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Jim Coleman Recipes

Rosemary & Salt Crusted Prime Rib

For this recipe you will need:

  • 6 cups Coarse kosher salt
  • 1 cup dried rosemary
  • 6 To 8 lbs Prime Rib Roast, trimmed

In a bowl, stir together the salt and 1 1/2 to 2 cups water and the rosemary until the mixture forms a slightly stiff paste, resembling wet snow.

Arrange the roast, fat side up, in a roasting pan, and coat completely with the salt mixture, patting it on about 3/4-inch thick.

Roast the beef in the middle of a preheated 325f oven for 21/2 to 3 hours (about 22 minutes per pound) or until it registers 130f on a meat thermometer.

Transfer to a cutting board and let it stand for 15 minutes.

Remove crust with a hammer, carve and serve.

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