Salt Encrusted Prime Rib

The first several times I tried making prime rib, it came out tasting more like a traditional roast beef, than the "Prime Rib's" that I had at restaurants. This one was the exception, it came out picture prefect and succulent. The salt is not eaten, and is discarded after you finish cooking. *As the one very critical review pointed out I put in the wrong internal temperature for medium rare. IT SHOULD BE 130 DEGREES.

• Ready In: 3 hrs 15 mins
• Serves: 10

Ingredients

• 3  lbs  coarse kosher salt
• 5  lbs  beef rib roast
• 1  cup water
• 1  teaspoon black pepper
• 1⁄2 teaspoon garlic powder

Directions

1. Pre-heat over to 210 degrees.
2. Season all areas of roast with pepper and garlic powder.
3. Combine 1/2 of the salt in a bowl with enough water to make a thick paste.
4. Pour a layer of salt in the bottom of the pan and place the roast on top of it.
5. Pack salt/water paste on top of and arround the roast, adding more water if neccessary to make it stick to the sides of the roast.
6. Place a meat thermometer probe into the thickest part of the roast.
7. Roast the meat until it reaches an internal temperature of 125-30 degrees (F).
8. When roast reaches five degrees less than the desired temp remove the roast from oven and allow it to sit undisturbed in salt shell for 30 minutes.
9. After rest period crack salt and discard. Transfer roast to a carving board.
10. Prepare au jus seperately.