Prime Rib Roast

See the video here!

Start off by choosing the size roast you will need.  These are typically described as 4 bone or 5 bone roasts based on the number of rib bones in the roast.  One rib, or bone, will typically feed two people.  A full prime rib roast has 7 bones in it.  I am using a 21 1/2 pound 7 bone roast for this recipe however it will work fine for any size.  Start off by pulling down the silver skin and thin fat layer from the thick end of the roast stopping where the large muscle meets the small lower muscle. Now cut the silver skin away and discard.

Stand the roast on the thick end and, using a boning knife, trim the ribs away from the roast keeping them in one piece and leaving as little meat on them as possible.  You can also have your butcher do this step for you.

Now put the ribs back in place and tie to the roast using butchers twine.  They will provide flavor to the meat and protect it while roasting.

Turn the roast over and coat all but the ends with a layer of mustard.  You may also use mayonnaise, oil, or anything that will cause rock salt to adhere to the roast.  Any flavor from this will be absorbed by the salt and not transferred to the meat so don't worry about that.

Now you will need to cover a large tray with rock salt.  This is very large salt and not Kosher coarse salt.  It is best purchased in a 10 or 20 pound bag as it comes in handy for other dishes.  Now roll your roast in the salt until it is fully coated.  If necessary place more salt onto any bare spots and press down by hand.  Don't worry, this will not make it salty.  The salt acts to intensify the heat on the surface of the meat creating a crust the same way it does in Brazilian Churrasco de Picanha.

Now move you roast into a 450° F preheated grill with the bones on the bottom.  Leave for 15 minutes then reduce the temperature to 325° F.  

Place your temperature probe in the right center of the roast and push in as far as possible to the center of the roast.  Cook until you get a temperature reading of 125-130° F.

Remove to the kitchen and place on a large tray.  Wearing heat proof gloves remove all of the salt crust from the roast.

Wrap in foil and allow to rest a minimum of 1 hour.  Then remove the string and ribs and slice 1/2" thick to serve.  You'll find it juicy and delicious but not salty. Enjoy!