How to Make Rock Salt-Encrusted Prime Rib - A Step-by-Step Guide

There are few dishes more indulgent and impressive than a perfectly cooked prime rib. This classic cut of beef, known for its rich flavor and tenderness, is a staple on holiday dinner tables and special occasions. But what if I told you there's a way to take this already decadent dish to the next level? Enter the rock salt-encrusted prime rib. This method of cooking results in a juicy, flavorful roast with a stunning presentation that is sure to wow your guests.

Rock salt-encrusted pr...

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Ingredients

  • 20 pounds standing rib roast (weight with bones), top fat trimmed
  • 2 (1 ounce) packages dry onion soup mix
  • 2 tablespoons freshly ground black pepper
  • 8 cups rock salt
  • 8 cups all-purpose flour
  • 2 tablespoons crushed dried rosemary
  • 2 cups water, or more if needed

Information

  • Prep Time: 30 mins
  • Cook Time: 3 hrs 15 mins
  • Additional Time: 50 mins
  • Total Time: 4 hrs 35 mins
  • Servings: 20

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Rinse roast and pat dry with paper towels. Mix soup mix and pepper together in a small bowl; rub generously over all sides of roast. Place roast onto a clean, dry baking sheet; let rest for 30 to 45 minutes.
  • Mix rock salt, flour, and rosemary together in a bowl. Gradually pour in water and mix by hand (wear gloves if desired) until batter is thick and paste-like, adding more water if necessary.
  • Spread salt batter into the bottom of a roasting pan to make a 1/2- to 3/4-inch-thick layer; reserve 1 to 2 cups batter. Place roast, with the bones facing down, on batter in the center of the pan. Pull batter up and around roast until meat is completely covered. Pat on extra batter if necessary. Insert an oven-safe meat thermometer into the roast so its gauge will be visible from the front of the oven.
  • Cook in the preheated oven for 15 to 20 minutes. Remove from the oven and patch any holes or breaks in the coating with remaining salt batter.
  • Return roast to the oven and cook until internal temperature reaches 130 degrees F (54 degrees C), about 3 hours, or to desired doneness. Remove from the oven and let rest until internal temperature reaches 140 degrees F (60 degrees C), 20 to 30 minutes.
  • Chip off and discard salt crust, then slice and serve.
  • Nutrition

    1554 cal.

    • Total Fat: 115g
    • Saturated Fat: 47g
    • Cholesterol: 318mg
    • Sodium: 45272mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 2g
    • Protein: 82g
    • Potassium: 1394mg