Salt-Crusted Prime Rib Roast
Serving Size: 14 (To make Barbecued Beef Ribs, below, reserve the rib bones in Step 3.)
1 ½ cups kosher salt
¾ cup coarsely ground black pepper
1 head of garlic, peeled
½ cup rosemary
2 tablespoons chili powder
¾ cup extra-virgin olive oil
One 15-16 pound prime rib roast (6 bones)
- In a food processor, combine the salt, pepper, garlic cloves, rosemary and chili powder and process until fine. Add the olive oil and pulse to form a paste.
- Place the prime rib roast on a cutting board, bone side up and rub with 1 tablespoon of the salt paste.
- Transfer the meat to a large roasting pan and pack the salt paste all over the fatty surface, pressing to help it adhere. Let the prime rib stand at room temperature for 1 hour.
- Preheat the oven to 450°F. Roast the prime rib for 1 hour, until the crust is slightly darkened. Lower the oven temperature to 300°F and roast for about 2 hours and 15 minutes longer until an instant-read thermometer inserted into the center of the roast (not touching the bone) registers 135°F.
- Transfer the roast to a large carving board and let the meat rest for about 30 minutes.
- Carefully lift the salt crust off the meat and transfer to a bowl. Brush away any excess salt.
- To remove the roast in one piece while keeping the rib rack intact, run a long sharp carving knife along the bones, using them as your guide. Leave on ½ inch of meat, more if reserving for leftovers.
- Carve the prime rib roast ½ inch thick and serve, passing some of the crumbled salt crust as a condiment.