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Prime Rib

Source of Recipe

copykat.com


Recipe Introduction

Regarding the PRIME RIB...The reason you have to crack the rock salt is because the water causes it to mold around the meat. Not only does it mold around the meat, it's a pain to get out of a roasting pan. Always use a disposable pan so you can throw it away. Of course, with a 20lb roast you will have to increase the amount of water used just like you do your other ingredients. I've never made one over 14lbs, and I've never seen a disposable pan that would accommodate a roast that large. The meat is never too salty. Seasonings are just right. I love to get an occasional bite of the salt when eating it. We get RAVE REVIEWS every time we make this recipe! Hope you like it.

List of Ingredients

1 (4 - 6 lb) boneless beef rib roast
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
3 tablespoons cracked pepper
1 (4 lb) packages rock salt
1/2 cup water




Recipe

BRUSH roast with Worcestershire sauce; sprinkle with garlic powder. Rub pepper on all sides of roast.
POUR rock salt to depth of 1/2 inch in disposable aluminum foil roasting pan; place roast in center of pan. Add remaining rock salt, covering roast. Sprinkle with water. Insert meat thermometer prior to baking.
BAKE at 500 degrees for 12 minutes per pound or until meat thermometer registers 150 degrees (medium-rare) or to desired degree of doneness. Crack salt with a hammer; remove roast, and brush away rock salt.
8 servings