Prime Rib

Servings: 10
Prep Time: 1 Hour 15 minutes
Cook Time: 2 Hours 45 minutes

Our favorite Prime Rib recipe.


For the Prime Rib:

6 bone cut beef*

1 bunch fresh thyme

1 bunch fresh rosemary

2 Tbls black pepper, course ground

¼ cup olive oil

5 pounds “food safe” rock salt.

*Ask our Butcher team to prepare this for you.


For the Prime Rib:

Preheat oven to 250 degrees.

Pick thyme and rosemary leaves and discard stems.  Chop herbs very fine with a sharp knife then place in a small mixing bowl with black pepper.

Place beef in a large roasting pan or roasting pot (needs to have at least two inch sides).  Pour oil on top of the beef and rub on all sides.  Pour herb mix over the top and rub herbs on all sides.  Make sure beef is “bone side up” in the roasting pan before adding the salt.  Pour all 5 pounds of rock salt directly on top of the roast.  The idea here is to move the salt around till the roast is completely encased and no meat is visible.  Place the roast on a lower shelf in the oven and set timer for two hours.

Make sure to have a working thermometer and insert directly into the top, leaving the salt in place.  The desired internal temperature is 115 degrees.  If the middle of the roast has not reached that temperature, place back in oven and check every half hour till its cooked.  Once roast is cooked, pull out of the oven and place on the counter.  Brush the salt off the roast and flip it over on to its bone side.  Let the roast rest on top of the salt for about 20 minutes.  Slice and serve.

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