Rosemary & Bacon Salt Encrusted Prime Rib Roast
"Wanted to share with everyone".
- 6 slice
- 1 box
- kosher salt (you won't use it all unless cooking a larger roast)
- 5 lb
- prime rib roast
- 4 sprig(s)
- rosemary sprigs
WHEN PURCHASING YOUR PRIME RIB ROAST, BE SURE TO ASK THE BUTCHER IF IT IN FACT IS PRIME AND NOT CHOICE OR SELECT
In a medium size bowl add 1/2 to 2/3 box of Kosher salt.
add 1/2 cup water and mix, add more if needed to acquire a consistency that you can press against the sides of the bowl. Similar to graham cracker crust mixture. Be careful not to add too much water, you can add but can't take away.
Place your roast on top of that fat side up.
place your rosemary on top of the roast and press down gently.
Place in your preheated oven (450) for 10 minutes.
After that reduce the temp to 250 degrees and cook an additional 1 hour and 40 min.
Note: 20 minutes per pound.
With a meat thermometer, the temp should reach 120 degrees in the center part of the roast, if you like it pink. If you like it medium cook internal temp to 130 degrees.
Remove the salt, it will form a hard crust and easy to get off.