Rock Salt Prime Rib Recipes

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ROCK SALT ROAST PRIME RIB



Rock Salt Roast Prime Rib image

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

1 (4 pound) prime rib roast
2 cups prepared hot mustard
4 cups rock salt
1 cup cream
2 tablespoons prepared horseradish

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

ROCK SALT PRIME RIB



Rock Salt Prime Rib image

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

40 lbs rock salt
10 -15 lbs prime rib roast, brought to room tempeture (or standing rib roast)
2 -3 garlic cloves, crushed
horseradish (to taste)
pepper (to taste, we like a lot)
1 -2 cup water (to sprinkle the salt)

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



PW's Prime Rib with Rosemary Salt Crust image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h25m

Yield 16 servings

Number Of Ingredients 7

1 whole boneless rib eye (12 to 15 pounds)
Olive oil
1/4 cup tri-color peppercorns
5 sprigs fresh thyme
3 sprigs fresh rosemary
1/2 cup kosher salt
1/2 cup minced garlic

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.

LAWRY'S PRIME RIB ROAST



Lawry's Prime Rib Roast image

From the original Lawry's The Prime Rib on La Cienaga Blvd. in Beverly Hills. An elegant way to serve your prime rib roast. I'll also post the horseradish recipe. Adjust cooking time for amount of meat.

Provided by Zephs Wife

Categories     Roast Beef

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 3

1 (4 lb) standing rib roast (4-rib)
Lawry's Seasoned Salt
1 (5 lb) bag rock salt

Steps:

  • Sprinkle fatty cap of roast with seasoned salt to your taste.
  • In heavy roasting pan, spread rock salt evenly over bottom; place wire roasting rack on top of salt.
  • Place the roast on rack, fatty side up. Make sure no salt actually touches the beef.
  • Insert meat thermometer in thickest part of meat, making sure it does not touch a bone.
  • Roast in preheated 350 degrees F. oven until thermometer registers 130 degrees F. for rare, 140 degrees F. for medium or approximately 20 to 25 minutes per pound.
  • Remove from oven and let stand 20 minutes before carving.
  • Using a sharp carving knife, slice meat across the grain for serving.
  • Discard rock salt.
  • Serve with Lawry's Whipped Cream Horseradish.

STANDING RIB ROAST IN ROCK SALT



Standing Rib Roast in Rock Salt image

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

4 -6 lbs prime rib roast (adjust accordingly to approx. l lb. per person)
garlic (cloves slivered)
Worcestershire sauce
rock salt (8-10 lb. bag, depending on size of roast and roasting pan)

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



Kosher Salt Encrusted Prime Rib Roast image

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

2 cups coarse kosher salt
4 pounds prime rib roast
1 tablespoon ground black pepper
1 tablespoon seasoning salt

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

SALT-ENCRUSTED PRIME RIB



Salt-Encrusted Prime Rib image

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

1 box (3 pounds) kosher salt (about 6 cups), divided
1 bone-in beef rib roast (6 to 8 pounds)
3 tablespoons Worcestershire sauce
2 tablespoons cracked black pepper
2 teaspoons garlic powder
1/2 cup water

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.

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