Dinner Recipe – with Salt Roasted Prime Ribs of Beef

The dinner recipe with salt roasted prime ribs of beef, which is perfectly a medium-rare rib brown crust outside. You’ll get the best result while taking smaller prime ribs around 4 to 8 pounds. If you use bone-in prime rib, figure 2 serving per rib while a boneless one will serve 2 per pound. You’ll notice that there’s no resting time in the recipe, because it can make a surprise if use resting. Also, you don’t essentially need a meat thermometer with this technique, so that you’re paranoid to use certainly one anyway. It’s as easy recipe as simply to prepare.


  • kosher salt – 1 box around 3 pounds, or about 6 cups, divided
  • bone-in beef rib roast – 1 equivalent to 6 to 8 pounds
  • Worcestershire sauce – 3 tablespoons
  • cracked black pepper – 2 tablespoons
  • garlic powder – 2 teaspoons
  • water – 1/2 cup


  1. Preheat your oven to 450°F. Use heavy-duty foil while lining a shallow roasting pan. Put 3 cups salt on foil so that make evenly to form a layer of ½ inches.
  2. Use Worcestershire sauce while brushing your roast and sprinkle with garlic and pepper powder.
  3. Place your roast on salt’s layer so that remains the fat side up.
  4. Mix water with remaining salt in a small bowl that makes the mixture moist to pack.
  5. Now, start the base of the roast and press salt mixture onto the sides along with top of roast.
  6. Roast it for 15 minutes. Reduce temp to 325°F, so that you can roast 2 to 2 and 1/4 hours or until a thermometer reaches 130° for medium-rare. Allow them to stand for 20 minutes.
  7. Discard salt crust while removing. Use remaining salt to brush and cut your roast into slices so that you can serve them easily.

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