dinner · gluten-free
Salt-crusted prime rib
A standing rib roast buried in moistened rock salt and roasted, so it cooks evenly and stays juicy, then carved thick.
- Time
- 180min
- Steps
- 6
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Take the roast out of the fridge 2 hours before cooking. Rub with pepper and garlic powder.
-
2
Heat the oven to 175°C (350°F). Mix the rock salt with the water so it feels like damp sand.
-
3
Spread a layer of salt in a roasting pan, set the roast on it bone side down, and pack the rest of the salt over it so no meat shows.
-
4
Roast for about 2-2.5 hours, until a thermometer pushed through the crust reads 50°C (122°F) in the center for medium-rare.
-
5
Rest in the crust for 20 minutes, then crack and remove the salt and brush off any residue.
-
6
Carve into thick slices and serve with horseradish and jus.
