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Kosher Salt Encrusted Prime Rib Roast
December 24, 2006

I have used a variation of this recipe for years. You can tell from the other reviews how good it really is. You must however use COARSE Kosher salt. I allow the meat to dry in the refrigerator uncovered (yes remove the paper/plastic wrapping) for two or three days (you must have a clean, odor free refrigerator). It will start to turn dark but should not appear greasy or slimy. Rub the outside of the roast with crushed garlic, pepper and rosemary before coating with a WET mixture of salt and water. It takes a little work to get the whole thing coated. When done properly the you will have to break the salt coating after cooking with a hammer and it will lift off in a couple of large pieces. Those who didn't like the recipe didn't use WET COARSE Kosher salt or they had a poor quality roast to begin with.

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