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Christmas: Salt-Encrusted Prime Rib

Source of Recipe


Taste of Home, December 2013



List of Ingredients



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






Instructions



1. Preheat oven to 450 degrees. Line a shallow roasting pan with heavy-duty foil. Place 3 cups salt on foil, spreading to form a 1/2-inch 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 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 degrees. Roast 2 to 2-1/4 hours or until a thermometer reaches 130 degrees for medium-rare; 145 degrees for medium. (Temperature of roast will continue to rise about 15 degrees upon standing.) Let stand 20 minutes.
   
   Remove and discard salt crust; brush away any remaining salt. Carve roast into slices.
   
   Makes 10 servings.