THE BEST Kosher Salt Encrusted Prime Rib Recipe | Montana Happy (2024)

FAQs

How much kosher salt per pound of prime rib? ›

Use 1 teaspoon Diamond Crysal kosher salt per pound or 2/3 teaspoon Morton kosher salt per pound (see the recipe below for directions). Allow the prime rib to sit at room temperature before roasting (1 hour per rib or 1 hour for every 2 pounds). DO NOT RINSE THE SALT OFF.

The salt helps trap the heat to better cook the prime rib. “It conducts the heat and seals it,” says Betz.

It's no secret that roasts need to cook slow and slow, but for that killer crust on a prime rib the secret is to hit it with a lot of heat first. Like our other prime rib recipes, this rosemary-rubbed prime rib cooks at 450F for 20 minutes before cooking for another 60 to 90 minutes at 350F.

For best results, salt your prime rib on all surfaces with kosher salt at least 45 minutes before you start cooking it, and preferably the day before, leaving it in the fridge uncovered overnight. Initially, the salt will draw out some moisture and end up dissolving in it.

Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt. Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).

Step 1: Season Overnight

This is a hefty cut of meat. Because of its density, it requires extra time for the salt in your seasoning to penetrate deep into the roast. The day before you plan to cook, you should generously season it with salt and pepper (and we mean generously).

One of the best substitutes for kosher salt, coarse sea salt has the same flaky texture and wide and coarse grains. It has a similar flavor and is best used for garnishing and seasoning food. Use a 1:1 ratio for replacing kosher salt in recipes. You'll want to be careful of over-seasoning.

Size: Kosher salt is large, and because it's industrially processed, it's more uniform in size. Sea salt crystals can be fine, flaky, chunky or coarse. Appearance: Kosher salt crystals are coarse and pebble-shaped, whereas sea salt is more delicate and crystals can take on a flaky or pyramid-like shape.

Yes you can use that stuff, use the same amount by weight as you would with kosher salt (approx 1.5-1.8% by weight of the meat, or 15-18g per kilo). If you're starting from kosher salt, I'd go to sea salt or even regular table salt before Himalayan pink salt. Equal by weight or approximately 1/2 by volume.

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

Should you sear prime rib before baking? ›

Searing is an important part of roasting a prime rib. Searing the roast first will kill the surface bacteria, which is a nice touch, especially when you are roasting at lower temperatures.

Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well. A meat thermometer is essential to ensure you cook it perfectly!

Salt the Prime Rib Overnight

Rub a good quality kosher salt all over the meat the day before you want to cook it. Now, place it in the refrigerator overnight, UNCOVERED in order to enhance the beefy flavor while dissolving some of the proteins, which yields a buttery-tender, juicy roast.

Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare, or 13-14 min per pound for medium rare, or 14-15 min per pound for medium well. A meat thermometer is essential to ensure you cook it perfectly!

Preparing the Prime Rib Roast

Pull the rib roast out of the fridge and let temper on the counter for three hours. USDA guidelines requires food not be held above 33°F (1°C) for more than 4 hours. A three-hour rest on the counter is well within time constraints.

Add approximately ½ teaspoon of coarse kosher salt per pound of meat to the entire exterior, 360 degrees around. If you have a 9lb prime rib, after trimming, you'll use about 4 ½ teaspoons of coarse Kosher salt. A little extra won't hurt on thick roasts.

1.5 teaspoons of kosher salt per pound of meat is a good place to start. If you don't have time to let the meat sit for at least 40 minutes, wait to salt until right before cooking. Otherwise, you'll lose some juices and make it more challenging to brown your meat. Don't salt more than 3 days in advance.

Curing salts are concentrated and intended to be used in minute quantities, about 1 oz./30 g per 1 Lb./450 g. per 25 lb./11.25 kg. of meat.

Proper Salting Proportions

For raw meats, poultry, fish, and seafood: 3/4 to 1 teaspoon Kosher salt per pound. If using table salt, cut back to 1/2 to 3/4 teaspoons per pound. For salting pasta water, add 1 teaspoon of Kosher salt (or 3/4 teaspoon table salt) for each quart of water.