Salt-Crusted Prime Rib Roast

prep time:: 5 Minutes
cook time:: 1 Hour 40 Minutes
total time:: 2 Hours 45 Minutes
other time:: 1 Hour (resting)

Makes 6 servings

Our traditional Christmas dinner that Dad loses sleep thinking about. Adam tries to squeeze this in for his birthday dinner too.

ingredients

Roast & Rub:

6lb Prime Rib Roast
5 Cloves Garlic, Crushed
1/4 C Horseradish
2 Sprigs Fresh Rosemary
4 Sprigs Fresh Thyme
1/3 C Kosher Salt
1/8 C Black Pepper
1/2 C Olive Oil

Gravy:

1/2 C Dry Wine (red or white - you choose)
2 T Cornstarch
2 C Chicken or Beef Broth

directions

Roast:

1
Let meat sit at room temp for at least one hour.
2
Preheat oven to 400°.
3
Combine all ingredients for the rub and make a thick paste. Set the meat on a baking pan with bones down and flat side up. Liberally spread the rub all over the top side.
4
Bake roast at 400° for 20 minutes. Turn oven down to 350° for the remainder. Use a meat thermometer to gauge doneness. 125° will be rare, 140° being medium. If you go over 140° you’ll ruin the meat! (Recommended pull temp 125°). Take the roast out of the oven and let sit for 10 minutes. Try a tiny piece of the salt crust, mmmm!

Gravy:

While the roast is cooling on a cutting board, spoon the fat off the juices left in the roasting pan and pour the remaining meat juice in a saucepan. Add wine and reduce. Add chicken broth. Combine cornstarch and water, whisk in to juices to thicken and make gravy. Cut thick slices of prime rib and serve with gravy.

Source: Wally George