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!
If you’re looking for more delicious recipes, The Best Meatloaf Recipe You’ll Ever Have and Best Turkey Brine Recipe will help you on your culinary journey.
I’ve been hunting for the perfect prime rib recipe and I finally found the perfect one. This insanely amazing roast melts in your mouth.
This salt encrusted prime rib recipe originated from 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 something else. I’ve tried lots of recipes and this is the one I love. It’s beautifully seasoned for the best flavor.
If you want to learn more about which part of the cow prime rib comes from, along with other prime rib secrets – read this article on HuffPost called the The Great Prime Rib Secret.
From start to finish the salt encrusted prime rib cooking time is 2 hours and 35 minutes. It might take an additional 15 minutes depending on the size of your roast.
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Here’s the Salt-Encrusted Prime Rib Recipe:
Ingredients for Salt Encrusted Prime Rib Recipe
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
1/2 cup water
How to make Salt Encrusted Prime Rib
1) Preheat oven to 450 degrees.
2) Line a roasting pan with heavy foil.
3) 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.
4) Brush prime rib with Worcestershire sauce. Sprinkle on top the cracked pepper and garlic powder.
5) Place roast, fat side up, on the layer of salt.
6) 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 and then at the top of the roast.
7) Cook the prime rib for 15 minutes at the 450 degree temperature.
8) 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.
9) Take prime rib roast out of oven. Let stand for 20 minutes (this step is super important!)
10) Remove salt crust and discard. Brush away remaining salt.
11) Carve prime rib into slices. Serve hot.
Here’s the printable version of Salt Encrusted Prime Rib:
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!Â
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.
- 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 prime rib with Worcestershire sauce. Sprinkle on top the cracked pepper and garlic powder.
- Place 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 and then at the top of the roast.
- Cook the prime rib for 15 minutes at the 450 degree temperature.
- Reduce oven temperature to 325 degrees. Cook prime rib for 2 - 2 /14 hours or until your therometer reads 130 degrees for medium-rare or 145 degrees for medium.
- Take prime rib out of the oven. Let stand for 20 minutes (this step is super important!)
- Remove salt crust and discard. Brush away remaining salt.
- Carve the prime rib into slices. Serve hot.
Tips for making this Best Kosher Salt Encrusted Prime Rib Roast:
1) Make sure you let the rib roast stand before carving.
2) You definitely want to remove the salt crust. It’s not meant to be left on.
3) Rock salt and Kosher salt are not the same thing. Get Kosher salt.
How long will prime rib last before cooking?
After purchasing, prime rib will last 3-5 days, depending on sell-by date.
How long will cooked prime rib last in the refrigerator?
Prime rib will keep in the refrigerator after cooked 3-5 days if stored properly.
How long will prime rib last in the freezer?
When raw prime rib is properly stored, it will last 6-12 months in the freezer.
Cooked prime rib will last approximately 3 months in the freezer.
How much should you cook of prime rib per person?
One pound of prime rib at least should be cooked for each guest.
What side dishes should you serve with prime rib roast?
1) Mashed sweet potatoes
Mashed sweet potatoes are the perfect side dish for this prime rib recipe. Creamy and delicious!
2) Creamy horseradish sauce
I’m not sure what’s more important, mashed sweet potatoes or creamy horseradish sauce as a side dish for prime rib. It’s a toss-up.
3) Mixed roasted vegetables
I love roasted vegetables and I’m sure you do to. This is an easy side dish that pairs well with prime rib and can be cooked alongside your roast.
4) Sautéed mushrooms
I’ve got you covered on this side dish. Here’s the link for my Most Amazing Sautéed Mushrooms Recipe.
5) Creamed spinach
A family friend always serves creamed spinach with her prime rib. She said they go hand in hand. I’ll take her word for it!
We’ve reached the end of Salt Encrusted Prime Rib. I hope you enjoyed it.
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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