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    You are in: Home / Recipes / Standing Rib Roast in Rock Salt Recipe
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    Standing Rib Roast in Rock Salt

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    10 mins

    1 hrs 30 mins

    NICK SUHADOLNIK's Note:

    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".

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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)

    Directions:

    1. 1
      Let beef roast set to room temp.
    2. 2
      Preheat oven to 500 degrees.
    3. 3
      With sharp steak knife puncture roast all over, placing slivered garlic in each puncture.
    4. 4
      Simply insert end of knife and place sliver of garlic down along blade, deep into the roast, before removing knife.
    5. 5
      Rub entire roast generously with worchestershire sauce.
    6. 6
      In roasting pan just large enough to hold roast, cover bottom with rock salt.
    7. 7
      Place roast on rock salt.
    8. 8
      Then cover roast completely with more rock salt, so that no meat is uncovered.
    9. 9
      Meat should not touch sides of roasting pan, but be completely encased in rock salt.
    10. 10
      (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.
    11. 11
      Remove meat from pan and place on cutting board, brushing off all rock salt, and cover with foil for 15-20 minutes before carving.
    12. 12
      Serve with favorite horseradish sauce.
    13. 13
      I prefer fresh ground horseradish from any supermarket deli.
    14. 14
      Horseradish can be made milder by mixing with mayonnaise.

    Ratings & Reviews:

    • on May 25, 2005

      55

      I have made this for years. Untill now I never poked holes in the roast or use garlic, Just the salt and worchestershire. Also I use standing rib roasts. One rib per serving.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2004

      35

    • on January 20, 2003

      55

      Saw a TV chef make this when I was young and thought it was the most elegant food I had ever seen. It still is an elegant dish to me. This is a special day dish and my family appreciates it.I use powdered Worchestershire because that's what the TV chef used and I looked for years until I found it. It's a bit stronger than the liquid. Get out the "real" linens tonite!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Standing Rib Roast in Rock Salt

    Serving Size: 1 (302 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1651.1
     
    Calories from Fat 1341
    81%
    Total Fat 149.0 g
    229%
    Saturated Fat 62.2 g
    311%
    Cholesterol 331.1 mg
    110%
    Sodium 240.4 mg
    10%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 72.1 g
    144%

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