Salt-Encrusted Prime Rib
Total TimePrep: 15 min. Bake: 2-1/4 hours + standing
I first saw this done bu Graham Kerr on his cooking show, The Galloping Gormet. As a new bride, I learned a lot about cooking from watching his show. This recipe, learned about 50 years ago, has been my favorite. I don’t do it a lot, but when I do, my company raves about it. I also love seasoning other roasts with garlic powder, pepper and worstershire like lamb and pork. Best in show in my book!
Can I use a boneless prime rib and if so does it change the cooking time?
Does anyone know if you can use the same recipe with a New York roast? Would the cooking time be the same?
So So good! This is the best prime rib in the world and super easy to make. It is so juicy inside - I crave it! I was a bit hesitant to buy such an expensive piece of meat and attempt to make it for fear I would waste a lot of money. But this recipe is so worth it. We had this for friends and he told me it was "better than restaurant quality"!
I had a hard time getting the salt to stick on the ends, kept adding more water but it turned out fantastic. Cooked rare just the way we like our roast beef. This is a definite keeper. Will do anytime we have prime rib.
The roast was perfectly cooked. A bit on the salty side (end pieces) but my family enjoyed it.
Loved this! Impressive for guests but quite simple to prepare. Definitely use a thermometer to judge for level of completion.
This is the best prime rib recipe! For Au Jus, I love Johnny’s Au Jus, it’s usually in the grocery section near the Worchestershire sauce, in a white little plastic jug with a little handle. You just add water to the liquid and heat it in a sauce pan on the stove. Delicious!! I also love to dip in horseradish:)
For 20 years I have not been able to find really good prime rib in any restaurant. When I saw this recipe I knew I had to try it. I was skeptical of the amount of salt but the cook in me told me it would insulate the roast and hold in moisture as well as flavor it. I was pleasantly surprised to see how the salt baked and crusted and came off very easily. My husband requests this every few months. I used a 4 pound rib roast and cut all the ingredients in half except the Worcestershire sauce, which we love, and used a thermometer to monitor the temperature to medium rare. I believe this is just about the best prime rib I have EVER had. Thank you for sharing this recipe.
Melts in your mouth