{"id":329742,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/salt-encrusted-prime-rib\/"},"modified":"2025-04-10T09:03:20","modified_gmt":"2025-04-10T14:03:20","slug":"salt-encrusted-prime-rib","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/salt-encrusted-prime-rib\/","title":{"rendered":"Salt-Encrusted Prime Rib"},"content":{"rendered":"<p>Nothing is more impressive or celebratory than a beautiful salt-encrusted prime rib roast. One of the most treasured <a href=\"https:\/\/www.tasteofhome.com\/collection\/holiday-recipes-passed-down-for-generations\/\" data-name=\"www.tasteofhome.com\/collection\/holiday-recipes-passed-down-for-generations\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">holiday recipes<\/a>, a perfectly juicy and flavorful roast requires some careful planning. But it&#8217;s always worth it.<\/p>\n<p>First, you need to buy a bone-in standing rib roast (aka prime rib). This portion of beef is among the <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/\" data-name=\"www.tasteofhome.com\/collection\/best-cuts-of-meat\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best cuts of meat<\/a> 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.<\/p>\n<p>The first time you make a salt-crusted prime rib roast, you might think, &#8220;Oh my! That is way too much salt!&#8221; But don&#8217;t worry\u2014if 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.<\/p>\n<p>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&#8217;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!<\/p>\n<h2>Ingredients for Salt-Encrusted Prime Rib<\/h2>\n<ul>\n<li><strong>Salt:<\/strong> Reach for <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-kosher-salt\/\" data-name=\"www.tasteofhome.com\/article\/types-of-kosher-salt\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">kosher salt<\/a> 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&#8217;t dissolve as quickly. Its minimal processing results in a clean, pure taste that doesn&#8217;t overpower the beef. You&#8217;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&#8217;s the one many professional chefs use.<\/li>\n<li><strong>Bone-in beef rib roast: <\/strong> 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 <em>prime, <\/em>which refers to the <a href=\"https:\/\/www.tasteofhome.com\/article\/what-are-the-grades-of-beef-and-which-one-should-i-buy\/\" data-name=\"www.tasteofhome.com\/article\/what-are-the-grades-of-beef-and-which-one-should-i-buy\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">quality of the meat<\/a>, 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&#8217;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.<\/li>\n<li><strong>Worcestershire sauce: <\/strong>This fermented fish sauce has many unexpected ingredients (as the word &#8220;Worcestershire&#8221; does letters!), like anchovies, vinegar, molasses, garlic, tamarind and spices. <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-worcestershire-sauce\/\" data-name=\"www.tasteofhome.com\/article\/what-is-worcestershire-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Worcestershire sauce<\/a> 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.<\/li>\n<li><strong>Black pepper: <\/strong>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&#8217;t burn during the long roasting process.<\/li>\n<li><strong>Garlic powder: <\/strong>Garlic powder is a convenient way to add rich, garlicky, almost spicy flavor without the risk of burning fresh garlic during roasting.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prep the pan<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2082515 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Salt-Encrusted-Prime-Rib_TOHVS19_55930_BL_11_18_1.jpg?fit=700%2C1024\" alt=\"Prime rib on a foiled pan with kosher salt on it\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Preheat your oven to 450\u00b0F. 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.<\/p>\n<h3>Step 2: Season the steak<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2082516 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Salt-Encrusted-Prime-Rib_TOHVS19_55930_BL_11_18_2.jpg?fit=700%2C1024\" alt=\"Brushing rib roast with Worcestershire sauce.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Brush the rib roast with Worcestershire sauce.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2082517 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Salt-Encrusted-Prime-Rib_TOHVS19_55930_BL_11_18_3.jpg?fit=700%2C1024\" alt=\"Sprinkling roast rib with garlic powder and grounded black pepper.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Then sprinkle it evenly with coarsely ground black pepper and garlic powder.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2082518 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Salt-Encrusted-Prime-Rib_TOHVS19_55930_BL_11_18_4.jpg?fit=700%2C1024\" alt=\"Prime roast rib covered in seasonings and kosher salt on a shallow pan.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the roast, fat-side up, on the prepared layer of salt.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>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.<\/p>\n<h3>Step 3: Pack on the salt<\/h3>\n<p>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.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Do your best to seal it entirely without any cracks. You should see nothing but salt. If you&#8217;re having trouble sealing it, add an egg white or two to your salt and water mixture; it will get quite a bit stickier.<\/p>\n<h3>Step 4: Roast the beef<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2082519\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Salt-Encrusted-Prime-Rib_TOHVS19_55930_BL_11_18_5.jpg?fit=700%2C1024\" alt=\"Roasted prime rib covered in salt\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Roast the beef in the oven for 15 minutes to sear the outside. Then, reduce the oven temperature to 325\u00b0. 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\u00b0 for medium-rare or 145\u00b0F for medium. (The temperature will rise by about 15\u00b0 while resting, so be sure to take this into account.)<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>For an even roast, rotate the pan halfway through cooking and always use a <a href=\"https:\/\/www.tasteofhome.com\/article\/why-you-need-an-instant-read-meat-thermometer\/\" data-name=\"www.tasteofhome.com\/article\/why-you-need-an-instant-read-meat-thermometer\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">meat thermometer<\/a> to check doneness; this is no time to guess!<\/p>\n<h3>Step 5: Let it rest<\/h3>\n<p>Let the roast stand for 20 minutes or more.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Saying a steak or roast is resting is a misnomer\u2014a 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&#8217;s not necessary.<\/p>\n<h3>Step 6: Remove the salt and carve<\/h3>\n<p>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 <em>jus<\/em>.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If the salt doesn&#8217;t come off in one fell swoop, don&#8217;t worry; crack it off in pieces.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2082513\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Salt-Encrusted-Prime-Rib_FT24_55930_JR_1108_1.jpg?fit=700%2C1024\" alt=\"Salt encrusted prime rib carved into slices.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>How to Carve Salt-Encrusted Prime Rib<\/h2>\n<p>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\u2014it&#8217;s worth it!<\/p>\n<p>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.<\/p>\n<p>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 <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-bone-broth\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-bone-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">bone broth<\/a> or soup.<\/p>\n<h2>Salt-Encrusted Prime Rib Variations<\/h2>\n<ul>\n<li><strong>Add more herbs: <\/strong>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.<\/li>\n<li><strong>Add a dollop of <\/strong><strong>Dijon: <\/strong>Mix some <a href=\"https:\/\/www.tasteofhome.com\/article\/dijon-mustard-recipe\/\" data-name=\"www.tasteofhome.com\/article\/dijon-mustard-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Dijon mustard<\/a> into your wet rub to give it a distinctive, savory, spicy taste.<\/li>\n<li><strong>Season and chill: <\/strong>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.<\/li>\n<li><strong>Get garlicky: <\/strong>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.<strong><br \/>\n<\/strong><\/li>\n<\/ul>\n<h2>How to Store Salt-Encrusted Prime Rib<\/h2>\n<p>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.<\/p>\n<h3>How long does prime rib last?<\/h3>\n<p>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.<\/p>\n<h3>How do you reheat prime rib?<\/h3>\n<p>To reheat prime rib without drying it out, wrap it in foil and warm it in the oven at 250\u00b0 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.<\/p>\n<h2>Salt-Encrusted Prime Rib Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2082514\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Salt-Encrusted-Prime-Rib_FT24_55930_JR_1108_3.jpg?fit=700%2C1024\" alt=\"Salt Encrusted Prime Rib slice with horseradish sauce and asparagus.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Should your prime rib be at room temperature before roasting?<\/h3>\n<p>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.<\/p>\n<h3>What can you serve with salt-crusted prime rib?<\/h3>\n<p>Turn to classic <a href=\"https:\/\/www.tasteofhome.com\/collection\/steak-sides\/\" data-name=\"www.tasteofhome.com\/collection\/steak-sides\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">steakhouse side dishes<\/a> like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-twice-baked-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/creamy-twice-baked-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">twice-baked potatoes,<\/a> <a href=\"https:\/\/www.tasteofhome.com\/recipes\/oven-roasted-asparagus\/\" data-name=\"www.tasteofhome.com\/recipes\/oven-roasted-asparagus\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">roasted asparagus<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/bacon-avocado-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/bacon-avocado-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">bacon salad<\/a> to round out your meal. Whatever you do, don&#8217;t forget the <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttery-rolls\/\" data-name=\"www.tasteofhome.com\/recipes\/buttery-rolls\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">butter dinner rolls<\/a>!<\/p>\n<h3>What wine goes with salt-encrusted prime rib?<\/h3>\n<p>A big, bold California cabernet sauvignon is the traditional pairing with steak, and it&#8217;s a <em>&#8220;<\/em><em>chef&#8217;s kiss&#8221;<\/em> 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 <a href=\"https:\/\/www.tasteofhome.com\/collection\/super-steak-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/super-steak-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">steak recipes<\/a>.<\/p>\n<h3>How else can you use prime rib?<\/h3>\n<p>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 <a href=\"https:\/\/www.tasteofhome.com\/article\/the-difference-between-stock-and-bone-broth\/\" data-name=\"www.tasteofhome.com\/article\/the-difference-between-stock-and-bone-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">broth, stock or bone broth<\/a> for soups or sauces.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This salt-encrusted prime rib recipe locks in moisture by sealing a roast in a salt crust, ensuring a perfectly tender, evenly cooked roast every time.<\/p>\n","protected":false},"author":7061,"featured_media":2081940,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307308,304423,304292,304430,304408,304368,303887,306848,304268,307307,307324,324623,304238,304150,303883],"categories-v2":[310347,308821,308305,308830,308813,308745,308478,309603,259483,310342,310363,309177,339175,309434,308476],"coauthors":[343320],"recommended_recipes":[{"post_title":"Salted Caramel Sauce","post_link":"\/recipes\/salted-caramel-sauce\/","post_image":"\/wp-content\/uploads\/2020\/12\/EXPS_TOHD_24_260272_LauraScherb_7.jpg"},{"post_title":"Seasoned Ribeye Roast","post_link":"\/recipes\/seasoned-ribeye-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/Seasoned-Ribeye-Roast_EXPS_TOHVP24_14520_MF_06_06_1.jpg"},{"post_title":"Herb-Crusted Prime Rib","post_link":"\/recipes\/herb-crusted-prime-rib\/","post_image":"\/wp-content\/uploads\/2018\/01\/Herb-Crusted-Prime-Rib_EXPS_RDPDCTOHX23_42237_P3_GNS_10_05_8b.jpg"},{"post_title":"Grilled Ribeye Steak","post_link":"\/recipes\/peppered-ribeye-steaks\/","post_image":"\/wp-content\/uploads\/2024\/07\/Peppered-Ribeye-Steaks_EXPS_FT24_543_JR_0723_5.jpg"},{"post_title":"Salted Peanut Rolls","post_link":"\/recipes\/salted-peanut-rolls\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps169759_THCA163696C09_03_4b.jpg"},{"post_title":"Fried Ribs","post_link":"\/recipes\/fried-ribs\/","post_image":"\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_276873_SheriSIlver_6.jpg"},{"post_title":"Prime Rib with Horseradish Sauce","post_link":"\/recipes\/prime-rib-with-horseradish-sauce\/","post_image":"\/wp-content\/uploads\/2025\/03\/Prime-Rib-with-Horseradish-Sauce_EXPS_FT25_27748_JR_0325_1.jpg"},{"post_title":"Seasoned Salt","post_link":"\/recipes\/seasoned-salt\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Grilled Beef Ribs","post_link":"\/recipes\/grilled-beef-ribs\/","post_image":"\/wp-content\/uploads\/2025\/02\/Grilled-Beef-Ribs_EXPS_TOHD24_276847_ChristineMa_8.jpg"},{"post_title":"Spice-Rubbed Ribs","post_link":"\/recipes\/spice-rubbed-ribs\/","post_image":"\/wp-content\/uploads\/2017\/09\/Spice-Rubbed-Ribs_exps33368_GI2468857A01_19_5bC_RMS.jpg"},{"post_title":"Salt-Free Seafood Seasoning","post_link":"\/recipes\/salt-free-seafood-seasoning\/","post_image":"\/wp-content\/uploads\/2017\/09\/Salt-Free-Seafood-Seasoning_exps45529_THCA2180111C03_17_1bC_RMS.jpg"},{"post_title":"Seasoning Salt","post_link":"\/recipes\/curry-seasoning-mix\/","post_image":"\/wp-content\/uploads\/2018\/01\/Curry-Seasoning-Mix_EXPS_FT21_23777_F_1015_1.jpg"},{"post_title":"Crusted Pork Chops","post_link":"\/recipes\/crusted-pork-chops\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39599_SD1194782_D25.jpg"},{"post_title":"Salted Peanut Bars","post_link":"\/recipes\/salted-peanut-bars\/","post_image":"\/wp-content\/uploads\/2017\/09\/Salted-Peanut-Bars_exps134352_SD2235819D06_20_6bC_RMS.jpg"},{"post_title":"Marinated Ribeyes","post_link":"\/recipes\/marinated-ribeyes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8695_BL1113266D67.jpg"},{"post_title":"Prime Rib and Potatoes","post_link":"\/recipes\/prime-rib-and-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13031_RM10137C49B.jpg"},{"post_title":"Braised Ribs","post_link":"\/recipes\/braised-ribs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25349_TH10526D27B.jpg"},{"post_title":"Italian Crumb-Crusted Beef Roast","post_link":"\/recipes\/italian-crumb-crusted-beef-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/Italian-Crumb-Crusted-Beef-Roast_exps167892_SD142780B08_08_3bC_RMS.jpg"},{"post_title":"Coffee-Crusted Prime Rib","post_link":"\/recipes\/coffee-crusted-prime-rib\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32327_BL952735D59-2.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Salt-Encrusted-Prime-Rib_EXPS_FT24_55930_JR_1108_3.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/salt-encrusted-prime-rib\/","name":"Salt-Encrusted Prime Rib","datePublished":"2018-01-01","dateModified":"2024-11-25","prepTime":"PT15M","cookTime":"PT02H15M","totalTime":"PT02H30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Salt-Encrusted-Prime-Rib_EXPS_FT24_55930_JR_1108_3.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This salt-encrusted prime rib is juicy, perfectly cooked and super flavorful. It makes an impressive centerpiece for holiday gatherings and special meals.","recipeIngredient":["1 box (3 pounds) kosher salt (about 6 cups), divided","1 bone-in beef rib roast (6 to 8 pounds)","3 tablespoons Worcestershire sauce","2 tablespoons cracked black pepper","2 teaspoons garlic powder","1\/2 cup water","Optional: prepared horseradish sauce and au jus"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the pan","text":"Preheat your oven to 450\u00b0F. 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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Salt-Encrusted-Prime-Rib_TOHVS19_55930_BL_11_18_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Season the steak","text":"Brush the rib roast with Worcestershire sauce. Then sprinkle it evenly with coarsely ground black pepper and garlic powder. 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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Salt-Encrusted-Prime-Rib_TOHVS19_55930_BL_11_18_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Pack on the salt","text":"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."},{"@type":"HowToStep","name":"Roast the beef","text":"Roast the beef in the oven for 15 minutes to sear the outside. Then, reduce the oven temperature to 325\u00b0. 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\u00b0 for medium-rare or 145\u00b0F for medium. (The temperature will rise by about 15\u00b0 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!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Salt-Encrusted-Prime-Rib_TOHVS19_55930_BL_11_18_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Let it rest","text":"Let the roast stand for 20 minutes or more. Editor's Tip: Saying a steak or roast is resting is a misnomer\u2014a 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."},{"@type":"HowToStep","name":"Remove the salt and carve","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Salt-Encrusted-Prime-Rib_FT24_55930_JR_1108_1.jpg?fit=700,1024"}],"recipeYield":"10 servings","author":[{"@type":"Person","name":"Kate McKiernan"}],"nutrition":{"@type":"NutritionInformation","calories":" 325 calories","fatContent":"18g fat (7g saturated fat)","cholesterolContent":"107mg cholesterol","sodiumContent":"900mg sodium","carbohydrateContent":"2g carbohydrate (1g sugars","fiberContent":"0 fiber)","proteinContent":"37g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":21,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Salt Encrusted Prime Rib","description":"Check out this video for how to make Salt Encrusted Prime Rib","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/VPpSAKB8\/poster.jpg?width=720"],"uploadDate":"2020-09-5 11:29:03","duration":"P0DT0H1M22S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/VPpSAKB8-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldRaindrop"},"reviewBody":"Our Chef used to make the prime rib this way when I worked in the restaurant business. It was the most delicious meat and sold out every night. He told me how to do it, but I've always been too chicken to try until now. Im so glad I took the plunge!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanWeights"},"reviewBody":"I have made this several times and it always comes out perfect !  I do dry age the prime rib over night in the fridge with herbs and spices but that is the only difference !  I have a temp probe in my oven that really makes knowing when the roast is done easy !  Highly recommend!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TOH_Catherine"},"reviewBody":"<p>This is the only prime rib recipe I use and the cooking time is perfect. The meat is perfectly seasoned and is not overly salty. My favorite part is removing the cast-like salt crust after its roasted.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBottleOpener"},"reviewBody":"The kosher salt I use every day is Diamond Crystal.  I am unclear on \nwhether this is the kosher salt to which you refer or the more course \nMorton's kosher salt.  Please advise. Thank you very much.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveAirBalloon"},"reviewBody":"I first saw this done bu Graham Kerr on his cooking show, The Galloping Gormet.  As a new bride, I learned a lot about cooking from watching his show.  This recipe, learned about 50 years ago, has been my favorite.  I don\u2019t do it  a lot, but when I do, my company raves about it.  I also love seasoning other roasts with garlic powder, pepper and worstershire like lamb and pork.  Best in show in my book!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFlame"},"reviewBody":"I had a hard time getting the salt to stick on the ends, kept adding more water but it turned out fantastic. Cooked rare just the way we like our roast beef. This is a definite keeper. Will do anytime we have prime rib.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBasketball"},"reviewBody":"This is the best prime rib recipe! For Au Jus, I love Johnny\u2019s Au Jus, it\u2019s usually in the grocery section near the Worchestershire sauce, in a white little plastic jug with a little handle. You just add water to the liquid and heat it in a sauce pan on the stove. Delicious!! I also love to dip in horseradish:)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Blue8Ball"},"reviewBody":"So So good! This is the best prime rib in the world and super easy to make. It is so juicy inside - I crave it! I was a bit hesitant to buy such an expensive piece of meat and attempt to make it for fear I would waste a lot of money. But this recipe is so worth it. We had this for friends and he told me it was \"better than restaurant quality\"!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCorn"},"reviewBody":"For 20  years I have not been able to find really good prime rib in any restaurant.  When I saw this recipe I knew I had to try it.  I was skeptical of the amount of salt but the cook in me told me it would insulate the roast and hold in moisture as well as flavor it.  I was pleasantly surprised to see how the salt baked and crusted and came off very easily.  My husband requests this every few months.  I used a 4 pound rib roast and cut all the ingredients in half except the Worcestershire sauce, which we love, and used a thermometer to monitor the temperature to medium rare.  I believe this is just about the best prime rib I have EVER had.  Thank you for sharing this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldSushi"},"reviewBody":"Does anyone know if you can use the same recipe with a New York roast? Would the cooking time be the same?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCarrot"},"reviewBody":"Loved this! Impressive for guests but quite simple to prepare. Definitely use a thermometer to judge for level of completion.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-08-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanWrench"},"reviewBody":"Melts in your mouth","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueFish"},"reviewBody":"I didn't pay attention to the weight of the roast. I had a roast the thickness of two steaks side by side, which means it was well done by the time I took it out. I should've watched the temperature closer.The point: this recipe is fantastic. Our meat was edible and enjoyable. I will use this recipe again. This is my second attempt at a prime rib and this recipe was perfect.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveWeights"},"reviewBody":"The roast was perfectly cooked. A bit on the salty side (end pieces) but my family enjoyed it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBone"},"reviewBody":"INSANELY DELICIOUS!  This is the third time I've attempted prime rib, and the previous attempts were tragic failures.  Not this one.  It turned out beautifully seasoned, and perfectly cooked.  I will go back to this recipe time and time again.  It's a winner!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCocktail"},"reviewBody":"This is fabulous. Don't be frightened by the amount of salt. It flavors the meat but also holds in the moisture.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePretzel"},"reviewBody":"This is one of the best recipes I have ever made for meat.  My husband was telling me not to do so much salt, BUT I told him I was following the recipe exactly as it says.  It was MARVELOUS!  Make sure to get all the salt off before cutting and enjoy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanUmbrella"},"reviewBody":"Out. of. this. WORLD!  Like another reviewer, was my first attempt at prime rib and couldn't believe how good it was.  Husband bragged about it to everyone.  :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPopcorn"},"reviewBody":"Salt-Encrusted Prime Rib. I made this for Christmas dinner and it turned out wonderful! The salt made a capsule over the prime rib. It was very tender and juicy. I had a 6lb rib roast. I put it in the oven as suggested at 450, but for 30 min instead of 15 to start.  I will use this recipe again and again and again!  Thank you for sharing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveMagnet"},"reviewBody":"This was an excellent recipe. This was my first try at prime rib, and a bit of a chance given how costly they are. I looked at several recipes, but choose this one. It should be noted to leave the roast out for 1 hour before putting in the oven - leave in wrap, but allow it to warm toward room temperature. Time will vary, especially depending on your oven, but patience is the key. A slow cook toward your target temp will deliver the greatest reward. The salt crust came off in one piece when I removed it, and there was minimal salt to brush off. I also used rosemary as part of the seasoning, as well as in the salt mix that was applied to the roast. The result was a prime rib better than any I had ever ordered! Many thanks, Roger, for sharing this wonderful recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueTurtle"},"reviewBody":"My,oh, my!  This brought my cooking to a whole new level.  It was probably the fanciest (and most expensive) piece of meat I have ever cooked.  The flavor was amazing and it didn't need seasoning at the table.  It was easy to follow the recipe.  I did find that my cooking time was slightly longer, as my meat was closer to 8 pounds than to 6.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Salt Encrusted Prime Rib","description":"Check out this video for how to make Salt Encrusted Prime Rib","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2019\/12\/SaltEncrustedPrimeRib_DIYD_55930_111819_H.mp4","duration":"82.95","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2019\/12\/Salt-Encrusted-Prime-Rib_exps55930_TH133086D08_02_4bC_RMS.jpg","advertising":true,"jw_id":"VPpSAKB8","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/VPpSAKB8-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/VPpSAKB8\/poster.jpg?width=720","jw_publish_date":"12\/11\/2019"},"rms_legacy_id":"55930","romance_copy_dek":"This salt-encrusted prime rib is juicy, perfectly cooked and super flavorful. It makes an impressive centerpiece for holiday gatherings and special meals.","enhanced_recipe_title":"Salt-Encrusted Prime Rib","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 box (3 pounds) kosher salt (about 6 cups), divided","IngredientText":"1 box (3 pounds) kosher salt (about 6 cups), divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 bone-in beef rib roast (6 to 8 pounds)","IngredientText":"1 bone-in beef rib roast (6 to 8 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons Worcestershire sauce","IngredientText":"3 tablespoons Worcestershire sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons cracked black pepper","IngredientText":"2 tablespoons cracked black pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons garlic powder","IngredientText":"2 teaspoons garlic powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup water","IngredientText":"1\/2 cup water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Optional: prepared horseradish sauce and au jus ","IngredientText":"Optional: prepared horseradish sauce and au jus "}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Salt-Encrusted-Prime-Rib_EXPS_FT24_55930_JR_1108_3.jpg","RecipeId":55930,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Salt-Encrusted Prime Rib Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"35232\" ol-id=\"T073Q4K\"]","RecipeAttachmentFileName":"Salt-Encrusted-Prime-Rib_EXPS_FT24_55930_JR_1108_3.jpg","ContributorId":null,"Firstname":"Roger","Lastname":"Bowlds","City":"Bakersfield","StateDescription":"California","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. Bake: 2-1\/4 hours + standing","MinimumServingQuantity":10,"MaximumServingQuantity":10,"Yield":"10 servings.","DigitalTitle":"Salt-Encrusted Prime Rib","SubmittedTitle":"Prime Rib Encrusted in Rock Salt","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT24_55930_JR_1108_1.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":135,"TotalTimeInMinutes":150,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Salt-Encrusted Prime Rib","OriginalSourceProject":"Salt-Encrusted Prime Rib","ContestPlacement":"","Trailer":"<h2>Salt-Crusted Prime Rib Tips<\/h2><h3>What other spices can you add to salt-crusted prime rib? <\/h3><div>While personal preference reigns supreme here, fresh or dried rosemary, thyme, oregano and sage are great complements to this king of cuts. Minced fresh garlic and a teaspoon or two of Worcestershire sauce can be mixed with the herbs to make a flavorful rub. Here are more <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-with-fresh-herbs\/\">recipes to make with fresh herbs<\/a>.<\/div><div>\r\n<h3>What can you serve with salt-crusted prime rib? <\/h3>Salt-encrusted prime rib roasts at 325\u00b0F for most of the cooking time, so it\u2019s important to choose side dishes that cook at that temperature or have a 20-minute bake time or shorter so they can bake while the meat rests. Pair this classic with another classic: <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-twice-baked-potatoes\/\">twice-baked potatoes<\/a>! These potatoes can easily be prepared ahead of time and warmed in the oven for the last 20 minutes of roasting time for the prime rib. If they need a bit longer, keep them in the oven for an additional 5-10 minutes while the meat rests. When the meat is done roasting, crank up the heat for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/oven-roasted-asparagus\/\">oven-roasted asparagus<\/a>.<br><br>Traditionally, red wines are a great pairing with beef\u2014think deep, oaky flavors with a hint of fruit like a pinot noir or cabernet sauvignon. Burgundy and Beaujolais are two more great options. But if red isn\u2019t your cup of tea, your favorite white wine will be the best choice. A dark beer also pairs well with roast beef.<h3>How long will salt-crusted prime rib last? <\/h3>The prime rib roast needs to be refrigerated until ready to roast. Keep it in the package from the butcher and place the package in a shallow pan in case any juices drip. Meat can be purchased up to 3 days before you\u2019re ready to roast. Once roasted, leftovers can be stored in a covered container in the refrigerator up to 5 days. If you are lucky enough to have leftovers, slice the beef thin and use it in place of deli roast beef for these delicious <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pear-and-roast-beef-sandwiches\/\">pear and roast beef sandwiches<\/a>. <br><br> <i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/catherine-ward\/\">Catherine Ward<\/a>, Taste Recipes Prep Kitchen Manager<\/i> <\/div>","Metadescription":"This salt-crusted prime rib recipe will transport you to your favorite steakhouse. It's so easy to make and the results are fantastic. ","DigitalHeadnotes":"Restaurants have nothing on this salt-crusted prime rib recipe. For a true meat lover, it's very easy and the results are beyond belief. \u2014Roger Bowlds, Bakersfield, California","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Salt-Crusted Prime Rib ","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 450\u00b0. Line a shallow roasting pan with heavy-duty foil. Place 3 cups salt on foil, spreading evenly to form a 1\/2-in. layer. ","SequenceNo":1},{"Direction":"   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.","SequenceNo":2},{"Direction":"   Roast 15 minutes. Reduce oven setting to 325\u00b0. Roast 2 to 2-1\/4 hours or until a thermometer reaches 130\u00b0 for medium-rare; 145\u00b0 for medium. (Temperature of roast will continue to rise about 15\u00b0 upon standing.) Let stand 20 minutes.","SequenceNo":3},{"Direction":"   Remove and discard salt crust; brush away any remaining salt. Carve roast into slices. If desired, serve with horseradish sauce and au jus.","SequenceNo":4}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Beef Dinner Recipes","ID":94738},{"Name":"Christmas Dinner Recipes","ID":94754},{"Name":"Dinner Recipes","ID":94278},{"Name":"Prime Rib","ID":97090}],"Cuisine":[],"HealthyEating":[{"Name":"Healthy Eating","ID":0},{"Name":"Low Carb Dinner Recipes","ID":105224},{"Name":"Low Carb Recipes","ID":105168}],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Christmas Main Dish Recipes","ID":104210},{"Name":"Christmas Recipes","ID":104190},{"Name":"New Year's Dinner Recipes","ID":104486},{"Name":"New Year's Recipes","ID":104474}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Beef Main Dishes","ID":100409},{"Name":"Beef Recipes","ID":100413}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Dinner Recipes","ID":107489},{"Name":"Taste Recipes Magazine Recipes","ID":107265}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Health & Wellness","ID":304988},{"Name":"Dairy-Free","ID":304993},{"Name":"Low-Carb","ID":305018},{"Name":"Holidays & Events","ID":304368},{"Name":"Christmas","ID":304423},{"Name":"Events & Gatherings","ID":304515},{"Name":"Holidays","ID":304408},{"Name":"New Year's","ID":304458},{"Name":"Potluck","ID":304558},{"Name":"Ingredients","ID":306848},{"Name":"Beef","ID":307308},{"Name":"Beef Roasts","ID":307313},{"Name":"Meat & Poultry","ID":307307},{"Name":"Prime Ribs","ID":307324},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Techniques","ID":304150},{"Name":"Roasting","ID":304238},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":16,"NutritionalAnalyisParagraph":"5 ounces cooked beef: 325 calories, 18g fat (7g saturated fat), 107mg cholesterol, 900mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 37g protein. ","NoOfRatings":21,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Salt-Encrusted-Prime-Rib_EXPS_FT24_55930_JR_1108_3.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Salt-Encrusted-Prime-Rib_EXPS_FT24_55930_JR_1108_3.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"<h2>Salt-Crusted Prime Rib Tips<\/h2><h3>What other spices can you add to salt-crusted prime rib? <\/h3><div>While personal preference reigns supreme here, fresh or dried rosemary, thyme, oregano and sage are great complements to this king of cuts. Minced fresh garlic and a teaspoon or two of Worcestershire sauce can be mixed with the herbs to make a flavorful rub. Here are more <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-with-fresh-herbs\/\">recipes to make with fresh herbs<\/a>.<\/div><div>  <h3>What can you serve with salt-crusted prime rib? <\/h3>Salt-encrusted prime rib roasts at 325\u00b0F for most of the cooking time, so it\u2019s important to choose side dishes that cook at that temperature or have a 20-minute bake time or shorter so they can bake while the meat rests. Pair this classic with another classic: <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-twice-baked-potatoes\/\">twice-baked potatoes<\/a>! These potatoes can easily be prepared ahead of time and warmed in the oven for the last 20 minutes of roasting time for the prime rib. If they need a bit longer, keep them in the oven for an additional 5-10 minutes while the meat rests. When the meat is done roasting, crank up the heat for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/oven-roasted-asparagus\/\">oven-roasted asparagus<\/a>.<br><br>Traditionally, red wines are a great pairing with beef\u2014think deep, oaky flavors with a hint of fruit like a pinot noir or cabernet sauvignon. Burgundy and Beaujolais are two more great options. But if red isn\u2019t your cup of tea, your favorite white wine will be the best choice. A dark beer also pairs well with roast beef.<h3>How long will salt-crusted prime rib last? <\/h3>The prime rib roast needs to be refrigerated until ready to roast. Keep it in the package from the butcher and place the package in a shallow pan in case any juices drip. Meat can be purchased up to 3 days before you\u2019re ready to roast. Once roasted, leftovers can be stored in a covered container in the refrigerator up to 5 days. If you are lucky enough to have leftovers, slice the beef thin and use it in place of deli roast beef for these delicious <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pear-and-roast-beef-sandwiches\/\">pear and roast beef sandwiches<\/a>. <br><br> <i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/catherine-ward\/\">Catherine Ward<\/a>, Taste Recipes Prep Kitchen Manager<\/i> <\/div>"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Salt-Encrusted Prime Rib"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Salt-Encrusted Prime Rib Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/salt-encrusted-prime-rib\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Salt-Encrusted Prime Rib Recipe","description":"This salt-encrusted prime rib recipe locks in moisture by sealing a roast in a salt crust, ensuring that it's tender and evenly cooked.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/salt-encrusted-prime-rib\/","og_locale":"en_US","og_type":"article","og_title":"Salt-Encrusted Prime Rib","og_description":"This salt-encrusted prime rib recipe locks in moisture by sealing a roast in a salt crust, ensuring that it's tender and evenly cooked.","og_url":"https:\/\/www.tasteofhome.com\/recipes\/salt-encrusted-prime-rib\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2025-04-10T14:03:20+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Salt-Encrusted-Prime-Rib_EXPS_FT24_55930_JR_1108_3.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Salt-Encrusted-Prime-Rib_EXPS_FT24_55930_JR_1108_3.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Est. reading time":"10 minutes","Written by":"Kate McKiernan"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/recipes\/salt-encrusted-prime-rib\/","url":"https:\/\/www.tasteofhome.com\/recipes\/salt-encrusted-prime-rib\/","name":"Salt-Encrusted Prime Rib Recipe","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/salt-encrusted-prime-rib\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/salt-encrusted-prime-rib\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Salt-Encrusted-Prime-Rib_EXPS_FT24_55930_JR_1108_3.jpg","datePublished":"2017-09-24T23:58:00+00:00","dateModified":"2025-04-10T14:03:20+00:00","description":"This salt-encrusted prime rib recipe locks in moisture by sealing a roast in a salt crust, ensuring that it's tender and evenly cooked.","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/salt-encrusted-prime-rib\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/recipes\/salt-encrusted-prime-rib\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/recipes\/salt-encrusted-prime-rib\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Salt-Encrusted-Prime-Rib_EXPS_FT24_55930_JR_1108_3.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Salt-Encrusted-Prime-Rib_EXPS_FT24_55930_JR_1108_3.jpg","width":1200,"height":1200,"caption":"Salt Encrusted Prime Rib Exps Ft24 55930 Jr 1108 3"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/recipes\/salt-encrusted-prime-rib\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":3,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":4,"name":"Ingredients","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/"},{"@type":"ListItem","position":5,"name":"Meat &amp; Poultry","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/meat-poultry\/"},{"@type":"ListItem","position":6,"name":"Beef","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/meat-poultry\/beef\/"},{"@type":"ListItem","position":7,"name":"Prime Ribs","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/meat-poultry\/beef\/prime-rib\/"},{"@type":"ListItem","position":8,"name":"Salt-Encrusted Prime Rib"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes &amp; Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]}]}},"publishpress_future_action":{"enabled":false,"date":"2025-05-20 04:34:00","action":"draft","terms":[],"taxonomy":"category"},"_links":{"self":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/329742"}],"collection":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/users\/7061"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/comments?post=329742"}],"version-history":[{"count":3,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/329742\/revisions"}],"predecessor-version":[{"id":2074158,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/329742\/revisions\/2074158"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media\/2081940"}],"wp:attachment":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media?parent=329742"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/tags?post=329742"},{"taxonomy":"categories-v2","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/categories-v2?post=329742"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/coauthors?post=329742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}