Rock Salt Encrusted Roast Beef

    4 hours 45 min

    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!

    83 people made this

    Serves: 15 

    • 9kg beef rib roast, top fat trimmed
    • 50g onion cup soup mix
    • 2 tablespoons freshly ground black pepper
    • 2.25kg rock salt
    • 1kg plain flour
    • 2 tablespoons crushed dried rosemary
    • 475ml water or more if needed
    • 110g horseradish, for serving
    • 3 (26g) packets classic roast beef gravy, for serving

    Prep:30min  ›  Cook:3hr15min  ›  Extra time:1hr resting  ›  Ready in:4hr45min 

    1. Preheat oven to 230 C / Gas 8.
    2. Rinse the roast and pat dry with kitchen towels. Mix the onion soup mix and pepper together in a small bowl. Rub the pepper mixture generously over all sides of the roast. Place the roast on a clean, dry baking tray and rest 30 to 45 minutes.
    3. Meanwhile, mix the rock salt, flour, rosemary together in a bowl. Gradually pour in the water and mix by hand (wear gloves if desired) to make a thick, sticky batter or paste. Add more water if necessary. Spread the salt batter into the bottom of a roasting tin to make a layer 1.25 to 1.75cm thick., reserving 4 to 5 handfuls. Place the roast, bones facing down, in the middle of the batter in the tin. Pull the batter up and around the roast to completely cover the meat. Pat on extra batter if necessary. Insert meat thermometer into the roast with its gauge positioned to be visible from the front of the oven (or use a regular meat thermometer).
    4. Cook in preheated oven for 15 to 20 minutes. Remove and use remaining salt batter to patch any holes or breaks in the coating.
    5. Meanwhile, prepare gravy mix according to package directions and keep warm.
    6. Return roast to the oven and cook until internal temperature reaches 54 degrees C or to desired doneness. Remove roast and rest 20 to 30 minutes until internal temperature reaches 60 degrees C. Chip off the crust and discard and then slice to serve. Serve garnished with horseradish and gravy.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (74)


    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 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)