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    You are in: Home / Recipes / Wonderful Roasted Prime Rib Recipe
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    Wonderful Roasted Prime Rib

    Average Rating:

     53 Total Reviews

    Showing 1-20 of 53

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    • on April 15, 2003

      Hi Merlot!! As you know I fixed your prime rib and it didn't work. Well the reason it didn't work I didn't "do" it right--lol Had the butcher cut me a 5 lb roast,used the whole 3 lb box of kosher salt.I did have a bit of trouble keeping the salt on the sides of the roast.Anyway it came out perfect.The salt looked like a mold when I cracked it off the roast--cool :0) I will never make my prime rib any other way. Thank you so much for sharing your recipe:0)

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    • on April 06, 2003

      Perfect Prime Rib! This method produced a tender and juicy piece of meat. I will never do prime rib any other way. I agree with Laurita, its like packing snow on a piece of meat. What a riot!

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    • on February 18, 2003

      I want to report that this works wonderfully with other cuts of beef besides prime rib. I had a piece of eye round, just short of four pounds, and gave this a try. It was far and away the BEST beef I have ever roasted! This is a fun and effective cooking method and really gives such great flavor and tenderness and juiciness to the meat. Great recipe, Merlot!

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    • on February 10, 2003

      Made this twice now and its a wonderful way to do a roast. The second time I added rosemary, garlic and freshly ground pepper. Also had a smaller size roast and there for used less salt. This is fun to prepare and to serve. Thanks for posting this Merlot!

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    • on January 12, 2003

      Just had to try this method of cooking prime rib. Never made a salt slurry before and I may have added to much water because it kept sliding off the roast. Got it together and the roast was great. Served it with yorkshire pudding and caesar salad. Dinner guests raved. Next time I may season the roast with some garlic and black pepper.

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    • on January 06, 2003

      I had never made anything similar to this prior to coming across this recipe. This was by far the easiest dish I've ever made for company. I chose an 8lb roast, prepared the salt covering, stuck a thermometer in it and cooked it until it reached 160 degrees, which was a little over 2 hours. Everyone loved it, the meat was tender and juicy, and the roast was swollen with all of the juice trapped inside due to the salt crust. This recipe is definitely worth trying.

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    • on December 28, 2002

      This is a great recipe. The salt was a bit frustrating at first to get packed on w/out an avalanche occurring, but I managed. It is no hassel after that. Just set in oven and Fahgetaboutit! I will add garlic slivers next time for added flavor. The roast was so tender, I will definately make this again. I let my roast sit out for 3 hours to come up to room temp. before putting in oven... I know the health dept. would go crazy over this, but we survived!

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    • on December 21, 2002

      Like everyone says, sounded kind of wierd, but why not try it? While in Spain, they used to do a very similar thing to whole fish. They would be covered with a very hardcoat of salt (like this), they bring it to the table and break it off. You would think that you would choke from the salt taste. That's what's so neat, it doesn't have one. I have never prepared prime rib at home, and this is a pretty easy way to do it. I have the problem of husband preferring medium, I like rare. So, I pulled it out at about 135, apparently, it continues to cook while it sits. It came out a perfect medium rare, so tender and tasty. Nice compromise. I may add some spices (maybe a Jamaican Jerk blend)around the fat edges before covering it with salt the next time, just for kicks. Putting the salt on is kind of like packing snow on, kind of wierd, but it works and speeds up the cooking time without sacrificing tenderness. I made the horseradish sauce from Miss Annie's recipe and an au jus. This was better than any restaurant prime rib!

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    • on November 11, 2002

      This was excellent. The Prime Rib was tender and juicy and had a wonderful taste. It was very easy to prepare. It got rave reviews at my dinner party.

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    • on November 04, 2002

      This is by far the best Prime Rib recipe I have found, I'll ber honest the salt threw me for a little, but it has no ill effects on the taste. This one is a keeper for life..

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    • on October 18, 2002

      This is the best prime rib I have ever had. It was so tender and full of flavor. Thanks Merlot for posting this recipe. It is a keeper.

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    • on August 24, 2003

      The best prime rib on the planet. OMG!!! I made this while on vacation in Hawaii, for my parent's anniversary party. My husband, who is always trying to get in my business, thought I was going to ruin it with all the salt. This was yet another opportunity for me to prove him wrong. ;) We like our meat medium so I took it out at 155 and it was a perfect pale pink on the inside and very juicy. I made an au jus to go with it. A feast fit for kings. Thank-you Merlot.

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    • on January 28, 2004

      This makes the best prime rib ever! The shell of salt is also fun to take off at the end making it fun to make and great to eat!

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    • on January 04, 2004

      It is very hard to get the salt to stick to the meat but once it does it works out fine. It was very scary to put all that salt on such good meat but it doesn't effect the tatse at all...at least not for the bad. i sliced small holes into the meat and inserted garlic coves in it. Then I peppered it before I put the salt on it. I must say all of my dinner guests said that it was better than resurant quality and I agree.

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    • on December 26, 2003

      I wasn't going to make this because I didn't have a full box of kosher salt. But then I realized my roast was only 3 1/2 lbs so I went ahead and made it! I had more than enough kosher salt. It was the best prime rib I've made!! I think next time I may poke it with some garlic cloves. We have enough leftover to have another dinner tonight!

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    • on December 14, 2003

      I bought a 2.5 lb. prime rib for the two of us and used most of a full box of salt. The prime rib was delicious! It is scary to put all that salt on such expensive meat, but it is definitely worth it in the end. I cooked it to 140 and it was a perfect medium rare. Thanks!

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    • on August 23, 2003

      Great way to make a prime rib. I got rave reviews. Thanks for an easy and yummy recipe.

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    • on February 21, 2003

      I did not care for my rib roast done this way. The meat was really salty. It didn't ruin it, just way too salty for my taste. Also, the roast looked beautiful, medium rare, but it was really dry. I would not try this again.

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    • on February 11, 2010

      Me and my husband tryed this recipe for our first time making Prime Rib and didnt enjoy it at all....and the salt soaks up all your juice if you wanted to use it for your Au jus sauce....so just something to think about!

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    • on November 28, 2009

      Wonder if this method would work with turkey.. hmmm!

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    Nutritional Facts for Wonderful Roasted Prime Rib

    Serving Size: 1 (317 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 660.4
     
    Calories from Fat 536
    81%
    Total Fat 59.6 g
    91%
    Saturated Fat 24.8 g
    124%
    Cholesterol 132.4 mg
    44%
    Sodium 96.1 mg
    4%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 28.8 g
    57%
    Detailed Nutrition Values About Nutrition Info

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