Rock-Salt Roasted Prime Rib...

There is nothing like Salt Roasted Prime Rib...it is so tender and moist and flavorful! This is not a new way to cook meat, but it is to me....people have been cooking prime, fish and chicken this way for years apparently...We cook Prime this way at my restaurant....it sells out everyday...you can't go wrong here, it is easy and fool proof....

First, here is a chart to follow to cook the prime to your desired doneness....a Prime cooked this way has the same temperature all the way through...meaning it is as rare in the end cut as it is in the middle...the salt works as a conduit and cooks the prime perfectly evenly...
 

Rare

120 to 125 degrees F
center is bright red, pinkish toward the exterior portion

Medium Rare
130 to 135 degrees F
center is very pink, slightly brown toward the exterior portion

Medium
140 to 145 degrees F
center is light pink, outer portion is brown

Medium Well
150 to 155 degrees F
not pink

Well Done
160 degrees F and above
 is uniformly brown throughout

take your prime, this is a 14 lb prime...but this same procedure will work with any size....

sprinkle liberally with coarse ground pepper....this is being prepared by my chef and friend Chepe'..

flip it over and sprinkle the other side and rub in....

put a 1 inch layer on rock salt on the bottom of the pan....this is the same rock salt as you would use for making ice cream...

now liberally pour on the salt...we use at least 15 pounds per prime.....

pat it down.....

this is an infomercial for this thermometer....you put the probe in the meat and put the roast in the oven with the long strand hanging out and the thermometer on the outside, this way you can monitor the roast without opening the door...very easy...this same probe works well on turkeys and bread....you can find this at kitchen shops for around $20....

in goes the prime...we cook the prime 2 hours at 225 degree in a convection oven....we always cook rare..we take it out at 113 degrees and leave it covered in the salt on the counter for 1 hour, or until the probe registers 120 degree...(it continues to cook as long as it is covered in the hot salt) at home in a regular oven you would cook it at 325 degrees and follow the same procedure (says Chepe)...Check it after 2 hours with a thermometer and cook to desired doneness...

time for the unveiling...slowly brush off the salt and lift out the prime.....

it smells Divine!

and there you have it! Perfectly cooked prime! Rare from end to end...

Cheers to Happy  !!