Rock Salt Roast Prime Rib

Ingredients and Weight:

• Prime rib roast (bone-in): 12-14 pounds
• Kosher salt: 1 cup, plus more for seasoning
• Coarsely ground black pepper: 1 tablespoon
• Garlic cloves, minced: 4-6
• Fresh rosemary, chopped: 2 tablespoons
• Fresh thyme, chopped: 2 tablespoons

Preparation Time:

30 minutes

Cooking Time:

2-3 hours

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Remove the roast from the refrigerator 2 hours before cooking to bring it to room temperature.
2. Season the roast generously with salt and pepper, rubbing it into the meat.
3. In a small bowl, combine the minced garlic, rosemary, and thyme. Rub this mixture all over the surface of the roast.
4. Place the roast on a roasting pan with a wire rack. Roast at 450°F (230°C) for 15 minutes to sear it.
5. Reduce the oven temperature to 325°F (160°C) and roast for the following times, depending on desired doneness:
   • Rare: 110°F internal temperature (about 1 hour and 45 minutes)
   • Medium-rare: 120°F internal temperature (about 2 hours and 15 minutes)
   • Medium: 130°F internal temperature (about 2 hours and 45 minutes)
6. Let the roast rest for 30 minutes before carving and serving.

Nutritional Information:

• Calories: 450 per 4-ounce serving
• Protein: 30 grams per serving
• Fat: 35 grams per serving
• Carbohydrates: 0 grams per serving

Dish Characteristics:

• Juicy and flavorful prime rib
• Rich and savory with herbs and garlic
• Perfect for a special occasion or holiday meal

User Comments:

• "This roast was absolutely perfect. The salt crust made the outside perfectly crispy and the inside was juicy and tender." - John D.
• "I was skeptical about the salt crust, but it was the best prime rib I've ever had. It melts in your mouth and the flavors are divine." - Sarah K.
• "I made this for a family gathering and it was a huge hit. Everyone loved the tender meat and the delicious crust." - Mary S.

Special Precautions and Tips:

• Do not overcook the roast to avoid it becoming dry and tough.
• If you don't have a meat thermometer, you can insert a knife into the thickest part of the meat. If the juices run clear, it's cooked to medium.
• Let the roast rest for 30 minutes before carving to allow the juices to redistribute, resulting in more tender meat.