Ingredients and Weight:
- 4-pound USDA Choice bone-in prime rib roast
- 4 cups coarsely ground kosher salt
- 2 cups freshly ground black pepper
- 1 head of garlic, cloves separated and peeled
- 4-5 sprigs fresh thyme
- 2 tablespoons olive oil
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 450°F (230°C).
- In a small bowl, combine the salt and pepper.
- Pat the roast dry with paper towels.
- Rub the olive oil all over the roast.
- Press the salt and pepper mixture into the roast, covering it completely.
- Place the roast on a wire rack set over a baking sheet.
- Scatter the garlic cloves and thyme sprigs around the roast.
- Roast for 20 minutes at 450°F (230°C).
- Reduce oven temperature to 325°F (160°C) and roast for 1 hour 55 minutes for medium-rare, or to the desired doneness.
- Remove the roast from the oven and let it rest for 30 minutes before slicing and serving.
Nutritional Information:
- Calories: 800 per 8-ounce serving
- Fat: 60 grams
- Protein: 70 grams
- Carbohydrates: 0 grams
Dish Characteristics:
- Juicy and tender beef
- Savory and aromatic crust
- Perfect centerpiece for a special occasion
User Comments:
- "This was the best prime rib I've ever had! The salt crust was perfect and the meat was so juicy." - John C.
- "I'm not a big fan of salt-crusted meats, but this was a revelation. The saltiness was perfectly balanced and the meat was cooked to perfection." - Susan B.
- "Absolutely delicious! I'm definitely going to make this again." - Mike S.
Special Precautions and Tips:
- Use a meat thermometer to ensure that the roast is cooked to the desired doneness.
- Let the roast rest for at least 30 minutes before slicing to allow the juices to redistribute.
- If you don't have kosher salt, you can use regular table salt, but use less as it is more concentrated.
