the center of the roaster, on top of the rock salt.
- Pour remaining rock salt on the roast making sure that all of the roast has at least one inch of rock salt covering it (you may need to use a nail or staple to join the drip pans if they appear to leak the rock salt).
- Sprinkle more water and pat down until there are NO CRACKS!
- Place the roast rack on the lowest possible setting in your oven and cook 20 minutes per pound for rare (center will be rare-rare) or 21 minutes per pound medium rare (rare with a firm center).
- Remove the roast from the oven and take outside and place on concrete (wood cannot stand the heat!) and break open with a hammer.
- Remove the roast.
- Brush clinging salt from the roast with a vegetable brush.
- Juice will be extra red and the roast will be extremely juicy!
- The rock salt will not make the meat salty, only in some instances on the outer "crispy" areas.
- Enjoy!
Nutrition Facts : Calories 1815.3, Fat 152.9, SaturatedFat 63.3, Cholesterol 385.6, Sodium 295.6, Carbohydrate 0.2, Protein 102.4
PW'S PRIME RIB WITH ROSEMARY SALT CRUST
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h25m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 500 degrees F.
- Cut the rib eye in half (roast halves separately for more controlled/even cooking).
- Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side.
- Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing.
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.
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.
STANDING RIB ROAST IN ROCK SALT
This recipe is so simple and yet so delicious. My dad used to make this when I was quite young (many years ago!) It is still a family favorite with my children and grandchildren - especially for holidays. No other seasoning is needed, and yet it has a wonderful flavor. The end pieces are well done for those who like it that way, but the center is rare to medium rare, and the juices are completely sealed in, so be careful when carving as the juices DO flow. Also, a great side dish with this roast is my "Easy quick garlic/dill potatoes".
Provided by NICK SUHADOLNIK
Categories Meat
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Let beef roast set to room temp.
- Preheat oven to 500 degrees.
- With sharp steak knife puncture roast all over, placing slivered garlic in each puncture.
- Simply insert end of knife and place sliver of garlic down along blade, deep into the roast, before removing knife.
- Rub entire roast generously with worchestershire sauce.
- In roasting pan just large enough to hold roast, cover bottom with rock salt.
- Place roast on rock salt.
- Then cover roast completely with more rock salt, so that no meat is uncovered.
- Meat should not touch sides of roasting pan, but be completely encased in rock salt.
- (Note: I gently spray a slight amount of water over top of salt to enable it to"hold and set" firmly.) Place in 500 degree oven and roast for 15 minutes per pound.
- Remove meat from pan and place on cutting board, brushing off all rock salt, and cover with foil for 15-20 minutes before carving.
- Serve with favorite horseradish sauce.
- I prefer fresh ground horseradish from any supermarket deli.
- Horseradish can be made milder by mixing with mayonnaise.
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
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