For a richer flavor, use bone-in prime rib. Ensure the salt crust is thick enough to fully encase the roast; this is crucial for even cooking and moisture retention. Don't overcook! Use a reliable meat thermometer for best results. Resting the roast is essential for allowing the juices to redistribute, resulting in a more tender and flavorful final product.
Prime Rib Our Way
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PREP TIME45 mins
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COOK TIME1 hrs 20 mins
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TOTAL TIME2 hrs 35 mins
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SERVING12 People
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VIEWS15
Embark on a culinary adventure with this show-stopping prime rib. Encased in a unique salt crust, the roast emerges tender, flavorful, and utterly unforgettable. Don't be intimidated – the results are worth it! Pair with horseradish, creamy mashed potatoes, vibrant green beans, and a rich mushroom gravy for a complete feast.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol120 mg
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Fiber2 g
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Protein37 g
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Saturated Fat19 g
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Sodium30710 mg
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Sugar1 g
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Fat47 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat oven to 450 degrees F (230 degrees C). Rinse the roast, and pat dry with paper towels. Sprinkle black pepper and rosemary over the top and sides of the meat, and set aside.
02
Step
0 mins
In a large bowl, mix the rock salt with the flour, and slowly work in 3/4 cup of cold water or as needed, about 1 tablespoon at a time, to make a sticky paste. Place a 1/2-inch thick layer of the rock salt paste into the bottom of a roasting pan. Lay the meat, ribs down, onto the paste. Lay the bacon strips over the top of the roast. Smear rock salt paste liberally all over the roast, coating the top, sides, and bottom of the meat. Reserve about 1/4 cup of the paste.
03
Step
1 hrs 30 mins
Bake the roast in the preheated oven until seared and brown, 20 to 30 minutes. Remove the roast from the oven, and check for holes in the paste coating; repair with reserved paste. Reduce oven temperature to 325 degrees F (165 degrees C). Return the roast to the oven, and cook until browned and an instant-read meat thermometer inserted into the thickest part of the meat, not touching bone, reads 130 degrees F (54 degrees C) for medium-rare, about 1 more hour. Remove the roast, and allow to stand for about 30 minutes. Temperature will rise to 140 to 145 degrees F (60 to 65 degrees C) as it rests.
04
Step
20 mins
Melt butter in a large skillet over medium heat, and cook and stir the mushrooms until browned and their liquid has almost evaporated, about 15 minutes. Stir in 6 cups of cold water, and whisk in the au jus gravy mix until smooth. Stir in the red wine. Bring the sauce to a boil, reduce heat, and simmer, stirring constantly, until the sauce has thickened.
05
Step
0 mins
To serve, break off and discard the salt crust from the meat; slice, and serve with mushroom gravy.
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RECIPE REVIEWS
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Please Rate
Clara Wuckert
Jun 27, 2025The mushroom gravy is the perfect complement to the prime rib. This recipe is a keeper!
Tess Hermann
Jun 18, 2025I was hesitant about the salt crust, but it turned out amazing! The roast was so juicy and flavorful.
Kade Zemlak
Jun 13, 2025Followed the recipe exactly, and it was a huge hit! Will be making this again.
Claude Schuster
May 9, 2025A little time-consuming, but definitely worth the effort for a special occasion.