Beef rib is coated in a paste made from salt, flour and rosemary, before being roasted to perfection. The salt crust is removed before serving. This roast beef is so full of flavour, it will knock your socks off!
I was very determine to find the BEST prime rib recipe and I found it. I've tried many prime rib recipes and this is by far THE BEST. I used 5 1/2 pounds and it asked for 2 1/2 cups of Rock Salt. The outside came out a little bit on the salty side. I would probably recommend 2 cups instead. I also added EXTRA Rosemary. I also did what one of the viewer did, cook 450 degree for 30 minutes and then turned down to 325 degree and cook the remaining 1 hour and 15 minutes. Removed the meat at 130 degree and let the meat sit for 15 minutes. The meat came out medium rare... PERFECT! Thank you for sharing and this recipe belong to a 10 stars!!! - 19 Feb 2008 (Review from Allrecipes US | Canada)
This turned out awesome! The only thing I did wrong (was not thinking at all) was that I used my clay pot. Not a good idea. I would not only recommend, but insist on using a disposable pan to ensure cleanup. That's all. - 02 Jan 2008 (Review from Allrecipes US | Canada)
I have been making prime rib for several years but this is now my favorite recipe. Be brave and try it...it was well worth it! I did use kosher salt instead of rock salt. It worked fine. I also used a tuscan herb mix that I found at Costco instead of the onion soup and rosemary. I used about 1/3 or so of a cup of the seasoning. It smelled so good and I was surprised that the meat took on the perfert amount of seasoning even though it was tossed out after cooking with the salt/flour crust. It smelled so good that I used this mix in my mashed potatoes too! I put the crust on my rib while it was on my counter instead of in the pan, as in the instructions. I used a bone-in rib and cooked it on my roasting rack. I completely covered the meat (bones and all) in the crust. It was very easy to work with and went together very well. Then I cooked it on my rack and had no trouble with the crust sticking to the pan. I also changed up the temp a bit. I cooked a 17 lb rib for 1/2 hour at 425 and then reduced to 325 for the remaining 3 hours. I used a meat therm. and took it out of the oven at 115 degrees and then let it rest for 1/2 hour. It was perfect. Tip: if you have a George Forman grill, it is really helpful for your guests who like their prime rib more well than medium rare. You can pop a rare piece on the GF grill and in seconds have it more well done. It was really fun to serve my friends a great piece of prime rib that was like something they would get at a very - 07 Dec 2008 (Review from Allrecipes US | Canada)