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PW's Prime Rib with Rosemary Salt Crust Recipe

PW's Prime Rib with Rosemary Salt Crust

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

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  • on March 20, 2013

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    Love this recipe! I make Yukon Gold mashed potatoes, Bearnaise sauce with it and some Ocean Spray jellied cranberry sauce and peas too. One of our favorite meals.

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  • on February 09, 2013

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    This was very tasty. I had to leave it in the oven a little longer, my family wasn't feeling the redness of the meat.

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  • on January 19, 2013

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    Prime Rib excellent!! Everyone loved it. While it was cooking everyone was saying how the house smelled like garlic. I did bone-in that's where all the flavor is, no bone no flavor. Our cooking method was different. I have this technique that I have use for years and I'm willing to share. BE SURE PRIME RIB IS A ROOM TEMPERATURE!!!
    PAY ATTENTION: PREHEAT OVEN 5 HOURS BEFORE YOU WANT TO EAT AT 375, PREHEAT FOR 2 HOURS BEFORE PUTTING ROOM TEMPERATURE MEAT IN OVEN. COOK 1 HOUR-THEN TURN OVEN OFF!!! DO NOT OPEN DOOR!!! 50-60 MINUTES BEFORE READY TO EAT TURN OVEN BACK ON AT 375 AND COOK.
    THE KEY IS TO NEVER OPEN THE OVEN.
    LET REST ABOUT 25 MINUTES BEFORE CUTTING INTO.
    ENJOY!!!

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  • on January 08, 2013

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    Boneless rib eye does not equal prime rib. Prime rib is graded prime, not simply a cut of meat. If you are lucky enough to find real prime rib buying it without a bone should be illegal. I tried this recipe with choice rib eye and it is simply roast beef.

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  • on January 03, 2013

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    Delicious....the men in my house finished the Prime Rib by the next day. Thank you for the Christmas recipe.

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  • on December 31, 2012

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    What salt crust is everyone talking about? I followed the instructions and came out with a nice rub but it did not make a crust. Are you sure you had a big enough roast? Also, Jabaal, it is prime rib...it is traditionally served rare meaning RED.

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  • on December 31, 2012

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    This is so easy to make. I had a 5# prime rib roast. I put the olive oil and rub on the entire roast including the bottom. Placed it on a rack and in a 500 degree oven for 25 minutes and then reduced heat to 300 degrees for 1 hour and 15 minutes. (15 minutes per pound I did not sear the meat prior to baking. After the time I removed from the oven and my meat thermometer did not work. So I tented the meat while we got the rest of the food on the table. The roast was absolutley perfect! This recipe will be my go to for our Crhistmas dinner from now on! Thank you Ree!!

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  • on December 30, 2012

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    This was delicious. I did what some views suggested by reducing the salt to 1/4 cup but even that was a tad much. I think next time i will do even less. The juices were awesome and the stuff that was stuck to the bottom of the pan i deglazed with whiskey and made a sauce from the drippings. Everyone said to make this again it was so good and moist. I did only use about a 4.5 lb rib eye but kept the herbs the same amount. AMAZING!!! I did use a meat thermometer and it took longer than stated but when your cooking meat always use a meat thermometer no matter what! Even a rookie knows that which is what I am.

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  • on December 27, 2012

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    I should have read the reviews before making this. There is no way this roast can be done in the time frame she suggests. Mine was raw in the middle and took much longer to cook. I did like the crust that was on it though.

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  • on December 26, 2012

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    I read the reviews before making this for Christmas dinner and kind of laughed at the ones that had smoke filled houses but so did I. After about 10 min at 500, smoke every where. I also felt the salt was too extreme and my guests complained the salt taste overcame the meat. I have read other salt crusted recipes and they say remove after roasting??. It also was not done at all at the 125 temp. Will have to try it again and make a few adjustments

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