Elevate your holiday prime rib roast to the next level with our Cherrywood Smoked Sea Salt. Its smoky aroma and smooth, slightly sweet taste combines with fresh garlic, rosemary, and chili powder to create the ultimate salt crust that will have your roast brimming with abundant flavor.
11 oz. jar Cherrywood Smoked Sea Salt
¾ cup coarsely ground black pepper
1 head of garlic (peeled)
½ cup rosemary
2 tablespoons chile powder
¾ cup extra-virgin olive oil
15 pound prime rib roast (6 bones)
- In a food processor, combine the salt, pepper, garlic cloves, rosemary, and chile powder and process until fine. Add the olive oil and pulse to form a paste. Place the prime rib roast on a cutting board, bone-side up and rub with 1 tablespoon of the salt paste. Transfer the meat to a large roasting pan and pack the salt paste all over the fatty surface, pressing to help it adhere. Let the prime rib stand at room temperature for 1 hour.
- Preheat the oven to 450°. Roast the prime rib for 1 hour, until the crust is slightly darkened. Lower the oven temperature to 300° and roast for about 2 hours and 15 minutes longer, until an instant-read thermometer inserted into the center of the roast (not touching the bone) registers 135°. Transfer the roast to a large carving board and let the meat rest for 30 minutes.
- Carefully lift the salt crust off the meat and transfer to a bowl. Brush away any excess salt. To remove the roast in one piece while keeping the rib rack intact, run a long sharp carving knife along the bones, using them as your guide. Leave on 1/2 inch of meat, more if reserving for leftovers. Carve the prime rib roast 1/2 inch thick and serve, passing some of the crumbled salt crust as a condiment.