Posted by Kevin on November 24, 2001 at 11:16:45:
Ingredients and directions for Kevin's Melt in your mouth Prime Rib
you will need:
A VERY STRONG OVEN SHELF
a large roast pan with high sides
a 25 lb bag of course salt crystals
a fine mist sprayer
a meat thermometer
and of course a superb Prime Rib (rib- in but they can be cut free and tied on)
preheat oven to 475°F
2 1/2 tbsp. sweet paprika 2 tbsp. salt 2 tbsp. garlic powder 1 tbsp. black pepper 1 tbsp. onion powder 1 tbsp. Cayenne 1 tbsp. dried oregano 1 tbsp. dried thyme
1. Rinse the roast under cold running water, pat dry, and put it in a large, heavy roasting pan with 2 inches of rock salt, bone-side down. With a small, sharp knife, make sixteen 1/2-inch deep slits across the meaty side of the roast. Insert 1 garlic clove into each slit, pressing it into the meat. Pinch with your thumb and index finger to close the opening.
2. Combine the chopped thyme, the salt, Essence and black pepper in a small bowl. Slowly add the oil and stir to make a paste. Rub the paste on each side of the roast and place the thyme sprigs under the roast.
3. slowly pour the salt over the roast filling all the spaces. The salt must completely
incase the roast. There should be at least 2 inches of salt surrounding the roast. Insert
the thermometer into the roast so it is flush with the salt. Spray a fine mist of water over the salt. Do not soak or the salt will melt. Pack the salt tightly with your hands. The entire creation can weigh as much as 50 lbs.
4. Place the roast into the middle region of your oven. cook @475 until your favorite temp is reached.
5. Remove the roast from the ovens. Crack the salt
with a wooden mallet or hammer. It will crack like
like a clay wrapped roast. Take care not to pierce
the roast as the juices will start to leak
out. Brush off the salt and transfer roast to
shallow pan. You can pierce the roast and collect
the rich juice to serve with the roast.
NOTES: I prepared this feast for Thanksgiving this year. It came out wonderful. I did make a minor change to the ingredients. I used Rosemary in place of Thyme. The Flavor was noted by everyone commenting on how it was the best they have had in years if not ever. I recommend cooking to medium rare. This meat is not meant to be well done. If you like it well done, us a Chuck Roast.
rare-110-115
med/rare 115-120
med-120-125
med/well-125-135
well-140