THE BEST Kosher Salt Encrusted Prime Rib Recipe
Kosher Salt Encrusted Prime Rib Recipe is the restaurant-quality recipe you’ve been searching for to make your prime rib taste amazing! A generous crust of coarse kosher salt forms a flavorful seal around the roast, locking in juices and creating a tender, rosy center with a perfectly seasoned exterior.
Kosher Salt Encrusted Prime Rib Recipe
If you’re looking for more delicious recipes, The Best Meatloaf Recipe You’ll Ever Have and Best Turkey Brine Recipe will make your taste buds happy.
As the prime rib roasts, the salt hardens into a golden shell that gently insulates the meat, allowing it to cook evenly and develop that irresistible, savory richness everyone hopes for at a holiday table or special Sunday dinner.
I’ve been searching for the perfect prime rib recipe for what feels like forever, and I finally found the one. This unbelievably tender roast practically melts in your mouth with every bite.
This salt encrusted prime rib recipe originated at Fleming’s restaurant. I’m not sure if this is the official recipe they use or just a copycat – but you know it’s good if that’s the case. Wherever it came from – thank you for such deliciousness!
Once you’ve had this kosher salt encrusted prime rib roast recipe, there’s no going back to anything else. I’ve tried lots of recipes, and this is the one I love. It’s beautifully seasoned for the best flavor.
From start to finish, the prime rib takes 2 hours and 35 minutes to cook. It might take an additional 15 minutes, depending on the size of your roast.
Ingredients to Gather
- Kosher salt – Creates a crisp, flavorful crust while sealing in the prime rib’s natural juices.
- Beef rib roast – The star of the recipe, this richly marbled cut delivers tender, juicy slices with incredible flavor.
- Worcestershire sauce – Adds deep, savory umami notes that enhance the beef’s natural richness.
- Black pepper – Brings a subtle heat and earthy bite that balances the richness of the roast.
- Garlic powder – Infuses the meat with warm, savory depth that complements the salt crust beautifully.
Whatever you do, don’t skip out on making a Homemade Creamy Horseradish Sauce for your prime rib!
How Much Prime Rib Should You Make Per Person?
Plan on cooking at least one pound of prime rib per guest to ensure everyone has a generous serving.
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Ingredients
1 box Kosher salt (3 pound box) divided
1 bone-in beef rib roast 6-8 pounds
3 tablespoons Worcestershire sauce
2 tablespoons cracked black pepper
2 teaspoons garlic powder
1/2 cup water
Directions
1) Preheat oven to 450 degrees. Line a roasting pan with heavy foil or use a foil pan.
2) Place the 3 cups of Kosher salt on the foil. (That will equal half the box.) Form a 1/2-inch layer of salt, spread evenly on the foil.
3) Brush the prime rib with Worcestershire sauce.
Sprinkle the cracked pepper and garlic powder on top. Place the roast, fat side up, on the layer of salt.
4) In a separate bowl, mix water and remaining salt. The mixture should be moist enough to pack. Beginning at the base of the prime rib, firmly press the salt mixture onto the sides, then onto the top of the roast.
5) Cook the prime rib for ONLY 15 minutes at 450 degrees.
6) Reduce oven temperature to 325 degrees. Cook prime rib for 2 – 2 1/4 hours or until your thermometer reads 130 degrees for medium-rare or 145 degrees for medium.
7) Take the prime rib roast from the oven. Let stand for 20 minutes (this step is super important!)
8) Remove salt crust and discard. Brush away remaining salt. Carve prime rib into slices and serve hot.
Tips for Making Rib Roast
- Bring to Room Temperature – Let the prime rib sit out for 1-2 hours before roasting. This helps it cook more evenly from edge to center.
- Use Coarse Kosher Salt (Not Table Salt) – Coarse kosher salt creates the proper crust and won’t make the roast overly salty. Fine salt can penetrate too quickly, overpowering the meat. Rock salt and kosher salt are not the same thing. Get kosher salt.
- Pat the Roast Completely Dry – Moisture prevents the salt crust from adhering properly. Blot the surface well with paper towels before applying the salt.
- Add Aromatics for Extra Flavor – Mix cracked black pepper, fresh rosemary, thyme, or garlic into the salt for a subtle flavor that infuses it as it roasts.
- Use a Meat Thermometer – This is essential. Remove the roast at 120-125 degrees for rare, 130 degrees for medium-rare, or 135 degrees for medium.
- Let it Rest Generously – Rest the roast at least 20-30 minutes before cracking the crust and slicing. This keeps the juices inside the meat.
Storage
Refrigerator: Store leftover prime rib tightly wrapped in plastic wrap or in an airtight container for up to 3-4 days. For best results, keep the slices together to help retain moisture.
Freezer: Wrap prime rib slices tightly in plastic wrap and then in foil, or place in a freezer-safe airtight container or bag. Freeze up to 3 months. Thaw overnight in the refrigerator, then gently reheat to preserve tenderness.
Side Dishes to Serve with Prime Rib
- Mashed Sweet Potatoes – Creamy and delicious, this sweet potato recipe is perfect with kosher salt encrusted prime rib.
- Creamy Horseradish Sauce – A creamy horseradish sauce adds the perfect cool, tangy kick to prime rib, balancing the rich beef with just the right touch of bold flavor.
- Sautéed Mushrooms – Makes a wonderful side dish for prime rib, adding earthy depth and buttery richness that perfectly complements the tender, juicy beef.
- Sweet Potato Casserole – Pairs beautifully with prime rib, offering a slightly sweet contrast that complements the deep savory flavor.
- Cheesy Corn Casserole – A spoonful of corn casserole adds warm, golden richness and subtle sweetness, rounding out the beefy flavor perfectly.
- Slow Cooker Mashed Potatoes with Cream Cheese – Make an irresistibly creamy side that adds velvety richness to the beef.
If you tried this recipe, let me know in the comments below how you liked it.
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Printable Version of Salt Encrusted Prime Rib with Nutritional Information
Salt-Encrusted Prime Rib Recipe
Salt-Encrusted Prime Rib Recipe is the restaurant-quality recipe you've been searching for to make your prime rib taste amazing!
Ingredients
- 1 box Kosher salt (3 pound box), divided
- 1 bone-in beef rib roast 6-8 pounds
- 3 tablespoons Worcestershire sauce
- 2 tablespoons cracked black pepper
- 2 teaspoons garlic powder
- 1/2 cup water
Instructions
- Preheat oven to 450 degrees. Line a roasting pan with heavy foil or use a foil pan.
- Place the 3 cups of Kosher salt on the foil. (That will equal half the box.) Form a 1/2-inch layer of salt, spread evenly on the foil.
- Brush the prime rib with Worcestershire sauce. Sprinkle the cracked pepper and garlic powder on top. Place the roast, fat side up, on the layer of salt.
- In a separate bowl, mix water and remaining salt. The mixture should be moist enough to pack. Beginning at the base of the prime rib, firmly press the salt mixture onto the sides, then onto the top of the roast.
- Cook the prime rib for ONLY 15 minutes at 450 degrees.
- Reduce oven temperature to 325 degrees. Cook prime rib for 2 – 2 1/4 hours or until your thermometer reads 130 degrees for medium-rare or 145 degrees for medium.
- Take the prime rib roast from the oven. Let stand for 20 minutes (this step is super important!)
- Remove salt crust and discard. Brush away remaining salt. Carve prime rib into slices and serve hot.
Notes
Bring to Room Temperature – Let the prime rib sit out for 1-2 hours before roasting. This helps it cook more evenly from edge to center.
Use Coarse Kosher Salt (Not Table Salt) – Coarse kosher salt creates the proper crust and won’t make the roast overly salty. Fine salt can penetrate too quickly, overpowering the meat. Rock salt and kosher salt are not the same thing. Get kosher salt.
Pat the Roast Completely Dry – Moisture prevents the salt crust from adhering properly. Blot the surface well with paper towels before applying the salt.
Add Aromatics for Extra Flavor – Mix cracked black pepper, fresh rosemary, thyme, or garlic into the salt for a subtle flavor that infuses it as it roasts.
Use a Meat Thermometer – This is essential. Remove the roast at 120-125 degrees for rare, 130 degrees for medium-rare, or 135 degrees for medium.
Let it Rest Generously – Rest the roast at least 20-30 minutes before cracking the crust and slicing. This keeps the juices inside the meat.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 192Total Fat 15gSaturated Fat 6gUnsaturated Fat 9gCholesterol 42mgSodium 134mgCarbohydrates 3gFiber 1gSugar 0gProtein 12g
My prime rib is 5lbs with no bone, how would you adjust the cooking?
Hello Heather! Yes, you will have to adjust the cooking time. It seems to be the answer I found was it will be done 15 minutes earlier. Kelly
I use a very similar recipe using the kosher salt recipe that I have used for years. Only way to make it better is to cook it on a gas bbq. Same recipe, I insert a meat thermometer in the top and cook at about 350 on a foil/salted pan on the grill. Perfect every time!
Does the 15 minutes at 450 count in the 2 hour cook time? This roast was delicious! Tender and tasty, just a tad overcooked for the meat eaters in my house.
Hello LJ! Yes it does. Thanks for asking that question. Kelly
I love how simple this is! And having a bunch in the freezer makes winter meals SO much easier.
Hello Shelby! Yes, this recipe is super easy and so yummy!
I’ve never made prime rib because I always just assumed it was tricky but this recipe makes it seem completely do-able – thank you!
You’re very welcome Tessa. Trust me, it’s easy and it comes out perfect! Kelly
This will be my first attempt at ribeye roast. Does it taste salty? I use wet brine on some meats and they’re not salty but this seems like quite a bit. Just don’t want to ruin my first one on Thanksgiving.
Hi Big Mike! You end up taking off the crust. You can read the comments. Everyone loves it! I think it turns out perfect. Kelly
I have made prime rib for several years following a different method and never got it quite how I wanted it. I tried this for Christmas dinner this year and I had to come back and comment how incredible it is. Thank you so much for sharing this recipe. I learned in the past to take it out of the fridge for even cooking time in the past so I did that, but did everything else you wrote. It was the best prime rib I’ve ever made.
Hello Carrie! I’m so glad you loved the prime rib. We made it this year too and it came out perfect as always. With meat prices the way they are – you have to have a good recipe to make the best of it! Kelly
This was beyond easy and extremely satisfying; the clean up was a breeze to boot!
Hello Sharon! I’m so glad you liked the recipe. Our family made it again this Christmas too. It’s so good. Thanks for letting me know. Kelly
I will be roasting a 16.5 lb Prime Rib tomorrow in a roaster oven. Any idea of the added cook time?
Thanks in advance.
Hello Ken! I’m sorry about the delayed response. The internet was out all weekend in my area. How did it go? Kelly
Answering my own earlier question…I Cooked 16.5 Prime Rib today per this recipe in Hamilton Beach 22 Qt Roaster Oven ..took 3h 40m to get to 135°. It was delightful.
I’m so glad it worked. Sorry about not responding – my internet was out with the storms. I’m glad you loved the prime rib. – Kelly
This was the best Prime Rib. I had a five pound Prime Rib. I heated the oven to 500 cooked for 15 minutes turned the oven down to 325 cooked for 50 minutes and it came out perfect everyone loved it.
Hello Coleen! I’m so glad you loved it. My family has it every year. We are afraid to try another recipe and get disappointed! Thank you for letting me know. Kelly
Should I dry brine before I roast using the salt crust?
Hello Jane! The roast doesn’t need a dry brine if you use this method. – Thanks, Kelly
Is your salt encrusted prime rib covered entirely in foil when baked or ‘open baked’ without topping with foil?
Hello Marcea! No, you don’t put any foil on the prime rib. You wouldn’t get the crust hard enough if you did. Let me know how you like the recipe! – Kelly
Hello! I made this a year or two ago and it was all gone in a flash! By popular demand, I am making it again this evening for a party of 20 plus people. My 6.5 lb bone-in prime rib cost 211 dollars WTF?? SO, I cannot find any Kosher sea salt anywhere. Rather, I purchased what the stores had: One container of pure italian fine sea salt and one container of coarse la baleine sea salt and one container of Morton iodized sea salt. they are all sea salt. Is this going to be OK?? I will keep with the 3lbs of sea salt cut in half. half for the ‘floor’ and the other half to mix with water to slap onto the meat. Is this going to come out too salty ? Will the shell actually harden if it’s NOT Kosher? Thank you.
It’s not Kosher Sea Salt – it’s just Kosher salt – Morton’s makes it. But I think that’s what you should use. You just want COARSE salt. Trader Joe’s has Diamond Crystal salt right now that would probably work. I don’t think small granule salt will work – it won’t pack properly. I hope that helps. – Kelly
The recipe says a bone-in prime rib but all the pictures are of a bone less prime rib. So which is it? Our prime rib is boneless. Thank you
Leeann
Hello Leeann! The actual recipe is for bone in prime rib. You can use bone less prime rib – but the cooking time is less depending how large your roast is. – Kelly
i will assume this method will not leave any drippings to make Au Jus with correct?
Hello Jeremy! Yes, this method would not leave drippings because of the saltiness. – Kelly
Is there any au jus with this salt encrusted prime rib?
You wouldn’t want to make the au jus from the drippings because they would be too salty. – Kelly
Made it for thanksgiving dinner today. I am in love with this recipe, because the meat came out so moist and delicious!!! Being a simple recipe with fantastic instructions makes it possible to come out great!! I printed the recipe to keep in a book of family favorites
Hi Michelle! I’m so glad you loved the recipe. We make it every year for Christmas. It really does make the prime rib taste good! – Kelly