Salt-Encrusted Prime Rib

Nothing is more impressive or celebratory than a beautiful salt-encrusted prime rib roast. One of the most treasured holiday recipes, a perfectly juicy and flavorful roast requires some careful planning. But it’s always worth it.

First, you need to buy a bone-in standing rib roast (aka prime rib). This portion of beef is among the best cuts of meat you can purchase. One essential step when making salt-crusted rib roast is to bring the meat to room temperature before sealing it in salt. The payoff will be a more consistently cooked prime rib, and after the pretty penny you may have spent on this showstopper, you want it to be perfect.

The first time you make a salt-crusted prime rib roast, you might think, “Oh my! That is way too much salt!” But don’t worry—if you use the proper kind of salt and pack it on just right, it will lift off like a helmet, leaving the roast perfectly seasoned and juicy. The salt crust seals in moisture and flavor, keeping the meat tender without over-seasoning it.

Resting a prime rib after roasting it is another crucial step. Rest allows the meat to reabsorb all those gorgeous juices, and to finish cooking (the temperature will continue to rise, so roast to a lower temperature than your desired final doneness. When it’s time to serve, crack the crust, brush off as much salt as possible, carve it into slices, and watch your friends and family swoon with delight!

Ingredients for Salt-Encrusted Prime Rib

• Salt: Reach for kosher salt with its large, coarse crystals to create the perfect crust. Unlike fine table salt, which would penetrate the meat and make it too salty, kosher salt doesn’t dissolve as quickly. Its minimal processing results in a clean, pure taste that doesn’t overpower the beef. You’ll use half of the salt under the roast, while the other half is mixed with water and packed on the top and sides. Not all kosher salts are created equal (some are saltier than others); if you can find Diamond Crystal kosher salt, it’s the one many professional chefs use.
• Bone-in beef rib roast: Also known as a standing rib roast, this tender and fat-marbled cut comes from the primal rib section of the cow, just under the backbone where the muscles are less used. Primal means this beef section is one of the first four cuts a butcher makes, not to be confused with prime, which refers to the quality of the meat, not the location. The bone adds flavor and acts as an insulator during cooking. A boneless rib roast will do the trick in a pinch; it will cook a little faster, and is a dream to slice since there’s no bone to hold you up. Either way, look for a nice fat cap (aka the layer of fat on top), as it will help baste the meat while roasting.
• Worcestershire sauce: This fermented fish sauce has many unexpected ingredients (as the word “Worcestershire” does letters!), like anchovies, vinegar, molasses, garlic, tamarind and spices. Worcestershire sauce adds a layer of savory umami flavor to the roast, enhancing the natural richness of the beef and helping the other spices stick to the surface of the meat.
• Black pepper: Coarsely ground black pepper is ideal because the essential oils of the peppercorns are released, giving the prime rib a bold, peppery kick. A pepper mill set to a larger grind ensures the pepper doesn’t burn during the long roasting process.
• Garlic powder: Garlic powder is a convenient way to add rich, garlicky, almost spicy flavor without the risk of burning fresh garlic during roasting.

Directions

Step 1: Prep the pan

TASTE OF HOME

Preheat your oven to 450°F. Line a shallow roasting pan with heavy-duty foil. Spread 3 cups of kosher salt evenly on the foil, forming a 1/2-inch layer.

Step 2: Season the steak

TASTE OF HOME

Brush the rib roast with Worcestershire sauce.

TASTE OF HOME

Then sprinkle it evenly with coarsely ground black pepper and garlic powder.

TASTE OF HOME

Place the roast, fat-side up, on the prepared layer of salt.

Editor’s Tip: Bringing the prime rib roast to room temperature will help your herbs and, eventually, your salt adhere better, so pull it out of the fridge for at least 30 minutes (but up to 2 hours) before you season it.

Step 3: Pack on the salt

In a small bowl, mix the remaining salt with water until the mixture is just moist enough to pack. Starting at the base of the roast, press the salt mixture onto the sides and top to fully encrust the meat.

Editor’s Tip: Do your best to seal it entirely without any cracks. You should see nothing but salt. If you’re having trouble sealing it, add an egg white or two to your salt and water mixture; it will get quite a bit stickier.

Step 4: Roast the beef

TASTE OF HOME

Roast the beef in the oven for 15 minutes to sear the outside. Then, reduce the oven temperature to 325°. Roast the prime rib for 2 hours to 2 hours and 15 minutes, or until a meat thermometer inserted into the thickest part reads 130° for medium-rare or 145°F for medium. (The temperature will rise by about 15° while resting, so be sure to take this into account.)

Editor’s Tip: For an even roast, rotate the pan halfway through cooking and always use a meat thermometer to check doneness; this is no time to guess!

Step 5: Let it rest

Let the roast stand for 20 minutes or more.

Editor’s Tip: Saying a steak or roast is resting is a misnomer—a lot is happening at this phase. The meat continues to cook, albeit more slowly, and it reabsorbs and redistributes its moisture, ensuring the meat is perfectly juicy. You can cover the prime rib while it sits, but the salt keeps most of that moisture inside so it’s not necessary.

Step 6: Remove the salt and carve

Remove and discard the salt crust. Brush away any remaining salt, then carve the roast into slices. If desired, serve it with horseradish sauce and jus.

Editor’s Tip: If the salt doesn’t come off in one fell swoop, don’t worry; crack it off in pieces.

JOSH RINK FOR TASTE OF HOME

How to Carve Salt-Encrusted Prime Rib

After removing the salt crust, use a sharp boning knife to separate the rib bones from the roast. Carefully follow the curve of the bones, keeping the knife as close to them as possible to avoid losing precious meat. You may need to work through some tough spots, but take your time—it’s worth it!

After removing the bones, use a carving knife to slice the now-boneless prime rib. Aim for 1/2-inch thick slices, cutting against the grain for the most tender bite.

The ribs themselves are a treasure; they hold some of the richest, juiciest bites of the roast. Feel free to pick them up with your hands and enjoy! If you have any leftover bones, you can simmer them to make an intensely flavorful bone broth or soup.

Salt-Encrusted Prime Rib Variations

• Add more herbs: Adding your favorite dried herbs to the pepper, Worcestershire and garlic powder mixture can bring more complex flavor to the rub. Sage, rosemary, basil, thyme and marjoram are all solid options.
• Add a dollop of Dijon: Mix some Dijon mustard into your wet rub to give it a distinctive, savory, spicy taste.
• Season and chill: One way to make your roast more flavorful is to cover it in your rub (pepper, garlic powder, Worcestershire and any additional herbs) the night before and chill it in the refrigerator overnight. Do not do any salt-encrusting steps ahead of time, otherwise your meat will be too salty. Remove the meat from the fridge and let it come to room temperature before covering it in salt and roasting it.
• Get garlicky: If you are obsessed with garlic like I am, make tiny slits in the fat cap of your prime rib and slip in about six or seven cloves of garlic into the top of the roast. Their aromatic flavor will spread throughout the beef as it cooks. If you do this, forgo the garlic powder in the rub.
  

How to Store Salt-Encrusted Prime Rib

Store leftover prime rib in an airtight container in the refrigerator. If planning ahead, purchase your roast two to three days before cooking and keep it in its original packaging in the fridge. Always place the roast on a plate or pan to catch any juices that may escape, preventing a mess in your fridge.

How long does prime rib last?

Once roasted, leftovers can be stored in a covered container in the refrigerator for up to five days or three months in the freezer. An uncooked roast will last up to 12 months in the freezer when stored properly.

How do you reheat prime rib?

To reheat prime rib without drying it out, wrap it in foil and warm it in the oven at 250° until it reaches your desired temperature. Avoid using a microwave, which can overcook the meat. If you want a crispy exterior, briefly pop the prime rib under the broiler for one to two minutes after reheating.

Salt-Encrusted Prime Rib Tips

JOSH RINK FOR TASTE OF HOME

Should your prime rib be at room temperature before roasting?

Yes, allowing the prime rib to sit out for 30 minutes to two hours (depending on its size) before roasting helps it cook more evenly, and ensures that this thick cut has the same temperature throughout. It also enhances the stick-ability of your herbs and salt on the surface of the roast.

What can you serve with salt-crusted prime rib?

Turn to classic steakhouse side dishes like twice-baked potatoes, roasted asparagus and bacon salad to round out your meal. Whatever you do, don’t forget the butter dinner rolls!

What wine goes with salt-encrusted prime rib?

A big, bold California cabernet sauvignon is the traditional pairing with steak, and it’s a “chef’s kiss” for prime rib. For an elevated experience, try old-world favorites like a French syrah from the northern Rhone region, a deep dusky Rioja from Spain, or a Piedmontese Barolo or Tuscan Brunello from Italy. If white is your thing, pour one that has a little age and a little oak, like a chardonnay or Chablis. While not wine, a dirty martini is a steakhouse staple for a reason, and a cold, dark beer is always welcome with other steak recipes.

How else can you use prime rib?

Leftover prime rib makes fantastic sandwiches, thinly sliced with horseradish mayo or served up in a pear and roast beef sandwich. You can also dice it up and toss it into a beef stew or make a hearty hash for breakfast with eggs and potatoes. And save the bones! Simmer them to make broth, stock or bone broth for soups or sauces.