KOSHER SALT ENCRUSTED PRIME RIB ROAST
Be sure and remove the coating before slicing this prime rib roast. You will be amazed at the juiciness and incredible flavor of the meat.
Provided by MARBALET
Categories Main Dish Recipes Roast Recipes
Time 4h40m
Yield 6
Number Of Ingredients 4
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.)
Nutrition Facts : Calories 391 calories, Carbohydrate 1.2 g, Cholesterol 107.1 mg, Fat 25.8 g, Fiber 0.3 g, Protein 36.1 g, SaturatedFat 11 g, Sodium 30920.6 mg
SALT-ENCRUSTED PRIME RIB RECIPE
Salt-Encrusted Prime Rib Recipe is the restaurant-quality recipe you've been searching for to make your prime rib taste amazing!
Provided by Kelly
Categories Recipes
Time 2h35m
Number Of Ingredients 6
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.
ROSEMARY-SALTED STANDING RIB ROAST
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Remove the beef from the refrigerator about 30 minutes before roasting. Set a roasting pan on the lowest oven rack; preheat the oven to 425 degrees F. Using a paring knife, make deep slits all over the roast and between each of the ribs; insert a garlic sliver into each slit and poke it just beneath the surface. Grind 2 tablespoons salt, the peppercorns, rosemary and bay leaves in a spice grinder (or crush and finely chop with a knife). Combine with the olive oil and rub all over the roast.
- Carefully place the roast in the hot roasting pan fat-side up (bones on the bottom). Roast until an instant-read thermometer inserted into the thickest part registers 120 degrees F for medium rare, 1 hour 50 minutes to 2 hours. Transfer the roast to a platter or cutting board, tent loosely with foil and let rest 30 minutes before carving.
SALT-ENCRUSTED PRIME RIB
Restaurants have nothing on this recipe. For a true meat lover, it's very easy and the results are beyond belief. -Roger Bowlds, Bakersfield, California
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 10 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 325 calories, Fat 18g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 900mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein.
STANDING RIB ROAST WITH ROSEMARY-THYME CRUST
Steps:
- Place beef, fat side up, in large shallow roasting pan or on rimmed baking sheet. Sprinkle beef all over with salt and pepper. Spread mustard all over beef. Mix rosemary and thyme in small bowl; sprinkle over beef and press lightly to adhere. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Position rack just below center of oven and preheat to 450°F. Roast beef uncovered 15 minutes. Reduce oven temperature to 325°F. Roast beef 1 hour 30 minutes. Remove from oven. Spoon off all but 2 tablespoons drippings. Add carrots and shallots to pan. Turn vegetables to coat with drippings; sprinkle with salt and pepper. Roast beef and vegetables until thermometer inserted into center of beef registers 125°F for medium-rare, stirring vegetables occasionally, about 55 minutes longer. Transfer beef and vegetables to platter; tent loosely with foil to keep warm.
- Discard drippings from roasting pan. Place pan over 2 burners on stove top over medium heat. Add butter to pan and melt. Add flour; whisk until smooth and just beginning to color, about 5 minutes. Whisk in stock. Boil until sauce thickens slightly, whisking often, about 10 minutes. Season sauce to taste with salt and pepper. Serve beef with vegetables and sauce.
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.
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.
BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST)
This is the best prime rib recipe with a garlic herb crust - the perfect holiday standing rib roast! Watch the video above to see how I make it.
Provided by Lisa Bryan
Categories Main Course
Time 1h45m
Number Of Ingredients 12
Steps:
- Remove the prime rib from the fridge 2-3 hours before cooking, and allow it to come to room temperature.
- Preheat your oven to 450F/230C. In a small bowl, mix together the butter, garlic, salt, thyme, rosemary, and black pepper.
- After the prime rib has come to room temperature, pat it down with paper towels to make sure it's dry. Then rub the entire outside of the prime rib with the herb butter mixture.
- Place the prime rib in an oven-safe pan or roasting tray with the bones-side down, fat-side up. Place the onion slices in the pan around the meat, if you're making the red wine au jus. If not, you can omit the onions.
- Cook the prime rib in the center of the oven for 20 minutes at 450F. It should get a nice sear on the outside. If not, cook it a few minutes longer. Then reduce the temperature of the oven to 325F and continue cooking until the internal temperature reaches 120F (about an hour and a half), for medium-rare. But go by temperature, not time, as it will depend on the size of your prime rib and your oven.
- Remove the prime rib from the oven and let it rest for 20-30 minutes. You can tent it with aluminum foil to keep it warm. Then, remove the string and bones, and slice it up into thick 1/2" slices.
- After you've removed the fat from the pan, add up to 1/4 cup of drippings back in along with the beef broth and red wine. If you have leftover herbs, you can toss those in as well.
- Simmer this for about 15 minutes, or until the liquid has reduced by half. It's meant to be a thin sauce, but if you'd like to add a little bit of a thickener, you can do that as well. Strain the au jus to remove the onion and any browned bits, then drizzle over the prime rib.
Nutrition Facts : Calories 1129 kcal, Carbohydrate 3 g, Protein 47 g, Fat 100 g, SaturatedFat 43 g, Cholesterol 225 mg, Sodium 1193 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STANDING RIB ROAST
Make and share this Standing Rib Roast recipe from Food.com.
Provided by Flora Underwood
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix seasoning thoroughtly.
- Mix sauce mixture thoroughly.
- Rub sauce mixture on roast and then pat on seasoning mixture.
- Bake roast for 4 to 5 hoursx at 200 or 250 degrees.
- Use meat thermometer.
- Medium rare.
Nutrition Facts : Calories 36.6, Fat 3.4, SaturatedFat 0.5, Sodium 42.1, Carbohydrate 1.6, Fiber 0.1, Sugar 0.5, Protein 0.1
SALT-ENCRUSTED RIB ROAST
A rib roast is a big part of our holiday dinner traditions. We love the yellow mustard, but you can use your favorite-Dijon and others are fair game. -Rebecca Wirtzberger, Yuma, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 10 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 320 calories, Fat 18g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 997mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.
BEEF ROASTED IN SALT CRUST
Steps:
- In a bowl stir together the salt and 3/4 cup water until the mixture forms a slightly stiff paste resembling wet snow. Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4 inch thick. Roast the beef in the middle of a preheated oven 325°F. oven for 2 hours (about 22 minutes per pound), or until it registers 130°F. on a meat thermometer for medium-rare meat. Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the crust with a hammer and carve the meat.
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- Preheat the oven to 375°. In a spice grinder or mortar, coarsely grind the coriander with the salt and peppercorns. Transfer the spice mixture to a bowl and stir in the olive oil and orange zest to make a paste. Spread the spice paste all over the roast and set it, fat side up, on a rack in a large roasting pan. Pour the orange juice into the pan.
- Roast the meat for 25 minutes, then lower the oven temperature to 325° and roast for about 2 hours and 20 minutes longer, or until an instant-read thermometer inserted in the center of the roast registers 125° for rare to medium rare. Transfer the roast to a carving board, cover loosely with foil and let rest for at least 15 minutes before carving into 1/2 -inch-thick slices.
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- 2. Combine rosemary, garlic and cayenne in a small bowl. Add enough olive oil until it becomes a loose paste. Smear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with salt.
- 3. Put the onions, carrots, celery and mushrooms in the bottom of the roasting pan. Toss with a little olive oil and salt to taste. Add wine, 1 cup chicken stock and the bay leaves.
- 4. Put the roast on top of the veggies; roast until the meat is really brown and lovely, about 45 minutes.
HERB-CRUSTED STANDING RIB ROAST RECIPE | MYRECIPES
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5/5 (13)Calories 143 per servingServings 12
- Place roast on a rack coated with cooking spray; place rack in a roasting pan. Sprinkle roast evenly with pepper and 1 1/2 teaspoons salt; rub with mustard. Combine shallots and garlic in a mini food processor; pulse to coarsely chop. Add rosemary and thyme; process until finely chopped. Rub shallot mixture evenly over roast. Bake at 450° for 25 minutes.
- Reduce heat to 350° (do not remove roast from oven). Bake roast at 350° for 1 hour and 20 minutes or until a thermometer registers 145° (medium-rare) or until desired degree of doneness. Let stand 10 minutes before slicing.
- Combine beef broth and red wine in a small saucepan; bring to a boil. Cook until reduced to 2/3 cup (about 15 minutes). Remove from heat; stir in butter and remaining 1/2 teaspoon salt. Serve with the roast.
SALT-CRUSTED PRIME RIB ROAST RECIPE - TIM LOVE | FOOD
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Servings 14Total Time 5 hrs 15 mins
- 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.
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- Remove roast from fridge. Pat dry. Let stand 1 1/2 hr. at room temperature. Meanwhile, preheat oven to 250°C (500°F). In small bowl, mix flour, salt and pepper. Rub roast with mixture (if coating smaller than 8-lb/3.5-kg roast, there may be leftover rub). Place prime rib bone-side down in roasting pan fitted with rack.
- The prime rib is roasted at high heat then, without opening the door, the heat is turned off and the roast remains in the oven for 2 hr. To calculate roast time for assorted sizes of prime rib, for every 1 lb (500 g) in weight, multiply by 7. This equals the number of min. roasted at 250°C (500°F). After this high-heat cook, the heat is turned off (oven door is closed at all times) and the roast stays in the oven another 2 hr. The 2 hr. is a fixed duration for any size roast. Example: An 8-lb (3.5-kg) prime rib roast cooks for 56 min. at 250°C (500°F). Then the oven is turned off and the roast stays in the oven another 2 hr.
- The oven’s retained heat cooks the meat while keeping the centre pink and tender. Check the roast for doneness. If more doneness is desired, turn oven to 180°C (350°F). Place roast back into oven to cook. An instant-read thermometer inserted into centre registers 63°C (145°F) for medium-rare.
- Transfer roast to serving platter or cutting board. No resting is required. Reserve pan drippings to make Classic Pan Gravy for Prime Rib, if desired. Slice roast and serve.
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