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Kosher Salt Encrusted Prime Rib Roast
February 27, 2006

I made this recipe for a large dinner party. At first I was nervous about the amount of salt this recipe called for. The primerib roast I purchased was well over $160 since it was 16 pounds. I did however, follow the SCALED recipe exactly. (I had the butcher cut away the bones but still kept them in place when he tied it up for me) I can't say enough how wonderful it was. I used every bit of the required salt (8 cups). Through the cooking process it formed a very nice shell. When it was time to remove the salt it was very easy. The roast was not salty at all but it was super tender and juicy. EVERYONE LOVED IT! Every single guest asked me for the recipe. I will never use any other recipe for primerib again.

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