Salt Roasted Prime Ribs of Beef

TOTAL TIME: 3 hr 35 min
Prep: 20 min
Inactive Prep: 15 min
Cook: 3 hr
 
YIELD: 4 hefty servings; 8 regular servings
LEVEL: Easy

ingredients

  • 8 to 10 pound prime rib roast
  • 1 1/2 tablespoons fresh rosemary leaves
  • 1 1/2 tablespoons fresh thyme leaves
  • 1 cup cracked black peppercorns
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Directions

Position an oven rack in the center of the oven and preheat to 325 degrees F.

In a bowl stir the salt and water together and add flour for some extra binding. Froth up the egg whites with a fork, add to the salt and flour and blend until the mixture forms a stiff paste resembling wet snow while holding its shape when you squeeze it together.

Spread the mixture to form a salt bed in the bottom of a large roasting pan, and lay the roast on top, fat-side down. Cover it all over with the rosemary, thyme and cracked black peppercorns, pressing into the roast to make sure it adheres well. Coat it completely with the salt dough, patting it well so that when it roasts it will solidify into a solid casing. It needs to be about 1/4-inch thick.

Roast the beef for 20 minutes per pound for medium-rare.

Transfer the beef to a cutting board, let it rest for 15 minutes and then, cut the casing open and slice in between the bones for nice manly servings. You can also remove the bones and slice thinner if you want.

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5

Newest Ratings and Reviews

Read all 3 reviews

  • on December 24, 2013

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    very easy to follow, great recipe. its a bit too salty and would use a bit less salt next time

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  • on January 01, 2012

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    This was a hit!!! This was my first time making prime rib and this was the perfect recipe. I will recommend using a little more flour and perhaps another egg to bind everything better. Definitely use the water in small batches. I will be definitely using this recipe again.

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  • on November 21, 2011

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    Foolproof. I am using this recipe for the second time this year. The first time, I cooked only a 5 lb. roast last and used a probe thermometer. It came out perfectly. I had a rough time with the salt crust. Add water a little bit at a time, or you will end up with an uncontrollable mess. Have extra salt on hand in case you go overboard with the water.

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