Salt Crusted Prime Rib
Scaled Servings: 18 Originally: 35
- 8 1/4 pound(s)s prime rib roast
- 2 ounce(s)s rosemary, fresh
- 1 tablespoon(s) thyme, dried
- 1 tablespoon(s) onion powder
- 1/2 tablespoon(s) garlic powder
- 1 tablespoon(s) Italian seasoning
- 1 teaspoon(s) black pepper
- 1/4 cup(s) kosher salt
Horseradish Sauce
- 4 1/8 cup(s)s sour cream
- 1/2 cup(s) horseradish, white, straight
Au Jus
- 1/2 cup(s) red wine
- 1 1/2 cup(s)s beef broth
Directions:
- Let prime rib sit at room temperature, fat side up, for several hours. Place rib into baking pan, fat side up. Sprinkle liberally with the following seasonings: rosemary (fresh is nicer, but not required), dried thyme, onion powder, garlic powder, Italian seasoning, and pepper. Lastly, season it heavily with kosher salt. Use your hands to rub it in to the ends. It is nearly impossible to use too much kosher salt.
- Preheat oven to 450 degrees. Insert prime rib (uncovered). Bake for 30 minutes at this temperature. Reduce oven temperature to 325 degrees. Bake until temperature in the thickest part is 110 degrees. Let rib rest for 20 minutes before carving.
