Herb Salt Crusted Prime Rib

Total Time:
1 hr 20 min
15 min
1 hr
5 min

4 servings

  • 3 1/2 pounds beef rib roast
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon seasoned pepper, salt free
  • 1 (3-pound) box kosher salt
  • 2 packets Italian dressing mix
  • 2 large egg whites
  • 1/2 cup water
  • 1 (14-ounce) can low-sodium beef broth
  • 1 packet onion soup mix

Preheat the oven to 500 degrees F. Line a roasting pan with aluminum foil.

Rinse the roast, pat it dry, and bring it to room temperature. Sprinkle with the Worcestershire sauce and seasoned pepper.

In a bowl add the kosher salt, Italian dressing mix, and egg whites and stir to combine. Sprinkle water over the top of the salt mixture until it is well-moistened, but not wet.

Place a 1/2-inch layer of the salt mixture in the middle of the roasting pan, slightly larger than the diameter of the roast. Place the roast, fat side up, on top of the salt. Insert a meat thermometer into the center of the roast. Carefully pack the remaining salt mixture onto the meat, covering it completely.

Place the roast in the oven and reduce the temperature to 425 degrees F. Roast for 14 to 16 minutes per pound, or until the thermometer reads 5 degrees F less than desired temperature. Final temperature for rare will be 130 degrees F; 135 degrees F for medium rare; 140 degrees F for medium.

Remove the roast from the oven and let it rest for 5 minutes.

For jus, in a small saucepan over medium heat, add the beef broth and bring it to a boil. Reduce the heat, add the soup mix, and simmer for 5 minutes. Remove from the heat.

Remove the salt crust from the roast by breaking it and peeling it away. (You will probably need a hammer to do this.) Slice the meat to desired thickness and transfer slices to a platter. Ladle a small amount of jus over the top of the meat; serve remainder of jus on the side.

Cook's note: Have your butcher remove the ribs from the roast.

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    57 Reviews
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    This recipe is easy and the meat comes out perfect every time. 
    This is the perfect "celebration" meal - EVER! If you have a "meat and potatoes" lover in your family, I would highly suggest this delicious (and EASY! recipe!
    This is a great recipe! I'v'e made it quite a few times and it comes out great every time. Just be sure to watch the temp if you like it medium rare like us. The roast will continue to cook even after you take it out and let it sit.
    I have used this recipe ever since I watched Sandra demonstrate on TV.
    Hands down, it has become my family's favorite. This recipe has never let
    me down. Easy, yummy and a crowd pleaser. Definitely one of the best
    recipes Sandra offers.
    Holly M
    Redlands, CA
    I liked that it was very easy and simple to make, but I wished it was less salty and more herb flavored. Overall, this was a great recipe and very impressive (my family requested it again. I hope that the more experienced cooks out there will post their suggestions. Looking forward to trying it again with your help, Uyen (ooh-wen
    I have used this recipe 5 or 6 time and everybody has loved it.
    Sandra, Great recipe, I tried this last week with my wife. She had purchased a new gourmet herb salt called Woody's Gourmet, you can checkout their product at www.woodysgourmet.com Using a fresh herb salt made the difference.
    This was so WONDERFUL!!!! My husband said he would never order another Prime Rib at a restaurant!! The timing is off, as others have said, but we had easy side dishes that could be made while the roast was resting, and we were not on any time schedule. Visiting relatives out of state and have bragged about this recipe to them, so I am going to make it tonight but am making a 6 lb roast instead of a 3.5 one...again, keeping the side dishes easy will be the way to go. MUST TRY THIS!!!! ENJOY!!!
    This is my favorite for flavor and simplicity. Looking at a "Standing Rib Roast" before cooking, can be very intimidating. Not only does the roast cook completely but it is fun to involve guests and family when breaking the salt crust.

    I have made this on many occasions and I have never been disappointed.

    Thanksd, Sandra
    I used this recipe on a venison roast and it was just as good as the prime rib!
    Everyone absolutely loved it!
    I have made prime rib this way twice now and cannot wait til next month to make it again! Simply the best way to cook a prime rib. Thanks Sandra, you make me look good!
    The first time I used this recipe was during the holidays for family. They loved it. Said maybe I should open a restaurant with the speality being prime rib.
    Very easy to prep. Wonderful flavor.
    Thank you.
    My family was shocked that I actually could take a $50.00 cut of meat and make it,and not destroy it, since I never made a prime rib before. So Easy for a first timer!

    Thank you Sandra for making it so pain less. I love your show!
    This was Christmas dinner. I printed out the recipe and followed the directions exactly (no Worchestire Sauce however). You have to use the Kosher salt!!!!!The prime rib has to be room temp or it will take longer to cook (mine was out of the frig for 90 minutes) Our time to cook- 2 hours. It was NOT SALTY. it tasted good!If you want it rare- watch the temp on thermometer closely! Make you own gravy-if you want any.
    Really great change from my usual recipe....Thanks
    T'was excellent, and our guests were knocked out. The wireless digital thermometer was a huge help, perfectly cooked.
    I enjoy this recipe as everyday with a slight alteration. To use everyday I omit the caviar and just place a bowl of the horseradish-sour cream on the table. This side dish works well with any type of roasted beef.
    This is the best rib dish I have ever tasted or made. Recipe is easy and takes little time to prepare .
    Used a 5# prime rib, only 2/3 the salt. Took longer to cook, approx 1-1/2 hours, then cut into 5 steaks and finished on a very hot grill. It was the best steak EVER!!!
    I don't understand what happened to other peoples roasts. You HAVE to use the Kosher salt. Also ..always bring the meat up to room temperature or the cooking time will always be off. Especially when grilling. This was much juicier and tastier than just roasting..Will definitely do it again...Yummy
    Sandy's recipe is great, although we did cut the worchestershire sauce a bit. We have used the salt cooking method on prime rib on many occasions over the years. It has been unfailingly delicious. It does require the right kind of salt. Good job, Sandy!
    This was a great recipe! It turned out fantastic and so good! I recommend that you try it out, however not necessarily for a wednesday dinner as i did :)
    The meat was dry and tough. Not a good recipe.
    This rib roast is wonderful. Not salty, but delicious. I have made this recipe several times now and everyone wants to know how I make it. Very simple to do and very good to eat.
    We tried this recipe for New Years. My 10 year old was able to follow the direction and it came out great.
    The Kosher Salt was a bit hard to find had to go to a organic store.Don't subsitute the salt for a different type or you might not get the results you hope for.
    My whole family thought it came out wounderfull tasted like somethings we'd have at a resturant.
    And like i said my 10 year old followed the directions and made the roast.
    this is a very simple way to do a prime rib, i use this recipe all the time and it is always perfect!!!!! and prime rib cost a lot no matter how you roast it
    roast great, the ajus bad, bad, to salty. had to throw it out and make my own.
    I followed directions to a tee. Bad resuslt. I hated wasting such a great cut of beef.
    I was expecting a moist flavorful prime rib but it was dry, salty and you couldn't even taste the seasoning.
    This is a recipe I will never use again!
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