Salt Encrusted Prime Rib

Experience the ultimate showstopper with this Salt Encrusted Prime Rib—a luxurious centerpiece guaranteed to impress. This recipe features a bone-in prime rib roast encased in a fragrant, herb-infused salt crust, creating a self-basting oven environment that locks in moisture and enhances flavor. The unique combination of kosher salt, whipped egg whites, garlic, onion, rosemary, and thyme forms a flavorful seal, while the high-heat roasting technique ensures a perfectly browned exterior. Once cracked open, the roast reveals tender, juicy meat with a balanced seasoning that eliminates any excess salt. Ideal for special occasions and holiday feasts, this prime rib pairs beautifully with creamy mashed potatoes or roasted vegetables. With its inviting aroma and dramatic presentation, this dish is as much a feast for the eyes as it is for the palate!

Nutriscore Rating: 53/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 10

Ingredients

• 1 roast prime rib roast (bone-in, about 4 ribs or 8-10 pounds)
• 5 pounds kosher salt
• 6 whites large egg whites
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon black pepper
• 2 tablespoons fresh rosemary (finely chopped)
• 2 tablespoons fresh thyme leaves (finely chopped)
• 2 tablespoons olive oil

Directions

Step 1

Remove the prime rib roast from the refrigerator and allow it to come to room temperature for about 1 to 2 hours.

Step 2

Preheat your oven to 450°F (230°C). Line a large, rimmed baking sheet with aluminum foil.

Step 3

In a large mixing bowl, combine kosher salt, egg whites, garlic powder, onion powder, black pepper, rosemary, and thyme. Mix well until the texture resembles wet sand.

Step 4

Brush the prime rib roast all over with olive oil to help the salt mixture adhere.

Step 5

Place a thin layer of the salt mixture on the lined baking sheet as a base, roughly the size of the roast.

Step 6

Place the roast, bone side down, on top of the salt layer. Pack the remaining salt mixture over and around the entire roast, coating it completely. Be sure to seal any gaps.

Step 7

Transfer the roast to the preheated oven and roast at 450°F (230°C) for 20 minutes to develop a crisp outer layer.

Step 8

After 20 minutes, reduce the oven temperature to 325°F (160°C). Continue to roast until a meat thermometer inserted into the thickest part of the roast reads 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This should take 1.5 to 2 hours, depending on your roast size.

Step 9

Once the roast reaches the desired internal temperature, remove it from the oven and rest it for 20 minutes. Do not skip this step, as it allows the juices to redistribute.

Step 10

Crack and carefully remove the salt crust using the back of a knife. Brush away any excess salt from the surface of the roast.

Step 11

Carve the roast into slices and serve immediately. Enjoy your beautifully moist and flavorful salt-encrusted prime rib!

Nutrition Facts

Serving size	7075.4 grams (7075.4g)

Amount per serving	% Daily Value*
Calories	9478

Total Fat 728.30g	934%
Saturated Fat 304.20g	1521%
Polyunsaturated Fat 2.70g
Cholesterol 2398mg	799%
Sodium 893919mg	38866%
Total Carbohydrate 31.70g	12%
Dietary Fiber 6.20g	22%
Total Sugars 1.80g
Protein 626.30g	1253%

Vitamin D 0IU	0%
Calcium 534mg	41%
Iron 54mg	298%
Potassium 7309mg	156%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.3%

Protein: 27.3%

Carbs: 1.4%