Best 8 Salt Crusted Standing Rib Roast Recipes

SALT-ENCRUSTED PRIME RIB

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.

KOSHER SALT ENCRUSTED PRIME RIB ROAST

Steps:

• Preheat oven to 210 degrees F (100 degrees C).
• Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
• Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
• Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

HERB AND SALT CRUSTED STANDING RIB ROAST RECIPE

Steps:

• In a stand mixer fitted with the paddle attachment, combine 1 cup water with the salt, egg white, pepper, thyme, juniper, garlic, and parsley. Mix on medium speed until blended. On medium-low speed, mix in 2 cups of the flour, adding more as needed, until the dough is firm and feels slightly dry and stiff, like Play-Doh. Continue to mix for 2 minutes. The dough should be smooth and firm but not sticky; add more flour if necessary. Flatten the dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours and up to 6 hours. An hour before you're ready to roast, put the beef on the counter and let sit at room temperature. Position a rack in the center of the oven and heat the oven to 350°F. Heat a large cast-iron skillet over medium-high heat. Add the oil and put the roast meat side down in the skillet; sear until deeply browned, about 5 minutes. Remove the roast from the pan and set it bone side down on a rack in a roasting pan. On a lightly floured surface, roll the dough into a 1/4-inch-thick rectangle. Drape the dough over the meat, tucking it in on all sides. Roast until an instant-read thermometer in the middle of the roast registers 125°F for rare or 135°F for medium rare, 1-3/4 to 2-1/4 hours. Let rest for 20 minutes, then remove and discard the crust. (After removing the crust, the roast can rest for up to 30 minutes more.) Carve and serve with the Morel Sauce.

STANDING RIB ROAST IN ROCK SALT

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.

HERB SALT CRUSTED PRIME RIB

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.

SALT-CRUSTED STANDING RIB ROAST

Steps:

• PREHEAT oven to 450. Coat a 9x13 baking dish w/nonstick spray. COMBINE salt, peppercorns & rosemary in a mixing bowl. Slowly whisk in water until mixture resembles slush. PAT beef dry, place roast, bone side down, in the prepared dish. CAREFULLY RUB salt mixture all over roast, making a coating 1/4 to 1/2 inch thick. Insert an ovenprof meat thermometer or an automatic oven probe into the thickest part of the roast. PLACE roast in oven. Immediately reduce oven temp. to 325. Roast meat until probe reaches the desired degree of doneness, 135 for med-rare, 2 1/4 to 2 3/4 hr. REMOVE roast from oven; tent meat w/foil. Let roast rest for 15 min. Completely remove salt crust before serving.

ROSEMARY-SALTED STANDING RIB ROAST

Steps:

• Remove the beef from the refrigerator about 30 minutes before roasting. Set a roasting pan on the lowest oven rack; preheat the oven to 425 degrees F. Using a paring knife, make deep slits all over the roast and between each of the ribs; insert a garlic sliver into each slit and poke it just beneath the surface. Grind 2 tablespoons salt, the peppercorns, rosemary and bay leaves in a spice grinder (or crush and finely chop with a knife). Combine with the olive oil and rub all over the roast.
• Carefully place the roast in the hot roasting pan fat-side up (bones on the bottom). Roast until an instant-read thermometer inserted into the thickest part registers 120 degrees F for medium rare, 1 hour 50 minutes to 2 hours. Transfer the roast to a platter or cutting board, tent loosely with foil and let rest 30 minutes before carving.

SALT AND PEPPER CRUSTED RIB ROAST

Steps:

• Preheat oven to 450°F with rack in middle.
• Rub roast all over with oil, then sprinkle all over with kosher salt. Coarsely crush peppercorns in a folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Coat meat on all sides with peppercorns, pressing to help them adhere.
• Roast on a rack in a 13- by 9-inch roasting pan 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).◊