Ingredients
Equipment
Method
- Preheat your oven to 450°F (230°C). Line a shallow roasting pan with heavy-duty aluminum foil. Spread 3 cups of the kosher salt evenly on the foil to create a 1/2-inch layer.
- Brush the beef roast all over with Worcestershire sauce. Sprinkle it evenly with cracked black pepper and garlic powder. Place the seasoned roast on top of the salt layer in the pan, with the fat side facing up.
- In a small bowl, mix the remaining 3 cups of kosher salt with the 1/2 cup of water. This will form a paste. Cover the roast completely with this salt paste, ensuring it is fully encased.
- Place the salt-encrusted roast in the preheated oven. Immediately reduce the oven temperature to 325°F (165°C). Roast for approximately 15 minutes per pound.
- Once the roast reaches your desired internal temperature (130°F for rare, 140°F for medium-rare), carefully remove it from the oven. Let the roast rest, still covered in its salt crust, for 15 minutes before serving. This resting time is crucial for juicy results.
- To serve, crack the salt crust with a mallet or the back of a heavy spoon. Carefully brush away the salt crust from the meat. Slice the prime rib and serve immediately. Offer prepared horseradish sauce and au jus on the side, if desired.
Nutrition
Notes
This recipe is designed for busy hosts. The salt crust not only seasons the meat but also helps to create a moist and flavorful roast. The key is the initial high heat to sear, followed by a lower temperature for even cooking. Resting the meat is essential for a tender result.