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Salt-Encrusted Prime Rib

Total Time

Prep: 15 min. Bake: 2-1/4 hours + standing

Makes

10 servings

Restaurants have nothing on this salt-crusted prime rib recipe. For a true meat lover, it's very easy and the results are beyond belief. —Roger Bowlds, Bakersfield, California

Ingredients

  • 1 box (3 pounds) kosher salt (about 6 cups), divided
  • 1 bone-in beef rib roast (6 to 8 pounds)
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons cracked black pepper
  • 2 teaspoons garlic powder
  • 1/2 cup water

Directions

  1. Preheat oven to 450°. Line a shallow roasting pan with heavy-duty foil. Place 3 cups salt on foil, spreading evenly to form a 1/2-in. layer.
  2. Brush roast with Worcestershire sauce; sprinkle with pepper and garlic powder. Place roast on layer of salt, fat side up. In a small bowl, mix water and remaining salt (mixture should be just moist enough to pack). Beginning at the base of the roast, press salt mixture onto the sides and top of roast.
  3. Roast 15 minutes. Reduce oven setting to 325°. Roast 2 to 2-1/4 hours or until a thermometer reaches 130° for medium-rare; 145° for medium. (Temperature of roast will continue to rise about 15° upon standing.) Let stand 20 minutes.
  4. Remove and discard salt crust; brush away any remaining salt. Carve roast into slices.

Salt-Crusted Prime Rib Tips

What other spices can you add to salt-crusted prime rib?

While personal preference reigns supreme here, fresh or dried rosemary, thyme, oregano and sage are great complements to this king of cuts. Minced fresh garlic and a teaspoon or two of Worcestershire sauce can be mixed with the herbs to make a flavorful rub. Here are more recipes to make with fresh herbs.

What can you serve with salt-crusted prime rib?

Salt-encrusted prime rib roasts at 325°F for most of the cooking time, so it’s important to choose side dishes that cook at that temperature or have a 20-minute bake time or shorter so they can bake while the meat rests. Pair this classic with another classic: twice-baked potatoes! These potatoes can easily be prepared ahead of time and warmed in the oven for the last 20 minutes of roasting time for the prime rib. If they need a bit longer, keep them in the oven for an additional 5-10 minutes while the meat rests. When the meat is done roasting, crank up the heat for oven-roasted asparagus.

Traditionally, red wines are a great pairing with beef—think deep, oaky flavors with a hint of fruit like a pinot noir or cabernet sauvignon. Burgundy and Beaujolais are two more great options. But if red isn’t your cup of tea, your favorite white wine will be the best choice. A dark beer also pairs well with roast beef.

How long will salt-crusted prime rib last?

The prime rib roast needs to be refrigerated until ready to roast. Keep it in the package from the butcher and place the package in a shallow pan in case any juices drip. Meat can be purchased up to 3 days before you’re ready to roast. Once roasted, leftovers can be stored in a covered container in the refrigerator up to 5 days. If you are lucky enough to have leftovers, slice the beef thin and use it in place of deli roast beef for these delicious pear and roast beef sandwiches.

Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts

5 ounces cooked beef: 325 calories, 18g fat (7g saturated fat), 107mg cholesterol, 900mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 37g protein.