How to make salt crusted prime rib

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Here is what you need...

Remove the prime rib from the refrigerator at least 2 hours prior to cooking.

Combine 2 boxes kosher salt, 2 tbsp of crushed red pepper, 2 tbsp dried sage, 1 tbsp chili pwdr, 1/2 C flour, two pkgs onion soup mix, and 2 branches Rosemary leaves only (save the stalks for later).

Add three eggs, about 1/2 cup shoyu (soy sauce), and about 2 cups water. You may need more water, but avoid making it too runny. Stir it all up.

This is the perfect consistency. Sweet!

Now prepare a pan (I line mine with foil cuz it's so much easier to clean up). Place 2 branches of rosemary and extra stripped branches on the bottom.

Place about 1/2 inch of salt mix on the bottom. Just enough for the prime rib to sit on.

Place the prime rib on top and begin packing the salt mixture over it. Use your hands! It's not going to hurt you.

When you're done packing on the salt it should look something like this. Stick a meat thermometer in it for good measure and stick it in the oven on 400 degrees.

Now wait! In about 15 minutes check if the salt is cracked or falling off. If it is, just patch it up with left over salt mix and stick it back in the oven.

Cook it until the internal temp reaches125 degrees. Don't go over or it'll be over done. The perfect prime rib is cooked to rare.

Ok ya, you're right, rare should be about 140 degree! So why pull it out at 125? Cuz that suckers gonna keep on cooking after you pull it out. Trust me on this.

Remove when it hits 125 degrees

Let it rest for 20 minutes. Trust me the temp will rise to 140 degrees

Crack ant remove the salt when the temp hits 140 degrees

Carve off the fat

Slice it up and serve with a great veggie (I do asparagus)

Add horse radish on the side and yum! Ps. Don't forget the roses, balloons, and stuffed animal

Watch the video: 鹽包牛肉Salt-Crusted Roast Beef


  1. Shanos

    Can't the fault be here?

  2. Mauro

    This sentence is simply incomparable :), I really like)))

  3. Vasudev

    Well done, a very good idea

  4. Munos

    I do not doubt this.

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