Directions . Lawry’s Prime Rib. 2 (50 grms) packages dry onion soup mix. Keep a check on the remote thermometer, it will take about 2 to 2.5 hours for the prime rib to cook to medium-rare. Prepare the dutch oven with about an inch thick layer of rock salt. Place in 500 degree oven and roast for 15 minutes per pound. slice your roast into portions for each person and enjoy, This is an entry in the Anything Goes Contest. Prime rib or standing rib (half pound per serving) Rock salt (ice cream salt) 2 tablespoons Worcestershire powder 1 teaspoon paprika Salt and pepper to taste Select choice prime rib or standing rib. the rib is the best and doesn't taste like salt. I pour in more rock salt to cover the roast about 1/2". Pour a 1-inch layer of rock salt into the bottom of a 14-inch deep camp oven. Chip away salt from roast (this will make a real mess!) THIS IS VERY IMPORTANT TO KEEP ALL THE JUICES INSIDE THE MEAT. Preheat oven to 450 degrees F (230 degrees C). The internal temperature should be 130 degrees. I prefer fresh ground horseradish from any supermarket deli. 3 hours later you will have 8 to 11 pounds of delicious prime rib ready to be devoured! Here is why the meat does not get salty. Place the Dutch oven on the firepan with 12-14 briquets on the bottom and 12-14 briquets on the lid. Let rest with the rub for 1 to 2 hours. There are 2 ways to roast this roast, the first is inside your kitchen oven set at 350 F. degrees for 2 hours for medium rare. Serving size: 1 Calories: 741 Fat: 36 g Saturated fat: 12.8 g Carbohydrates: 15 g Sugar: 0.1 g Sodium: 894 mg Fiber: 1.4 g Protein: 82 g Cholesterol: 201.3 mg. Our website uses cookies. Place the Dutch oven on the firepan with 12-14 briquets on the bottom and 12-14 briquets on the lid. I've heard many cooks who spray water over the salt to "harden it" what that moisture does is allow the salt to penetrate the meat and makes it more salty. Rub the pepper mixture generously over all sides of the roast. 1 14" Deep Camp Dutch oven (a camp oven has 3 legs under the bottom and a rimmed lid to hold charcoal), 1 40# water softener rock salt (DO NOT USE SALT PELLETS), 2 Tbs fresh ground black or tri-color pepper, 1 bag high quality charcoal briquettes ( Royal Oak or Kingsford) never use matchlight, it burns up way to fast. In a large, heavy pan, such as the bottom section of a … Season meat with seasonings and rub into the meat. This makes a more tender piece of meat when it is cooked. Next fill and cover the roast with rock salt all the way to the rim of the Dutch oven making sure to cover the top of the roast with at least 1/2" rock salt, 1" is best. The roast is buried in rock salt, which keeps the outside from getting burnt and absorbs fat/etc while the roast cooks in a rather hot oven. In the mean time I start 1 Weber charcoal chimney full of charcoal. Dry aging is a personal preference and when done properly will use up about 25% or more of your net weight from when you first got your roast from the butcher. Pour in enough rock salt into the bottom of the Dutch oven to a layer of about 1" thick. Then I put 2 roasts onto the rock salt in the bottom of the oven. Roast 30 minutes. Then I put the roast onto the rock salt in the bottom of the oven. https://www.allrecipes.com/recipe/30975/rock-salt-roast-prime-rib Rub seasoning salt generously over top and sides. Allow the Prime rib to rest for about 20 minutes. photo1. Next, I place 1" of rock salt into the bottom of my 22 Maca. A 4-bone roast will also fit into a 14-inch camp oven. I… Place the prime rib in the Dutch oven and cover it with about an inch of rock salt as shown in the video. MOISTURE. 1 4-rib prime rib roast (about 8 pounds) 4 tablespoons seasoning salt. Completely cover the entire prime rib with rock salt with about an inch of rock salt on the top of the roast. In small bowl, combine the flaky sea salt with the remaining 1 Tbs. We can attest to how great this recipe is and hope you will enjoy it just as much as we have. Insert a remote thermometer in the prime rib. Then with a pair of tongues or a couple large spatulas remove the roast onto a cutting board, lightly brush any remaining rock salt off the roast, then cover with aluminum foil and let rest for 30 minutes. Heat oven to 450 degrees. By using our website, you consent to our use of cookies in accordance with our Cookies Policy. Rub seasonings into meat. Smoked Prime Rib on a Camp Chef Pellet Grill, Cooking Everything Outdoors Chef Gary House. I rub the prime rib roasts with my favorite mixture of seasonings and set the roasts aside. Using your hands, pat the wet rub on the prime rib to coat evenly. https://www.outdoorcooking.com/blog/dutch-oven-salt-crusted-prime-rib So easy and so delicious that you just can’t pass up trying this recipe. Dry aging can be easily done at home and you can look up directions on any web browser. If its to large , you can use a larger Dutch oven or trim about 1" off of one end and throw that new Rib eye steak on the grill. With a whisk, stir them well and pour the seasoned salt in an airtight container. Place rock salt to cover bottom of roasting pan. The key is keeping the meat and everything else DRY this is very, very important. Lightly dampen salt with water until it moistens bottom of pan and roast. The recipe I've provided is a great basic Dry Rub recipe to get started with. Step 2 Rinse the roast and pat dry with paper towels. Heat oven to 450 degrees. Share it with us. Carefully remove the lid of the Dutch oven and gently scrape the rock salt. 8 cups rock salt. That's how it works in a nutshell. Bringing a small bowl, add 2 tablespoons of salt, 2 teaspoons of white sugar, ¾ teaspoon of paprika, ¼ teaspoon of ground turmeric, ¼ teaspoon of onion powder, ¼ teaspoon of garlic powder, and ¼ teaspoon of cornstarch. Take off the heat and let sit for 10-15 minutes, then pull prime rib out of the rock salt. place the seasoned roast into the Dutch oven, on top of the 1" layer of rock salt. When you’re ready to cook the roast, position a rack in the center of the oven or use the lower rack, depending on the size and shape of your roast, and heat the oven to 250°F. https://www.tasteofhome.com/recipes/salt-encrusted-prime-rib Put ice cream salt in bottom of large roast pan. You want to buy a piece with at least 3 ribs (6-9 lbs), which will generously serve 5 – 8 people. The PRIME quality rib roast used here is a PRIME grade roast that I've dry aged for 14 days before trimming, seasoning and roasting. Mix the onion soup mix and pepper together in a small bowl. Seasoning any meat is to your taste. Prime Rib tends to be a little pricey, so I only make it once I find a nice piece reasonably priced. This makes a more tender piece of meat when it is cooked. I let the roast set out for about 2 hours before starting the cooking process. You need two (4-pound) boxes of rock salt for the roast. Prime rib of beef. … Salted Encrusted Prime Rib cooked in a Dutch oven. Scoop out the salt just until you see the top of the roast and place the salt in a box lined with a plastic bag to throw away. Preheat oven to 325 degrees F. Put the onions, carrots, parsnips, and garlic into the bottom of a large roasting pan. May 23, 2016 - Get a nice 5# prime rib; if larger adjust times. (In general, the difficulty with large roasts like prime rib is getting the inside and the outside cooked to edible doneness levels at the same time.) Place 1 ring of lit briquettes under the oven and 1 ring on the lid. I have a recipe for prime rib wrapped in a cocoon of Kosher salt. I rub the prime rib roast with my favorite mixture of seasonings and set the roast aside. The rock salt also makes a great moisture barrier, keeping the juices inside the meat. cover the entire prime rib with rock salt with about an inch of rock salt on the top of the roast. Rock Salt Roasted Prime Rib Roast in a Camp Dutch Oven: Cooking Prime Rib in RockSaltThe key is keeping the meat and everything else DRY this is very, very important. Serve with favorite horseradish sauce. It takes about 15 to 20 pounds of rock salt and I use water softener salt because its $8.00 per 40 pounds compared to 3.59 per 5 pound box of ice cream salt. Bake the roasts for 2 ½ hours to 3 hours adding hot and fresh coals as needed. Next, I place 1" of rock salt into the bottom of my 14" Deep Dutch oven. In a bowl, combine all the ingredients for the wet rub and mix well. Cooking Everything Outdoors Chef Gary House has whipped up something amazing with this great how-to on Dutch Oven style prime rib. Remove meat from pan and place on cutting board, brushing off all rock salt, and cover with foil for 15-20 minutes before carving. Trim fat from roast, leaving about 1 /4 inch of fat on top. https://www.foodnetwork.ca/recipe/prime-rib-with-rosemary-salt-crust/15031 2 tablespoons crushed dried rosemary. Place in oven. Place the coals on the rim of the Dutch oven and allow to cook.