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."
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Ready In:
3hrs 15mins




  • Pre-heat over to 210 degrees.
  • Season all areas of roast with pepper and garlic powder.
  • Combine 1/2 of the salt in a bowl with enough water to make a thick paste.
  • Pour a layer of salt in the bottom of the pan and place the roast on top of it.
  • 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.
  • Place a meat thermometer probe into the thickest part of the roast.
  • Roast the meat until it reaches an internal temperature of 125-30 degrees (F).
  • 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.
  • After rest period crack salt and discard. Transfer roast to a carving board.
  • Prepare au jus seperately.

Questions & Replies

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  1. I you love pot roast then this is the recipe to follow!!! The writer of this recipe is way off base with their temp. reading. A good med-rare internal temperature is 130-135 degrees not 165 (F). Love the salt-encrusted part but not the cooking part.


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