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<blockquote data-quote="druryj" data-source="post: 1372161" data-attributes="member: 10465">We got this from an old issue of Southern Living and it works great!&nbsp; I have done this many times; it is traditional New Year&#039;s fare at my house. I promise this to be the BEST Prime rib you ever thrung a lip over!&nbsp; I have mine cut at Sam&#039;s usually, or any good butcher.&nbsp; Adapt the meat size to fit the size of your group and make sure to completely cover it in rock salt...the key is the &quot;salt&quot; cast it forms in that 500 degree oven!ROCK-SALT PRIME RIB6-8 LB PRIME RIB WORCHESTERSHIRE SAUCEFRESHLY CRACKED BLACK PEPPERDISPOSABLE TURKEY PAN15-20 LBS ROCK SALTSPRAY BOTTLE OF WATERBRUSH PRIME RIB WITH WORCHESTERSHIRE SAUCE, RUB WITH FRESHLY CRACKED BLACK PEPPER.&nbsp; PLACE A LAYER OF ROCK SALT&nbsp;&nbsp; IN THE PAN.&nbsp; LAY THE PRIME RIB ON TOP OF THE SALT AND COVER COMPLETELY WITH THE REMAINING ROCK SALT.&nbsp; LIGHTLY MIST THE SALT WITH A SPRAY BOTTLE OF WATER AND PACK IT AROUND THE PRIME RIB TO FORM A CAST.BAKE AT 500 FOR 14 MINUTES PER LB FOR MEDIUM RARE AND 16 MINUTES PER LB FOR MEDIUM.&nbsp; REMOVE FROM OVEN AND ALLOW TO STAND FOR 15 MINUTES.USING A HAMMER, WHACK IT GOOD TO CRACK THE CAST.&nbsp; PEEL THE SALT OFF THE PRIME RIB AND SERVE.</blockquote>

[QUOTE="druryj, post: 1372161, member: 10465"] We got this from an old issue of Southern Living and it works great! I have done this many times; it is traditional New Year's fare at my house. I promise this to be the BEST Prime rib you ever thrung a lip over! I have mine cut at Sam's usually, or any good butcher. Adapt the meat size to fit the size of your group and make sure to completely cover it in rock salt...the key is the "salt" cast it forms in that 500 degree oven! ROCK-SALT PRIME RIB 6-8 LB PRIME RIB WORCHESTERSHIRE SAUCE FRESHLY CRACKED BLACK PEPPER DISPOSABLE TURKEY PAN 15-20 LBS ROCK SALT SPRAY BOTTLE OF WATER BRUSH PRIME RIB WITH WORCHESTERSHIRE SAUCE, RUB WITH FRESHLY CRACKED BLACK PEPPER. PLACE A LAYER OF ROCK SALT IN THE PAN. LAY THE PRIME RIB ON TOP OF THE SALT AND COVER COMPLETELY WITH THE REMAINING ROCK SALT. LIGHTLY MIST THE SALT WITH A SPRAY BOTTLE OF WATER AND PACK IT AROUND THE PRIME RIB TO FORM A CAST. BAKE AT 500 FOR 14 MINUTES PER LB FOR MEDIUM RARE AND 16 MINUTES PER LB FOR MEDIUM. REMOVE FROM OVEN AND ALLOW TO STAND FOR 15 MINUTES. USING A HAMMER, WHACK IT GOOD TO CRACK THE CAST. PEEL THE SALT OFF THE PRIME RIB AND SERVE. [/QUOTE]

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