Standing Rib Roast in Rock Salt

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READY IN: 1hr 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 4 -6
    lbs prime rib roast (adjust accordingly to approx. l lb. per person)
  • garlic (cloves slivered)
  • rock salt (8-10 lb. bag, depending on size of roast and roasting pan)
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DIRECTIONS

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