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Kosher Salt Encrusted Prime Rib Roast
June 19, 2005

I am an avid researcher before I even start a recipe. I check the ingredients, steps, and of course, previous ratings. This met all the criteria and figured I'd give it a go, since it was relatively simple. The Prime came out AMAZING. Top quality stuff. You will be paying Big Bucks in a restaurant for this type of quality taste. I do have to recommend that you get really good quality meat, or if the meat is of poor quality, the whole taste is a waste. I would also highly recommend a meat thermometer. I followed the recipe to a tee. The salt doesn't stick on evenly on the sides as much as the top, but it did not seem to matter. The salt scraped off nicely after cooking the meat and setting it aside for 30 minutes.. If you are a meat fan, THIS IS A MUST. Do not skimp on the choice of meat, go for top quality. It will cost a little more, but it is still hundreds of dollars cheaper with the amount of meals/servings you can have with a multi-pound meat, which would cost a fortune in a restaurant. The meat was juicy and succulent and came out perfect thanks to the meat thermometer test at 4 hours, which registered about 145 degrees inside. Thanks HOLLY!!!

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