This is my "tradmark" Christmas Eve Dinner. DH won't even order prime rib in a restaurant anymore, because he prefers mine. Its a super easy recipe, great for dinner parties, but DO NOT alter cooking times or directions. And DO NOT carve until just before serving. Here NEEDS a clarification!!! The salt is only intended to produce a shell to keep the moisture in. It's not intended to be consumed unless of course you like extremely salty foods. AFTER the roast has rested for 15 mins. Lightly scrape the salt away but not so much that you remove all the seasonings
- Combine seasonings, and rub into roast.
- Let sit while oven preheats to 375.
- Place roast in broiling pan, fat side up or bone side up.
- Bake for 45 minutes.
- Turn oven off, DO NOT OPEN OVEN.
- One hour before serving, turn oven back on 45 minutes.
- Take rib out, LET STAND FOR 15 MINUTES.
- This is VERY important, it allows the juices to distribute.
- Do not carve "ahead of time", either. Scrape off the salt "shell." The meat directly underneath that will be very salty, but that's usually the fatty part that no one eats, anyways. The rest of it will be fine, I PROMISE!
- Serve with au jus and horseradish sauce.
I highly suggest if you use this recipe you invest in a meat thermometer (the kind you don't have to monitor intermittently- but stays in the meat). We did the recipe to a T, but it cooked faster than expected, so I didn't cook it a second time for the maximum time. The prime rib was fabulous- hubby says the best he has had. I did use whole garlic cloves inserted into the meat, instead of garlic powder the night before. I did use the amount of salt requested and dusted it off after it was done cooking. Wow- tender and flavorful! A keeper.
This recipe was the easiest and most stress free prime rib recipe ever written. I made a 4 1/2 lb. roast for new years. I put the roast in at 2:30pm baked it for 45 minutes then let it sit like the recipe says. I put the oven back on at 5:30pm for another 45 minutes. It was a perfect medium rare and was beautifully seasoned. I rubbed the spices on the outside of the roast but also injected some garlic into the meat. I highly recommend this recipe. Thanks.
I made this for Christmas dinner and it was absolutely delicious! I had a 10.25 lb roast and had to cook it an extra 20 minutes during the second cooking to get it up to 130 internal temp (I had put a digital thermometer in it before I put it in the oven the first time). After resting for 15 minutes it was at 140-145 - a perfect medium rare! My mother-in-law asked for the recipe, she loved it so much. The only thing I omitted was the horseradish powder because I did not have any, and I cut the pepper in half. The salt crust gave it a wonderful savory flavor and made everyone's mouth water while it was cooking. Thank you for sharing the perfect prime rib recipe!