Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Packing a prime rib roast in a salt crust keeps it moist and makes those richly seasoned end pieces hot items at the table. This herb-crusted prime rib looks gourmet and is full of flavor.

Maria Helm Sinskey
This Story Originally Appeared On sunset.com

Gallery

Credit: James Baigrie; Styling: Karen Shinto

Recipe Summary

rest:
1 hr 30 mins
total:
3 hrs
Yield:
Serves 8, with plenty of leftovers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse roast and pat dry. With a small, sharp knife, make small slits all over the meat, and insert a piece of garlic in each.

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  • In a small bowl, combine olive oil, herbs, and pepper. Rub mixture all over meat, wrap airtight, and chill overnight.

  • Remove beef from refrigerator 1 hour before roasting. Preheat oven to 450°. Set roast, fatty side up, in a roasting pan. In a small bowl, mix salt with 2 tbsp. cold water to moisten. Press mixture over the fatty side and the ends of meat.

  • Roast for 25 minutes, then lower oven temperature to 350°. Continue roasting until a thermometer inserted into the center of thickest part of meat reaches 125° for rare (or 130° for medium-rare; the ends will be more done), 1 1/2 to 2 hours longer. Let rest in a warm place 30 to 40 minutes.

  • Scrape as much salt off roast as you can. Cut string holding meat and bones together. Transfer roast to a cutting board, cut into 1/3- to 1/2-in.-thick slices, and arrange on a platter. Cut between bones and add them to platter. Serve with Fresh Horseradish Sauce.

  • *For easy carving, have the butcher cut the rib-eye muscle from the bones, then tie the meat and bones back together for roasting.

  • THE WINE: Serve Cabs in a range of prices (see Wine Picks, below), and play the high-low game: Have people choose their favorite and guess the price. You'll be surprised at what comes out on top.

  • Wine Picks: Cab Choices for the Main Event:

  • Robert Sinskey Vandal Cabernet Sauvignon 2004 (Los Carneros, Napa Valley; $48). Lively cassis and dark berries play over a foresty bed of juniper, cedar, and mocha flavors.

  • Robert Sinskey "SLD" Cabernet Sauvignon 2004 (Stags Leap District, Napa Valley; $85). The winery's showcase wine-elegantly structured, with complex layers of dark plums and cherries, cedar, and espresso.

  • Spottswoode "Lyndenhurst" Cabernet Sauvignon 2005 (St. Helena, Napa Valley; $60). A plush wine with classic cassis, dark chocolate, a touch of cedar, and fine tannins.

  • The Girls in the Vineyard Cabernet Sauvignon 2005 (Red Hills, Lake County; $20). A great-value, fruit-driven Cab made by old friends of the Sinskeys. A little mint and a few herbs lurk under juicy black cherries.

  • Note: Nutritional analysis is per 6-oz. serving without sauce.

Nutrition Facts

427 calories; calories from fat 53%; protein 47g; fat 25g; saturated fat 9g; carbohydrates 1.7g; fiber 9g; sodium 859mg; cholesterol 136mg.
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