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Garlicy Salt Crusted Rib Roast Print Email


1 1/2 cups kosher salt
3/4 cup coarsely ground black pepper
1 head of fresh garlic, peeled
1/2 cup fresh rosemary leaves
2 tablespoons chile powder
3/4 cup extra-virgin olive oil
One 15- to 16-pound Standing Rib Roast (5-7 bones)

In a food processor, combine the salt, pepper, peeled garlic cloves, rosemary and chile powder and process until fine. Add the olive oil and pulse to form a paste.

Remove any fat and strings from rib roast and discard, dab any blood from roast. Rub the bones with 1 tablespoon of the salt paste. Transfer to a large roasting pan, ribs down, and pack the remaining salt paste all over the rest of the roast, pressing to help it adhere. Let the rib stand at room temperature for 60-90 minutes.

Preheat the oven to 450°. Roast the prime rib for 1 hour, until the crust is slightly darkened. Lower the oven temperature to 300° and roast until an instant-read thermometer inserted into the center of the roast (not touching the bone) registers 120-135° for rare to medium 1-2 hours depending on conditions. Transfer the roast to a large carving board and let the meat rest for 30 minutes.

Carefully lift the salt crust off the meat and transfer to a bowl. Brush away any excess salt. The roast can be carved with bones on, or for easier carving, remove bones by sliding a long knife under them from each side - cut ribs apart and transfer to a cutting board. Carefully carve boneless roast with a sharp slicing knife into ½-¾ inch thick slices. Serve with crumbled salt crust as a condiment.

Adapted from Tim Love - Food & Wine

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