Best 8 Rock Salt Encrusted Prime Rib Recipes

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Indulge in a culinary masterpiece with our rock salt-encrusted prime rib roast, an exceptional dish that elevates any special occasion. This recipe showcases a prime rib roast coated in a flavorful crust of rock salt, garlic, herbs, and spices, resulting in a succulent and tender center that melts in your mouth. Alongside the main event, we present a collection of delectable recipes to complement your prime rib experience. Discover the perfect accompaniments, including roasted garlic mashed potatoes for a creamy and comforting side, sautéed asparagus with crispy prosciutto for a touch of elegance, and a rich and flavorful red wine demi-glace to enhance the prime rib's natural juices. Prepare to embark on a culinary journey that will leave your taste buds tantalized and craving more.

Let's cook with our recipes!

SALT-ENCRUSTED PRIME RIB RECIPE



Salt-Encrusted Prime Rib Recipe image

Salt-Encrusted Prime Rib Recipe is the restaurant-quality recipe you've been searching for to make your prime rib taste amazing!

Provided by Kelly

Categories     Recipes

Time 2h35m

Number Of Ingredients 6

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

Steps:

  • Preheat oven to 450 degrees.
  • Line a roasting pan with heavy foil.
  • Place the 3 cups of Kosher salt on the foil. (That will equal half the box.) Form a 1/2 inch layer of salt spread evenly on the foil.
  • Brush prime rib with Worcestershire sauce. Sprinkle on top the cracked pepper and garlic powder.
  • Place roast, fat side up, on the layer of salt.
  • In a separate bowl, mix water and remaining salt. The mixture should be moist enough to pack. Beginning at the base of the prime rib, firmly press the salt mixture onto the sides and then at the top of the roast.
  • Cook the prime rib for 15 minutes at the 450 degree temperature.
  • Reduce oven temperature to 325 degrees. Cook prime rib for 2 - 2 /14 hours or until your therometer reads 130 degrees for medium-rare or 145 degrees for medium.
  • Take prime rib out of the oven. Let stand for 20 minutes (this step is super important!)
  • Remove salt crust and discard. Brush away remaining salt.
  • Carve the prime rib into slices. Serve hot.

ROCK SALT ROAST PRIME RIB



Rock Salt Roast Prime Rib image

This is a very juicy prime rib which is easy to prepare. Surprisingly, it is not too salty and you can't taste the mustard. The horseradish sauce is great. Serve with Yorkshire pudding, or with a baked potato and a salad.

Provided by Dorothy Young

Categories     Main Dish Recipes     Roast Recipes

Time 1h30m

Yield 4

Number Of Ingredients 5

1 (4 pound) prime rib roast
2 cups prepared hot mustard
4 cups rock salt
1 cup cream
2 tablespoons prepared horseradish

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
  • Liberally coat the roast with mustard, so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting pan, about the size of the bottom of the roast. Set the bottom of the roast on the salt, and press down to embed the salt into the mustard. Completely cover the remainder of the roast with rock salt, pressing it into the mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).
  • Bake uncovered, in preheated oven for 60 minutes, or until internal temperature reaches 145 degrees F (65 degrees C). Let stand 15 minutes. The roast will be encased in a 'shell'. Hit the shell sharply with the back of a knife, and it will crack open and start to fall off. Remove the shell, and place the roast on a cutting board. Slice, and serve with horseradish sauce.
  • Horseradish sauce: In a small bowl, whip the cream until stiff peaks form. Fold in horseradish to taste.

Nutrition Facts : Calories 2020.2 calories, Carbohydrate 10.6 g, Cholesterol 420.2 mg, Fat 183.8 g, Fiber 3.6 g, Protein 80.3 g, SaturatedFat 81.6 g, Sodium 112558.2 mg, Sugar 4.4 g

ROSEMARY & BACON SALT ENCRUSTED PRIME RIB ROAST



Rosemary & Bacon Salt Encrusted Prime Rib Roast image

I watched a video on making this but I used the Prime Rib Roast without the bone and it turned out AMAZING. "Wanted to share with everyone".

Provided by Janet Scott @JanetLeeScott

Categories     Beef

Number Of Ingredients 5

6 slice(s) bacon
1 box(es) kosher salt (you won't use it all unless cooking a larger roast)
5 pound(s) prime rib roast
4 sprig(s) rosemary sprigs
WHEN PURCHASING YOUR PRIME RIB ROAST, BE SURE TO ASK THE BUTCHER IF IT IN FACT IS PRIME AND NOT CHOICE OR SELECT

Steps:

  • Have your Prime rib roast at room temp. In a medium size bowl add 1/2 to 2/3 box of Kosher salt. add 1/2 cup water and mix, add more if needed to acquire a consistency that you can press against the sides of the bowl. Similar to graham cracker crust mixture. Be careful not to add too much water, you can add but can't take away.
  • In a roasting pan add some of the salt mixture and press down to 1/4 inch thickness. Only the area that your roast will lay on. Place your roast on top of that fat side up. place your rosemary on top of the roast and press down gently.
  • Add your bacon strips on top covering the rosemary. Preheat your oven to 450 degrees.
  • Start pressing the salt mixture all over the roast, tops and sides to 1/4 inch thickness. Place in your preheated oven (450) for 10 minutes. After that reduce the temp to 250 degrees and cook an additional 1 hour and 40 min. Note: 20 minutes per pound. With a meat thermometer, the temp should reach 120 degrees in the center part of the roast, if you like it pink. If you like it medium cook internal temp to 130 degrees.
  • Remove from the oven and let rest 10 minutes. Remove the salt, it will form a hard crust and easy to get off.
  • Remove the bacon and rosemary, try and get off as much of the salt that you can. Take a very thin slice off the end in case it may be too salty then slice and serve!

ROCK SALT PRIME RIB



Rock Salt Prime Rib image

This is the only recipe that my family will ever use for prime rib. No other will do... I know that the ingredients may seem a little strange, but believe me, it is wonderful!! They guys in our family especially get a kick out of this one as they get to make the pan and use a few tools... have fun!!

Provided by Mrs. Lumpy

Categories     Meat

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 6

40 lbs rock salt
10 -15 lbs prime rib roast, brought to room tempeture (or standing rib roast)
2 -3 garlic cloves, crushed
horseradish (to taste)
pepper (to taste, we like a lot)
1 -2 cup water (to sprinkle the salt)

Steps:

  • Get out a large aluminum throw away roasting pan (the deeper the beater) and 4 or 6 aluminum "ribbed" drip pans to make side-boards for the roasting pan, nails and a hammer.
  • Preheat oven to 550 degrees.
  • Mix crushed garlic, horseradish and pepper.
  • Run over entire roast.
  • Remove you oven rack and place on a strong table and place roaster on the rack.
  • Standing drip pans on their side, line the roaster with the drip pans and pour 2 inches of roack salt in the roaster to help secure the drip pans.
  • Sprinkle the two inches of rocksalt with one glass of water and pat down firmly.
  • Place prime rib, fatty side up, in the center of the roaster, on top of the rock salt.
  • Pour remaining rock salt on the roast making sure that all of the roast has at least one inch of rock salt covering it (you may need to use a nail or staple to join the drip pans if they appear to leak the rock salt).
  • Sprinkle more water and pat down until there are NO CRACKS!
  • Place the roast rack on the lowest possible setting in your oven and cook 20 minutes per pound for rare (center will be rare-rare) or 21 minutes per pound medium rare (rare with a firm center).
  • Remove the roast from the oven and take outside and place on concrete (wood cannot stand the heat!) and break open with a hammer.
  • Remove the roast.
  • Brush clinging salt from the roast with a vegetable brush.
  • Juice will be extra red and the roast will be extremely juicy!
  • The rock salt will not make the meat salty, only in some instances on the outer "crispy" areas.
  • Enjoy!

Nutrition Facts : Calories 1815.3, Fat 152.9, SaturatedFat 63.3, Cholesterol 385.6, Sodium 295.6, Carbohydrate 0.2, Protein 102.4

SALT-ENCRUSTED PRIME RIB



Salt-Encrusted Prime Rib image

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

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 10 servings.

Number Of Ingredients 6

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

Steps:

  • 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. , 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., 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., Remove and discard salt crust; brush away any remaining salt. Carve roast into slices.

Nutrition Facts : Calories 325 calories, Fat 18g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 900mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein.

HERB SALT CRUSTED PRIME RIB



Herb Salt Crusted Prime Rib image

Provided by Sandra Lee

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 9

3 1/2 pounds beef rib roast
1/4 cup Worcestershire sauce
1 tablespoon seasoned pepper, salt free
1 (3-pound) box kosher salt
2 packets Italian dressing mix
2 large egg whites
1/2 cup water
1 (14-ounce) can low-sodium beef broth
1 packet onion soup mix

Steps:

  • Preheat the oven to 500 degrees F. Line a roasting pan with aluminum foil.
  • Rinse the roast, pat it dry, and bring it to room temperature. Sprinkle with the Worcestershire sauce and seasoned pepper.
  • In a bowl add the kosher salt, Italian dressing mix, and egg whites and stir to combine. Sprinkle water over the top of the salt mixture until it is well-moistened, but not wet.
  • Place a 1/2-inch layer of the salt mixture in the middle of the roasting pan, slightly larger than the diameter of the roast. Place the roast, fat side up, on top of the salt. Insert a meat thermometer into the center of the roast. Carefully pack the remaining salt mixture onto the meat, covering it completely.
  • Place the roast in the oven and reduce the temperature to 425 degrees F. Roast for 14 to 16 minutes per pound, or until the thermometer reads 5 degrees F less than desired temperature. Final temperature for rare will be 130 degrees F; 135 degrees F for medium rare; 140 degrees F for medium.
  • Remove the roast from the oven and let it rest for 5 minutes.
  • For jus, in a small saucepan over medium heat, add the beef broth and bring it to a boil. Reduce the heat, add the soup mix, and simmer for 5 minutes. Remove from the heat.
  • Remove the salt crust from the roast by breaking it and peeling it away. (You will probably need a hammer to do this.) Slice the meat to desired thickness and transfer slices to a platter. Ladle a small amount of jus over the top of the meat; serve remainder of jus on the side.
  • Cook's note: Have your butcher remove the ribs from the roast.

PW'S PRIME RIB WITH ROSEMARY SALT CRUST



PW's Prime Rib with Rosemary Salt Crust image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h25m

Yield 16 servings

Number Of Ingredients 7

1 whole boneless rib eye (12 to 15 pounds)
Olive oil
1/4 cup tri-color peppercorns
5 sprigs fresh thyme
3 sprigs fresh rosemary
1/2 cup kosher salt
1/2 cup minced garlic

Steps:

  • Preheat the oven to 500 degrees F.
  • Cut the rib eye in half (roast halves separately for more controlled/even cooking).
  • Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side.
  • Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix. Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing.

STANDING RIB ROAST IN ROCK SALT



Standing Rib Roast in Rock Salt image

This recipe is so simple and yet so delicious. My dad used to make this when I was quite young (many years ago!) It is still a family favorite with my children and grandchildren - especially for holidays. No other seasoning is needed, and yet it has a wonderful flavor. The end pieces are well done for those who like it that way, but the center is rare to medium rare, and the juices are completely sealed in, so be careful when carving as the juices DO flow. Also, a great side dish with this roast is my "Easy quick garlic/dill potatoes".

Provided by NICK SUHADOLNIK

Categories     Meat

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 4

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

Steps:

  • 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.

Tips

  • Choose a high-quality prime rib roast. Look for one with good marbling and a nice, even shape.
  • Allow the roast to come to room temperature before cooking. This will help it cook evenly.
  • Season the roast generously with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
  • Make a paste using equal parts salt and water. Cover the roast completely with the paste.
  • Roast the beef at a low temperature for a long period of time. This will help it cook evenly and develop a tender, juicy texture.
  • Let the roast rest for at least 15 minutes before carving. This will help the juices redistribute throughout the meat.
  • Serve the roast with your favorite sides, such as mashed potatoes, roasted vegetables, or horseradish sauce.

Conclusion

Rock salt-encrusted prime rib is a classic dish that is perfect for a special occasion. It is easy to make and always impresses guests. By following the tips in this article, you can make a perfect prime rib roast that will be the star of your next meal.

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