Meat eaters rejoice, today we are cooking up a prime rib perfect for your holiday dinner! Using very simple ingredients, this salt crust is not only delicious, but very pretty when placed on the table. Now, many salt-crusted recipes call for you to remove the crust before serving. I never do that. People who love the flavor of the crust will use it on their meat to make every bite as delicious as the edge. People who are overwhelmed by the flavor, can simply cut it from the meat and leave it on the dish. It may not be proper etiquette, but at least no one is licking the pan of scraps in the kitchen after dinner.
A prime rib tip for beginners – have the butcher cut the bone off but tie it back into place. This allows you to cook on the bone without having to become a carving wizard when it’s time to serve.
Perfect Prime Rib Roast
1 1/2 cups coarse salt
3/4 cup black peppercorns
1 head of garlic, about 10-12 cloves
4 TBSP rosemary
4 TBSP oregano
3/4 cup extra virgin olive oil
8-12 lb. prime rib
Large roasting pan
Place roast in pan and set aside.
Combine salt, pepper, garlic, rosemary, and oregano in food processor.
Run until ingredients are finely ground.
Add olive oil and use the pulse feature until the mixture forms a paste.
Spread over roast, ensuring the top and sides have a thick coating.
Place the roast bone on bottom, cover the pan, and refrigerate overnight.
Preheat oven to 500 degrees, use roast option if available on your oven.
Remove pan from refrigerator and uncover the roast while preheating.
Cook at 500 degrees for 30 minutes.
Reduce heat to 200 degrees and continue cooking for 20-30 minutes per pound.
20 minutes will result in rare meat; 30 minutes will be closer to medium-well.
Superhero Tip: I use 25 minutes per pound at 200 degrees – the ends of the roast are medium and the middle is closer to rare. Always follow recommended cooking temperatures for the specific meat you purchase.
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