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· Senior Member
1,688 Posts
Discussion Starter · #1 ·
I thought that I would share this recipe with you guys. It is easy and very tasty!!

4-6 lbs prime rib roast (adjust accordingly to approx. l lb. per person)
garlic (cloves slivered)
Worcestershire sauce
rock salt (8-10 lb. bag, depending on size of roast and roasting pan)

1. Let beef roast set to room temp.
2. Preheat oven to 500 degrees.
3. With sharp steak knife puncture roast all over, placing slivered garlic in each puncture.
Simply insert end of knife and place sliver of garlic down along blade, deep into the roast, before removing knife.
4. Rub entire roast generously with worchestershire sauce.
5. In roasting pan just large enough to hold roast, cover bottom with rock salt.
6. Place roast on rock salt.
7.Then cover roast completely with more rock salt, so that no meat is uncovered.
8.Meat should not touch sides of roasting pan, but be completely encased in rock salt.
(Note: I gently spray a slight amount of water over top of salt to enable it to"hold and set" firmly.)
If that doesnt work.. I use plain ole yellow mustard to help the salt to stick
9. Place in 500 degree oven and roast for 15 minutes per pound.
10. Remove meat from pan and place on cutting board, brushing off all rock salt, and cover with foil for 15-20 minutes before carving.
11. Serve with favorite horseradish sauce.
I prefer fresh ground horseradish from any supermarket deli.
Horseradish can be made milder by mixing with mayonnaise.

The recipe calls for cooking it 15minutes per pound for medium rare. My rock salt cocoon cracked so I checked the internal temp at 2hrs(10lb roast) and determined that it was done.. this was my 3rd time to cook it and there are no scraps left. Here are some pics of the roast I cooked sunday night..
Try it and let me know how you like it.. the meat is expensive usually $8 per lb or more. just ask for a rib roast at the meat counter...


· Senior Member
202 Posts
I have seen that done but only with sea salt and I think that you have to have the whole thing covered with salt, just as you did. I dont know the reasoning behind it but there is some reason that you do it. I know that will be one hell of a recipe. Looks great. Give me a rib roast and some horseradish and I can go to town!!!! Thanks for sharing.
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