Ingredients and Weight:
- 8 pounds boneless prime rib roast
- 5 pounds rock salt
- 2 pounds egg whites
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon black peppercorns, crushed
- 2 tablespoons olive oil
Preparation Time:
60 minutes
Cooking Time:
2 hours 30 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 450°F (230°C).
- Crack the eggs and separate the whites into a large bowl.
- Add the rosemary, thyme, peppercorns, and olive oil to the egg whites and whisk until combined.
- Spread the rock salt on a baking sheet in an even layer.
- Place the prime rib roast on the rock salt and cover it completely with the remaining salt.
- Pat the salt mixture firmly onto the roast.
- Place the baking sheet in the preheated oven and roast for 1 hour 15 minutes.
- Reduce the oven temperature to 325°F (160°C) and continue roasting for an additional 1 hour 15 minutes.
- Remove the roast from the oven and let it rest for 30 minutes before slicing and serving.
Nutritional Information:
Per 4-ounce serving:
- Calories: 450
- Fat: 25g
- Protein: 40g
- Carbohydrates: 0g
- Sodium: 1500mg
Dish Characteristics:
- Tender and juicy prime rib
- Crunchy and flavorful rock salt crust
- Aromatic and earthy herbs
- Perfect for a special occasion or holiday dinner
User Comments:
- "This recipe turned out perfect! The salt crust made the prime rib incredibly tender and flavorful." - Sarah
- "My guests raved about this dish. It was so easy to make and looked very impressive." - Emily
- "The rock salt crust was a bit salty for my taste, but the rest of the roast was delicious." - John
Special Precautions and Tips:
- Use a good quality prime rib roast for best results.
- Make sure the rock salt is evenly distributed around the roast to ensure even cooking.
- Let the roast rest for at least 30 minutes before slicing to allow the juices to redistribute.
- Serve the prime rib with your favorite sides, such as mashed potatoes, roasted vegetables, or Yorkshire pudding.
