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BEST Kosher Salt Encrusted Prime Rib

BEST Kosher Salt Encrusted Prime Rib

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.
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Prep Time 20 minutes
Resting Time 20 minutes
Servings: 4 pounds
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (3-4 pound) boneless prime rib roast (ribeye roast or standing rib roast) Take out of refrigerator 1-2 hours before cooking.
  • 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

Equipment

  • Roasting Pan
  • Meat Thermometer
  • Cutting Board

Method
 

  1. 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)
  2. 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
  3. 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
  4. 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
  5. 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.
  6. 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)
  7. 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)
  8. 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)

Notes

Store leftovers in the refrigerator for 3-4 days, or freeze for 2-3 months. Reheat gently in a skillet or oven, avoid microwaving.