Prime Rib Salt Encrusted

Cook’s note: You shouldn’t try to cook this roast without using a remote meat thermometer

Prime Rib Salt Encrusted

Servings: 10

Cook time: Bake: 2-1/4 hours + standing

Prep time: 15 min


  • 1 box 3 lbs / kosher salt (about 6 cups), divided
  • 1 6-8lbs / bone-in beef rib roast
  • 3 tblsp / cracked black pepper
  • 2 tsp / garlic powder
  • 1/2 cup / water


  1. Line a shallow roasting pan with heavy-duty foil. Place 3 cups salt on foil, spreading evenly to form a 1/2-in. layer.
  2. 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.
  3. Place roast in a cold oven and set temperature to 250 Roast until your remote thermometer reaches 118 degrees, 3 hours or more, remove and cover with foil and even a kitchen towel (Temperature of roast will continue to rise about 15° upon standing.) Leave thermometer in to check when roast hits 125 for rare or 130 for medium rare.
  4. Remove and discard salt crust; brush away any remaining salt. Carve roast into slices.