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
- 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.
- Use Worcestershire sauce while brushing your roast and sprinkle with garlic and pepper powder.
- Place your roast on salt’s layer so that remains the fat side up.
- Mix water with remaining salt in a small bowl that makes the mixture moist to pack.
- Now, start the base of the roast and press salt mixture onto the sides along with top of roast.
- 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.
- Discard salt crust while removing. Use remaining salt to brush and cut your roast into slices so that you can serve them easily.