Recipes Salt-Crusted Prime Rib Roast Be the first to rate & review! The rib roast is a beautifully marbled hunk of meat from the rib cage. In its most familiar form, it's sold as rib-eye steak. Here, Tim Love rubs the roast with a salty garlic paste that forms a crispy crust as it cooks. Love often enlists his kids to help: "They love to take the paste and get their hands all dirty rubbing it over the meat," he reports. By Tim Love Updated on July 7, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 5 hrs 15 mins Yield: 14 Ingredients 1 1/2 cups kosher salt 3/4 cup coarsely ground black pepper 1 head of garlic, peeled 1/2 cup rosemary 2 tablespoons chile powder 3/4 cup extra-virgin olive oil One 15- to 16-pound prime rib roast (6 bones) Directions In a food processor, combine the salt, pepper, garlic cloves, rosemary and chile powder and process until fine. Add the olive oil and pulse to form a paste. Place the prime rib roast on a cutting board, bone-side up and rub with 1 tablespoon of the salt paste. Transfer the meat to a large roasting pan and pack the salt paste all over the fatty surface, pressing to help it adhere. Let the prime rib stand at room temperature for 1 hour. Preheat the oven to 450°. Roast the prime rib for 1 hour, until the crust is slightly darkened. Lower the oven temperature to 300° and roast for about 2 hours and 15 minutes longer, until an instant-read thermometer inserted into the center of the roast (not touching the bone) registers 135°. Transfer the roast to a large carving board and let the meat rest for 30 minutes. Carefully lift the salt crust off the meat and transfer to a bowl. Brush away any excess salt. To remove the roast in one piece while keeping the rib rack intact, run a long sharp carving knife along the bones, using them as your guide. Leave on 1/2 inch of meat, more if reserving for leftovers. Carve the prime rib roast 1/2 inch thick and serve, passing some of the crumbled salt crust as a condiment. Suggested Pairing For this imposing roast, serve an equally impressive red, such as a top Cabernet Sauvignon from Napa Valley; the firm tannins that allow these wines to age also help them cut through the fat and protein of big cuts of meat. Rate it Print