ROCK SALT ROAST PRIME RIB
This is a very juicy prime rib which is easy to prepare. Surprisingly, it is not too salty and you can't taste the mustard. The horseradish sauce is great. Serve with Yorkshire pudding, or with a baked potato and a salad.
Provided by Dorothy Young
Categories Main Dish Recipes Roast Recipes
Time 1h30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
- Liberally coat the roast with mustard, so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting pan, about the size of the bottom of the roast. Set the bottom of the roast on the salt, and press down to embed the salt into the mustard. Completely cover the remainder of the roast with rock salt, pressing it into the mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).
- Bake uncovered, in preheated oven for 60 minutes, or until internal temperature reaches 145 degrees F (65 degrees C). Let stand 15 minutes. The roast will be encased in a 'shell'. Hit the shell sharply with the back of a knife, and it will crack open and start to fall off. Remove the shell, and place the roast on a cutting board. Slice, and serve with horseradish sauce.
- Horseradish sauce: In a small bowl, whip the cream until stiff peaks form. Fold in horseradish to taste.
Nutrition Facts : Calories 2020.2 calories, Carbohydrate 10.6 g, Cholesterol 420.2 mg, Fat 183.8 g, Fiber 3.6 g, Protein 80.3 g, SaturatedFat 81.6 g, Sodium 112558.2 mg, Sugar 4.4 g
ROCK SALT ENCRUSTED PRIME RIB
This is one of the absolute best ways to taste what a real prime rib tastes like, and it's NOT like plain old roast beef!! This method also makes an extremely cool presentation that fascinates people with its looks. A big plus is that this method makes it easier to remove the rock salt from your roast. The only drawback I've found is that you can't really use the drippings for au jus or gravy because it's way too salty, so make that separately. Enjoy!
Provided by Chuck Dagel
Categories Main Dish Recipes Roast Recipes
Time 4h35m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Rinse the roast and pat dry with paper 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 sheet, and rest 30 to 45 minutes.
- 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 pan to make a layer 1/2 to 3/4 inch thick., reserving 1 to 2 cups. Place the roast, bones facing down, in the middle of the batter in the pan. 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).
- Cook in preheated oven for 15 to 20 minutes. Remove, and use remaining salt batter to patch any holes or breaks in the coating.
- Meanwhile, prepare au jus according to package directions leaving out 1/4 cup water to boost flavor, and keep warm.
- Return roast to the oven, and cook until internal temperature reaches 130 degrees F (54 degrees C), or to desired doneness. Remove roast, and rest 20 to 30 minutes until internal temperature reaches 140 degrees F (60 degrees C). Chip off the crust and discard and then slice to serve. Serve garnished with horseradish and au jus.
Nutrition Facts : Calories 2071.3 calories, Carbohydrate 55.7 g, Cholesterol 424.1 mg, Fat 153.2 g, Fiber 2.7 g, Protein 109.3 g, SaturatedFat 62.6 g, Sodium 60362.5 mg, Sugar 1 g
STANDING RIB ROAST IN ROCK SALT
This recipe is so simple and yet so delicious. My dad used to make this when I was quite young (many years ago!) It is still a family favorite with my children and grandchildren - especially for holidays. No other seasoning is needed, and yet it has a wonderful flavor. The end pieces are well done for those who like it that way, but the center is rare to medium rare, and the juices are completely sealed in, so be careful when carving as the juices DO flow. Also, a great side dish with this roast is my "Easy quick garlic/dill potatoes".
Provided by NICK SUHADOLNIK
Categories Meat
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Let beef roast set to room temp.
- Preheat oven to 500 degrees.
- With sharp steak knife puncture roast all over, placing slivered garlic in each puncture.
- Simply insert end of knife and place sliver of garlic down along blade, deep into the roast, before removing knife.
- Rub entire roast generously with worchestershire sauce.
- In roasting pan just large enough to hold roast, cover bottom with rock salt.
- Place roast on rock salt.
- Then cover roast completely with more rock salt, so that no meat is uncovered.
- Meat should not touch sides of roasting pan, but be completely encased in rock salt.
- (Note: I gently spray a slight amount of water over top of salt to enable it to"hold and set" firmly.) Place in 500 degree oven and roast for 15 minutes per pound.
- Remove meat from pan and place on cutting board, brushing off all rock salt, and cover with foil for 15-20 minutes before carving.
- Serve with favorite horseradish sauce.
- I prefer fresh ground horseradish from any supermarket deli.
- Horseradish can be made milder by mixing with mayonnaise.
ROCK SALT PRIME RIB
This is the only recipe that my family will ever use for prime rib. No other will do... I know that the ingredients may seem a little strange, but believe me, it is wonderful!! They guys in our family especially get a kick out of this one as they get to make the pan and use a few tools... have fun!!
Provided by Mrs. Lumpy
Categories Meat
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Get out a large aluminum throw away roasting pan (the deeper the beater) and 4 or 6 aluminum "ribbed" drip pans to make side-boards for the roasting pan, nails and a hammer.
- Preheat oven to 550 degrees.
- Mix crushed garlic, horseradish and pepper.
- Run over entire roast.
- Remove you oven rack and place on a strong table and place roaster on the rack.
- Standing drip pans on their side, line the roaster with the drip pans and pour 2 inches of roack salt in the roaster to help secure the drip pans.
- Sprinkle the two inches of rocksalt with one glass of water and pat down firmly.
- Place prime rib, fatty side up, in the center of the roaster, on top of the rock salt.
- Pour remaining rock salt on the roast making sure that all of the roast has at least one inch of rock salt covering it (you may need to use a nail or staple to join the drip pans if they appear to leak the rock salt).
- Sprinkle more water and pat down until there are NO CRACKS!
- Place the roast rack on the lowest possible setting in your oven and cook 20 minutes per pound for rare (center will be rare-rare) or 21 minutes per pound medium rare (rare with a firm center).
- Remove the roast from the oven and take outside and place on concrete (wood cannot stand the heat!) and break open with a hammer.
- Remove the roast.
- Brush clinging salt from the roast with a vegetable brush.
- Juice will be extra red and the roast will be extremely juicy!
- The rock salt will not make the meat salty, only in some instances on the outer "crispy" areas.
- Enjoy!
Nutrition Facts : Calories 1815.3, Fat 152.9, SaturatedFat 63.3, Cholesterol 385.6, Sodium 295.6, Carbohydrate 0.2, Protein 102.4
ROCK SALT ROAST
I'm told this is one of those recipes that looks awful but tastes great. Despite the coating, the beef will not be salty. Instead you will have a ery juicy roast, because the moisture is kept inside by the coating.
Provided by Sackville
Categories Meat
Time 2h20m
Yield 1 roast
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Season the meat with pepper.
- Insert a meat thermometer into the middle of the thickest part of the lean muscle.
- Slather the meat in mustard, until it is entirely covered.
- Cover a roasting pan in foil and then put a thick layer of rock salt on the bottom of the pan, about the size of the bottom of the roast.
- Set the bottom of the roast on the salt, and press down to embed the salt into the mustard.
- Completely cover the remainder of the roast with rock salt, pressing it into the mustard.
- A lot of salt will fall off into the pan, but that doesn't hurt.
- Roast eighteen minutes per pound for rare beef, twenty-two minutes for medium, and twenty-five minutes for well done.
- After the first fifteen minutes of roasting time, check the roast to make sure that the coating is still intact.
- Repair any cracks or holes, using any left over salt and mustard.
- Double check the degree of doneness on the meat thermometer near the end of the roasting time.
- Let stand 15 minutes.
- The roast will be encased in a'shell'.
- Hit the shell sharply with the back of a knife, and it will crack open and start to fall off.
- Remove the shell, and place the roast on a cutting board.
- Slice, and serve with horseradish sauce.
- Note: The roast will continue to cook if the hard shell is left on after roast is removed from the oven.
- One six-and-one-half-pound roast removed after roasting for fifteen minutes per pound reached a rare degree of doneness in twenty-five minutes with the coating left on.
LAWRY'S PRIME RIB ROAST
From the original Lawry's The Prime Rib on La Cienaga Blvd. in Beverly Hills. An elegant way to serve your prime rib roast. I'll also post the horseradish recipe. Adjust cooking time for amount of meat.
Provided by Zephs Wife
Categories Roast Beef
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Sprinkle fatty cap of roast with seasoned salt to your taste.
- In heavy roasting pan, spread rock salt evenly over bottom; place wire roasting rack on top of salt.
- Place the roast on rack, fatty side up. Make sure no salt actually touches the beef.
- Insert meat thermometer in thickest part of meat, making sure it does not touch a bone.
- Roast in preheated 350 degrees F. oven until thermometer registers 130 degrees F. for rare, 140 degrees F. for medium or approximately 20 to 25 minutes per pound.
- Remove from oven and let stand 20 minutes before carving.
- Using a sharp carving knife, slice meat across the grain for serving.
- Discard rock salt.
- Serve with Lawry's Whipped Cream Horseradish.
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.
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- Preheat oven to 425°F with oven rack in lower third of oven. Rub roast all over with sea salt, and place roast, fat cap up, on a wire rack set inside a roasting pan. Let roast stand at room temperature while oven is preheating, about 30 minutes. (Roast may be seasoned and refrigerated, uncovered, up to overnight. Let stand 30 minutes at room temperature before proceeding.) Insert a probe thermometer in thickest part of roast.
- Roast in preheated oven until meat is lightly browned, 20 to 25 minutes. Without opening oven, reduce oven temperature to 225°F. Continue roasting until internal temperature of meat registers 120°F, about 2 hours and 30 minutes for medium-rare. Transfer roast to a cutting board, and let rest 40 minutes before slicing. Sprinkle slices with sel gris, and serve with Morel Cream Gravy and carving board juices.
SALT-CRUSTED PRIME RIB ROAST RECIPE - TIM LOVE | FOOD & …
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- In a food processor, combine the salt, pepper, garlic cloves, rosemary and chile powder and process until fine. Add the olive oil and pulse to form a paste. Place the prime rib roast on a cutting board, bone-side up and rub with 1 tablespoon of the salt paste. Transfer the meat to a large roasting pan and pack the salt paste all over the fatty surface, pressing to help it adhere. Let the prime rib stand at room temperature for 1 hour.
- Preheat the oven to 450°. Roast the prime rib for 1 hour, until the crust is slightly darkened. Lower the oven temperature to 300° and roast for about 2 hours and 15 minutes longer, until an instant-read thermometer inserted into the center of the roast (not touching the bone) registers 135°. Transfer the roast to a large carving board and let the meat rest for 30 minutes.
- Carefully lift the salt crust off the meat and transfer to a bowl. Brush away any excess salt. To remove the roast in one piece while keeping the rib rack intact, run a long sharp carving knife along the bones, using them as your guide. Leave on 1/2 inch of meat, more if reserving for leftovers. Carve the prime rib roast 1/2 inch thick and serve, passing some of the crumbled salt crust as a condiment.
HOW TO COOK PRIME RIB : 10 STEPS (WITH ... - INSTRUCTABLES
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- Ingredients and Equipment. This particular recipe is for "rock salt roasted prime rib of beef", or something like that. The roast is buried in rock salt, which keeps the outside from getting burnt and absorbs fat/etc while the roast cooks in a rather hot oven.
- Open, Trim, and Season the Beast. Take the Beast out of its plastic, wipe off the excess blood/juice with some paper toweling, and season on the outside with whatever spices you want.
- Bury the Beast in Rock Salt. Put a layer of rock salt (about one inch deep) in the bottom of your pan, put the meat on top of that, and add more rock salt to essentially bury it.
- Cook at High Heat Until (almost) Done. Throw it into a preheated oven at about 425F. It will start to smell ... tempting ... in about 30 minutes, but you're probably looking at about two hours till you've hit "rare."
- Remove From Oven BEFORE Fully Cooked... You beef is surrounded by hot salt, so it will continue cooking for a bit after it is taken out of the oven.
- Allow to Cool (and Cook Outside the Oven) Somewhat. 400F salt crystals are not something you want to drop into your slippers! Let the Beast sit for 10 or 15 minutes so they'll cool down slightly.
- Excavate the Beast. Carefully remove the salt from top and sides of the beef, putting it somewhere where it won't do too much damage. I use a double paper bag inside a heavy-duty (trash compactor) plastic bag.
- Remove Beast to Carving Platter. Using several strong, large forks (like barbecue tools), carefully lift the beef to another platter for carving.
- Slice and Serve. Slice as appropriate for your consumers. All at once, or slice-at-a-time. Thick or thin. Rare pieces from the middle of the thicker areas, more well done from the ends...
- Cleanup. Salt saturated with Beef Fat is not something you want to put down your kitchen sink. The salt that was under the beast will now be a solid mass of salt/fat composite material capable of giving concrete a run for it's money in the strength department.
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