The BEST Kosher Salt Encrusted Prime Rib is a recipe that promises a show-stopping centerpiece for any occasion, delivering perfectly seasoned, incredibly tender, and gloriously crusty beef. This guide will walk you through creating a restaurant-quality prime rib that’s surprisingly straightforward to achieve in your own kitchen.
Key Ingredients for BEST Kosher Salt Encrusted Prime Rib
- 1 (3-4 pound) boneless prime rib roast (ribeye roast or standing rib roast)
- 4 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 1 tablespoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil or melted unsalted butter
How to Make BEST Kosher Salt Encrusted Prime Rib
Embark on a culinary journey to create the BEST Kosher Salt Encrusted Prime Rib. This recipe, with its straightforward approach, guarantees a succulent and deeply flavorful roast that will impress your guests. The magic lies in the simple yet effective dry rub and precise roasting technique, yielding a beautifully seared crust and a melt-in-your-mouth interior. Get ready to enjoy a truly satisfying meal that comes together with minimal fuss, boasting a preparation time of about 20 minutes and a roasting time that varies by weight.
Step-by-Step Instructions
Preheat and Prep the Roast: Begin by preheating your oven to 450°F (230°C). Take your prime rib roast out of the refrigerator at least 1 to 2 hours before cooking to allow it to come to room temperature. This is a crucial step for even cooking. Pat the roast thoroughly dry with paper towels. Moisture on the surface can prevent a good crust from forming.
Prepare the Seasoning Rub: In a small bowl, combine the kosher salt, freshly ground black pepper, garlic powder, dried thyme, dried rosemary, and onion powder. Mix these spices together until well incorporated. This blend of aromatics will infuse the meat with incredible flavor and contribute to the glorious crust.
Apply the Rub: Drizzle the olive oil or melted butter all over the prime rib roast. Use your hands to rub it evenly across the entire surface of the meat. Next, generously coat the entire roast with the prepared kosher salt and spice mixture. Press the rub firmly onto the beef, ensuring every inch is covered. Don’t be shy with the seasoning; this is where the “encrusted” part of our BEST Kosher Salt Encrusted Prime Rib comes from.
Sear at High Heat: Place the seasoned prime rib roast, fat side up, in a roasting pan. You can add a rack to the pan if you prefer, though it’s not strictly necessary for this recipe. Carefully place the roasting pan into the preheated 450°F (230°C) oven. Roast for 15 minutes. This initial blast of high heat is essential for developing that coveted, deeply browned crust without overcooking the interior.
Reduce Heat and Continue Roasting: After 15 minutes, reduce the oven temperature to 325°F (160°C). Continue roasting the prime rib. The general guideline for roasting is approximately 12-15 minutes per pound for medium-rare, but it’s always best to use a meat thermometer for accuracy.
Monitor Internal Temperature: Insert a meat thermometer into the thickest part of the roast, avoiding any bone. For medium-rare, you’re aiming for an internal temperature of 120-125°F (49-52°C). For medium, target 130-135°F (54-57°C). Remember that the temperature will continue to rise by about 5-10 degrees Fahrenheit as the roast rests.
Rest the Roast: Once the roast reaches your desired internal temperature, carefully remove the roasting pan from the oven. Transfer the prime rib roast to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 20-30 minutes. This resting period is absolutely critical to allow the juices to redistribute throughout the meat, ensuring a tender and moist result. Cutting into it too soon will cause those delicious juices to run out onto the board.
Carve and Serve: After resting, remove the foil and carve the BEST Kosher Salt Encrusted Prime Rib into thick slices against the grain. Serve immediately with your favorite au jus and horseradish sauce.
Why You’ll Love This BEST Kosher Salt Encrusted Prime Rib
You’ll absolutely adore this BEST Kosher Salt Encrusted Prime Rib for its show-stopping presentation and unbelievably delicious flavor. The thick, crunchy crust created by the generous kosher salt and herb rub provides a delightful textural contrast to the incredibly tender and juicy interior of the beef.
Creating this masterpiece at home is also a fantastic cost-saving alternative to enjoying prime rib at a steakhouse, delivering exceptional value without compromising on quality or taste. Unlike a simple seasoned roast, the specific kosher salt encrusting, coupled with fragrant rosemary and thyme, elevates this dish to a truly special occasion meal, rivaling even the most extravagant restaurant offerings. Don’t miss out on the chance to impress your family and friends; make this extraordinary prime rib a centerpiece at your next gathering!
Storing and Reheating Tips
Once your delicious BEST Kosher Salt Encrusted Prime Rib has cooled down, properly storing leftovers is key to enjoying it for days to come. For refrigeration, wrap the leftover prime rib tightly in plastic wrap or aluminum foil, or place it in an airtight container. It will stay fresh in the refrigerator for 3 to 4 days. If you wish to freeze portions for future enjoyment, ensure the meat is well-wrapped in plastic wrap followed by a layer of aluminum foil or placed in a freezer-safe bag to prevent freezer burn. Frozen prime rib will maintain its quality for up to 2 to 3 months.
To reheat your leftover prime rib, the best method to preserve its moisture and tender texture is to do so gently. For individual slices, a quick warm-up in a skillet over medium-low heat with a splash of beef broth or water can be very effective. Alternatively, you can reheat larger portions in a preheated oven at a low temperature, around 300°F (150°C), until warmed through. Avoid microwaving, as it can easily overcook and dry out the meat. If reheating from frozen, allow the meat to thaw in the refrigerator overnight before reheating using one of these methods.
Final Thoughts
The BEST Kosher Salt Encrusted Prime Rib is more than just a meal; it’s an experience that brings a touch of elegance and incredible flavor to your table. With its simple yet impactful preparation, this recipe empowers you to create a truly memorable dish that will be savored by all. Give it a try, and prepare to be amazed by the delicious results!
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- Medium
BEST Kosher Salt Encrusted Prime Rib
Ingredients
Equipment
Method
- Begin by preheating your oven to 450°F (230°C). Take your prime rib roast out of the refrigerator at least 1 to 2 hours before cooking to allow it to come to room temperature. This is a crucial step for even cooking. Pat the roast thoroughly dry with paper towels. Moisture on the surface can prevent a good crust from forming.1 (3-4 pound) boneless prime rib roast (ribeye roast or standing rib roast)
- In a small bowl, combine the kosher salt, freshly ground black pepper, garlic powder, dried thyme, dried rosemary, and onion powder. Mix these spices together until well incorporated. This blend of aromatics will infuse the meat with incredible flavor and contribute to the glorious crust.4 tablespoons kosher salt, 2 tablespoons freshly ground black pepper, 1 tablespoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon onion powder
- Drizzle the olive oil or melted butter all over the prime rib roast. Use your hands to rub it evenly across the entire surface of the meat. Next, generously coat the entire roast with the prepared kosher salt and spice mixture. Press the rub firmly onto the beef, ensuring every inch is covered. Don’t be shy with the seasoning; this is where the “encrusted” part of our BEST Kosher Salt Encrusted Prime Rib comes from.1 (3-4 pound) boneless prime rib roast (ribeye roast or standing rib roast), 2 tablespoons olive oil or melted unsalted butter, 4 tablespoons kosher salt, 2 tablespoons freshly ground black pepper, 1 tablespoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon onion powder
- Place the seasoned prime rib roast, fat side up, in a roasting pan. You can add a rack to the pan if you prefer, though it’s not strictly necessary for this recipe. Carefully place the roasting pan into the preheated 450°F (230°C) oven. Roast for 15 minutes. This initial blast of high heat is essential for developing that coveted, deeply browned crust without overcooking the interior.1 (3-4 pound) boneless prime rib roast (ribeye roast or standing rib roast), 4 tablespoons kosher salt, 2 tablespoons freshly ground black pepper, 1 tablespoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon onion powder, 2 tablespoons olive oil or melted unsalted butter
- After 15 minutes, reduce the oven temperature to 325°F (160°C). Continue roasting the prime rib. The general guideline for roasting is approximately 12-15 minutes per pound for medium-rare, but it’s always best to use a meat thermometer for accuracy.
- Insert a meat thermometer into the thickest part of the roast, avoiding any bone. For medium-rare, you’re aiming for an internal temperature of 120-125°F (49-52°C). For medium, target 130-135°F (54-57°C). Remember that the temperature will continue to rise by about 5-10 degrees Fahrenheit as the roast rests.1 (3-4 pound) boneless prime rib roast (ribeye roast or standing rib roast)
- Once the roast reaches your desired internal temperature, carefully remove the roasting pan from the oven. Transfer the prime rib roast to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 20-30 minutes. This resting period is absolutely critical to allow the juices to redistribute throughout the meat, ensuring a tender and moist result. Cutting into it too soon will cause those delicious juices to run out onto the board.1 (3-4 pound) boneless prime rib roast (ribeye roast or standing rib roast)
- After resting, remove the foil and carve the BEST Kosher Salt Encrusted Prime Rib into thick slices against the grain. Serve immediately with your favorite au jus and horseradish sauce.1 (3-4 pound) boneless prime rib roast (ribeye roast or standing rib roast)