Salt Encrusted Prime Rib

By Kelsey Owens

Ingredients

• 1 box kosher salt (3 pound box), divided

• 1 bone-in beef rib roast 6-8 pounds

• 3 Tablespoons Worcestershire sauce

• 2 Tablespoons cracked black pepper

• 2 Teaspoons garlic powder

• 1/2 cup water

Directions

1. Preheat oven to 450 degrees

2. Line a roasting pan with heavy foil

3. Place the 3 cups of Kosher Salt on the foil. (That will equal half the box.) Form a 1/2 inch layer of salt spread evenly on the foil.

4. Brush prime rib with Worcestershire sauce. Sprinkle on top the cracked pepper and garlic powder.

5. Place roast, fat side up, on the layer of salt.

6. In a separate bowl, mix water and remaining salt. The mixture should be moist enough to pack. Beginning at the base of the prime rib, firmly press the salt mixture onto the sides and then at the top of the roast.

7. Cook the prime rib for 15 minutes at the 450 degree temperature

8. Reduce oven temperature to 325 degrees. Cook prime rib for 2-2 1/4 hours or until your thermometer reads 130 degrees for medium-rare or 145 degrees for medium.

9. Take prime rib out of the oven. Let stand for 20 minutes (this step is super important!)

10. Remove salt crust and discard. Brush away remaining salt.

11. Carve the prime rib into slices serve hot.