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Message: <blockquote data-quote="UnSafe" data-source="post: 1329359" data-attributes="member: 100">As a 14 year old dishwasher in a restaurant famous for it's Prime rib back in the 70's, I had to help the morning prep cooks start the Prime rib roasts in the morning. It's been a long time, but I recall spraying 10-15 roasts down with water, then pouring scoops of Kosher salt over them and patting the salt to give an even coating. Roasts were transferred into pans, then the cooks sprinkled chopped garlic, pepper and unknown spices liberally over top and placed all into a wall of large ovens to roast. At some point in the day, several cooks would open the ovens, slide the pans out and slice some of the fat off. We'd all get plates of roasted, salt encrusted trimmings to snack on. A high point in an otherwise horrible job.Don't recall temp or time, but the whole process was fairly simple.</blockquote>