📝 About This Recipe
Elevate your holiday table with this majestic Prime Rib, encased in a shimmering crust of mineral-rich Himalayan Pink Salt. This ancient salt not only seasons the beef deeply but acts as an insulator, locking in precious juices to ensure a buttery, edge-to-edge pink finish. Infused with aromatic rosemary and roasted garlic, this roast offers a sophisticated balance of earthy minerals and rich, savory fat.
🥗 Ingredients
The Roast
- 8-10 pounds Standing Rib Roast (3 or 4 bones, prime grade, bone-in)
- 1 cup Unsalted Butter (softened to room temperature)
- 2 tablespoons Roasted Garlic Paste (about 6-8 mashed cloves)
The Himalayan Salt Crust
- 3 cups Himalayan Pink Salt (coarse grain preferred)
- 3 tablespoons Fresh Rosemary (finely minced)
- 2 tablespoons Fresh Thyme (leaves only)
- 2 tablespoons Black Peppercorns (coarsely cracked)
- 3 large Egg Whites (lightly beaten until frothy)
- 2 tablespoons Water (as needed for texture)
Aromatic Bed
- 2 Yellow Onions (thickly sliced into rounds)
- 3 Carrots (cut into 2-inch chunks)
- 1 cup Beef Bone Broth (for the bottom of the pan)
👨🍳 Instructions
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1
Begin by patting the rib roast completely dry with paper towels. Place it on a wire rack over a baking sheet and refrigerate uncovered for 24 hours to 'dry age' the surface for a better crust.
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2
Two hours before cooking, remove the roast from the refrigerator to bring it to room temperature, ensuring even heat distribution.
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3
Preheat your oven to 450°F (230°C). Prepare a heavy roasting pan by layering the onion slices and carrots at the bottom to create a natural trivet.
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4
In a medium bowl, combine the softened butter with the roasted garlic paste and a tablespoon of the minced rosemary. Rub this mixture over the entire surface of the beef.
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5
In a separate large bowl, mix the Himalayan pink salt, remaining rosemary, thyme, and cracked black pepper. Stir well to distribute the herbs.
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6
Add the frothy egg whites to the salt mixture. Mix with your hands until it feels like damp sand; if it's too dry to clump, add a splash of water.
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7
Place the roast bone-side down on top of the vegetables. Pack the salt mixture firmly onto the top and sides of the meat, creating a crust about 1/2 inch thick.
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8
Pour the beef broth into the bottom of the pan, being careful not to wet the salt crust.
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9
Place the roast in the oven and sear at 450°F for 20 minutes to set the crust and begin the browning process.
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10
Reduce the oven temperature to 325°F (165°C). Continue roasting until an instant-read thermometer inserted into the thickest part (not touching bone) reaches 120°F for rare or 130°F for medium-rare.
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11
Remove the pan from the oven. Let the roast rest for at least 30 minutes. The internal temperature will rise about 5-10 degrees during this time.
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12
To serve, use a clean kitchen mallet or the back of a heavy knife to gently crack the salt shell. Lift the crust off in large pieces and discard.
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13
Brush away any excess salt crystals with a pastry brush. Transfer the roast to a carving board, slice against the grain, and serve immediately.
💡 Chef's Tips
Always use a meat thermometer; the salt crust makes it impossible to judge doneness by sight or touch. Do not salt the meat before applying the crust, as the Himalayan salt will provide all the seasoning necessary. Ensure the egg whites are frothy before mixing; they act as the 'glue' that hardens the salt into a protective shell. If the crust begins to brown too quickly, loosely tent the top with foil after the first hour of roasting. Save the pan drippings from beneath the vegetables to make a quick, savory au jus or gravy.
🍽️ Serving Suggestions
Pair with a bold, tannic Cabernet Sauvignon or an earthy Bordeaux to cut through the richness of the beef. Serve alongside creamy horseradish sauce and a side of buttery Yukon Gold mashed potatoes. Roasted root vegetables like parsnips and beets complement the mineral notes of the Himalayan salt. A simple arugula salad with a lemon vinaigrette provides a bright, acidic contrast to the heavy roast. Finish the meal with a classic Yorkshire pudding to soak up the flavorful juices.