Kosher Salt Encrusted Prime Rib Roast Food

KOSHER SALT ENCRUSTED PRIME RIB ROAST

Steps:

• Preheat oven to 210 degrees F (100 degrees C).
• Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
• Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
• Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

SALT-ENCRUSTED PRIME RIB

Steps:

• Preheat oven to 450°. Line a shallow roasting pan with heavy-duty foil. Place 3 cups salt on foil, spreading evenly to form a 1/2-in. layer. , Brush roast with Worcestershire sauce; sprinkle with pepper and garlic powder. Place roast on layer of salt, fat side up. In a small bowl, mix water and remaining salt (mixture should be just moist enough to pack). Beginning at the base of the roast, press salt mixture onto the sides and top of roast., Roast 15 minutes. Reduce oven setting to 325°. Roast 2 to 2-1/4 hours or until a thermometer reaches 130° for medium-rare; 145° for medium. (Temperature of roast will continue to rise about 15° upon standing.) Let stand 20 minutes., Remove and discard salt crust; brush away any remaining salt. Carve roast into slices.

SALT-ENCRUSTED PRIME RIB RECIPE

Steps:

• Preheat oven to 450 degrees.
• Line a roasting pan with heavy foil.
• Place the 3 cups of Kosher salt on the foil. (That will equal half the box.) Form a 1/2 inch layer of salt spread evenly on the foil.
• Brush prime rib with Worcestershire sauce. Sprinkle on top the cracked pepper and garlic powder.
• Place roast, fat side up, on the layer of salt.
• In a separate bowl, mix water and remaining salt. The mixture should be moist enough to pack. Beginning at the base of the prime rib, firmly press the salt mixture onto the sides and then at the top of the roast.
• Cook the prime rib for 15 minutes at the 450 degree temperature.
• Reduce oven temperature to 325 degrees. Cook prime rib for 2 - 2 /14 hours or until your therometer reads 130 degrees for medium-rare or 145 degrees for medium.
• Take prime rib out of the oven. Let stand for 20 minutes (this step is super important!)
• Remove salt crust and discard. Brush away remaining salt.
• Carve the prime rib into slices. Serve hot.

KOSHER SALT ENCRUSTED PRIME RIB ROAST RECIPE - (3.5/5)

Steps:

• Preheat oven to 210 degrees F (100 degrees C). Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt. Cover and roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 140 degrees F (63 degrees C). Uncover and increase temperatire to 350 degrees. Let roast brown and reach internal temperatre of 145 degrees. Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

HERB SALT CRUSTED PRIME RIB

Steps:

• Preheat the oven to 500 degrees F. Line a roasting pan with aluminum foil.
• Rinse the roast, pat it dry, and bring it to room temperature. Sprinkle with the Worcestershire sauce and seasoned pepper.
• In a bowl add the kosher salt, Italian dressing mix, and egg whites and stir to combine. Sprinkle water over the top of the salt mixture until it is well-moistened, but not wet.
• Place a 1/2-inch layer of the salt mixture in the middle of the roasting pan, slightly larger than the diameter of the roast. Place the roast, fat side up, on top of the salt. Insert a meat thermometer into the center of the roast. Carefully pack the remaining salt mixture onto the meat, covering it completely.
• Place the roast in the oven and reduce the temperature to 425 degrees F. Roast for 14 to 16 minutes per pound, or until the thermometer reads 5 degrees F less than desired temperature. Final temperature for rare will be 130 degrees F; 135 degrees F for medium rare; 140 degrees F for medium.
• Remove the roast from the oven and let it rest for 5 minutes.
• For jus, in a small saucepan over medium heat, add the beef broth and bring it to a boil. Reduce the heat, add the soup mix, and simmer for 5 minutes. Remove from the heat.
• Remove the salt crust from the roast by breaking it and peeling it away. (You will probably need a hammer to do this.) Slice the meat to desired thickness and transfer slices to a platter. Ladle a small amount of jus over the top of the meat; serve remainder of jus on the side.
• Cook's note: Have your butcher remove the ribs from the roast.

HORSERADISH AND SALT-CRUSTED PRIME RIB

Steps:

• Preheat oven to 325 degrees F.
• Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan. Place the roast, rib side down, on top of the vegetables. In a small bowl mash together the horseradish, garlic, rosemary, thyme, salt, pepper, and olive oil to make a paste. Smear the paste generously over the entire roast and drizzle with some extra oil. Roast for about 1 1/2 to 2 hours or approximately 20 minutes per pound for medium-rare. Check the internal temperature of the roast in several places with an instant-read thermometer, it should register 125 degrees F. for medium rare. Remove the beef to a carving board, cover it with foil, and allow it to rest for 20 minutes. Note: the internal temperature of the meat will continue to rise about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator and set aside to allow the fat and beef juices to separate. Use the juices to serve with the meat and save the fat for Yorkshire pudding.

SALT AND PEPPER CRUSTED RIB ROAST

Steps:

• Preheat oven to 450°F with rack in middle.
• Rub roast all over with oil, then sprinkle all over with kosher salt. Coarsely crush peppercorns in a folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Coat meat on all sides with peppercorns, pressing to help them adhere.
• Roast on a rack in a 13- by 9-inch roasting pan 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).◊

KOSHER SALT ENCRUSTED PRIME RIB ROAST

Steps:

• Preheat oven to 210 degrees F (100 degrees C).
• Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
• Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
• Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

SALT ENCRUSTED PRIME RIB

Steps:

• Pre-heat over to 210 degrees.
• Season all areas of roast with pepper and garlic powder.
• Combine 1/2 of the salt in a bowl with enough water to make a thick paste.
• Pour a layer of salt in the bottom of the pan and place the roast on top of it.
• Pack salt/water paste on top of and arround the roast, adding more water if neccessary to make it stick to the sides of the roast.
• Place a meat thermometer probe into the thickest part of the roast.
• Roast the meat until it reaches an internal temperature of 125-30 degrees (F).
• When roast reaches five degrees less than the desired temp remove the roast from oven and allow it to sit undisturbed in salt shell for 30 minutes.
• After rest period crack salt and discard. Transfer roast to a carving board.
• Prepare au jus seperately.

WONDERFUL ROASTED PRIME RIB

Steps:

• Slowly add a little of the water to the Kosher salt and stir; then add a little more water and stir. Continue until the salt becomes the consistency of "snow" so that you can "pack" it on the roast and it sticks like snow (Sometimes you may need a little more or less of the water) -- YOU DO NOT WANT TO DISSOLVE THE SALT.
• Pat some of the salt mixture in a foil-lined pan in a rectangle big enough to put the roast on.
• Place the roast on the salt and pat the remaining salt mixture on the roast, covering completely.
• Inset a meat thermometer.
• Bake at 425 degrees for about 2 hours.
• (140 degrees for rare, 160 for medium).
• Remove the roast when the thermometer registers 5 degrees BELOW desired doneness.
• CRACK AND REMOVE ALL OF THE SALT CRUST.

SALT-ENCRUSTED RIB ROAST

Steps:

• Preheat oven to 450°. Place rib roast in a roasting pan, fat side up; spread all sides with mustard. In a bowl, mix salt and water to make a dry paste (mixture should be just moist enough to pack); press onto top and sides of roast., Roast 15 minutes. Reduce oven setting to 325°. Roast 2-1/4 to 2-3/4 hours longer or until a thermometer inserted in beef reaches 135° for medium-rare; 140° for medium; 145° for medium-well. (Temperature of roast will continue to rise about 10° upon standing.) Let stand 20 minutes before serving., Remove and discard salt crust. Carve roast into slices.