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Kosher Salt Encrusted Prime Rib Roast
December 18, 2006

Wow, who knew cooking prime rib could be so easy?? I took others suggestions (also glanced at the Rock Salt Prime Rib recipe on this site) and did mine this way: I put down a layer of foil in the roasting pan, and also covered the bottom where the roast would be with the kosher salt. Then I placed the roast (bone side down) on top of the salt (note here: if you are using a bone in roast, you do not need to place the roast on an rack. Just place right in pan - the bones act as the rack itself). Then I slathered the meat with dijon mustard and poured the kosher salt on top of that - and yes, you must use kosher salt, table salt will not work with this! Slow roasted at 250 (convection) and took exactly 4 hours to hit 143 for a 4 lb. roast. Allowed it to rest for an hour, which was longer than I intended, temp. rose to 150 and then began to drop b/c the roast was cooling off! And the coolest part - the salt crust does crack right off, so don't be scared by the amount of salt - its needed to form the crust! The roast was medium rare in the very center branching off closer to medium at the ends, just the way we like it. My husband was very impressed with our first homemade prime rib. I can't wait to do it again, perhaps for Christmas dinner!

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