Prime rib "skin"?!

I don't have an answer for you, but if you own The Joy of Cooking, look up prime rib in there and cook it the way that the book says, salt 'carcass' or no salt carcass. It will come out wonderful, guaranteed.

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well to start off with i would take a dump in the prime rib and if that doesn't wark it up then i'm out of ideas mayb some JUICE if u no what i mean.

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I prefer a rub of kosher salt, loads of crushed garlic, rosemary and crushed black peper. Then put in a roasting pan and cooked slow to medium rare. It will be divine.

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lol

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This was in my files....I have not made it this way,but sure sounds good.


I just now got my prime rib marinating. This is the most awesome recipe.

Herb Prime Rib in Salt Crust

1/3 cup olive or vegetable oil
1/4 cup minced onion
1 tsp. garlic salt
1 tsp. dried basil leaves
1/2 tsp. dried marjoram leaves
1/2 tsp. dried thyme leaves
1/4 tsp. black pepper
One 2 1/2- 3 lb. prime rib
One box of coarse Kosher salt
1 to 1 1/4 cups water

Combine oil and seasonings in a large ziploc bag. Mix well. Add your prime rib. Marinate in the fridge for at least 2 hours or overnight.Line a roasing pan with foil. Mix box of salt with water to make a thick paste. Use 1 cup of salt mix, pat into a 1/2 inch rectangle. Place roast, patted dry with paper towels, on top of the salt. Insert a meat thermometer. Cover with remaining salt all over the meat.(Looks like an igloo) Bake at 350 degrees until thermometer registers 140 degrees, about 1 hour 20 minutes for medium doneness. Remove from oven.Let stand 10 minutes. Remove and discard salt crust.

This is SO WONDERFUL!! We are having it tomorrow for dinner.

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I think what you're referring to is called a "salt crust"...usually a paste of kosher salt& egg whites that's packed over the entire surface of the prime rib....the meat is roasted, then before serving the "crust" is cracked & removed...this results in not a salty, but perfectly seasoned & tender prime rib. While I don't have an exact recipe....might I recommend Foodnetwork or Epicurious....?? I usually do an herb,salt & cracked pepper crust on mine....and, alot of people think a salt crust makes it too salty.....not necessarily.....it keeps the moisture in, but doesn't add alot of salt to the meat.Good luck!(also, don't use regular table or iodized salt for this...kosher's the way to go....I personally never use iodized anymore.....kosher or sea salt is less harsh & enhances food rather than mask it)

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Spray the exposed meat surfaces with water and coat them in flake or rock salt. Margarita salt works well. Your object is a solid crust of salt entirely covering and protecting the meat. No salt is necessary where the meat is already protected by fat, but a light sprinkle will do for savor. You can add herbs or other savory rubs at your discretion before the salt cover goes on, but you must make sure that an unbroken crust can form. Don't use regular salt, as the fine grains are not suitable for forming the protective crust.

Bake at 350 degrees F and insert a meat thermometer. For a classically juicy, red, rare piece of meat, remove the roast from the oven when the internal temperature reaches 110. Ultra-rare, super tender beef at 105. If you are a fan of better done beef, pull at 115. If you pull any later than 120, this is the way to dry, overdone meat.

The roast will be encased in a 'shell'. Hit the shell sharply with the back of a knife, and it will crack open and start to fall off. Remove the shell, and place the roast on a cutting board. Slice and serve.

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ROCK SALT PRIME RIB

rock salt
prime rib roast
? cup water

Preheat oven to 500 degrees F. Line a roasting pan with foil and cover bottom of pan with rock salt. Place roast in pan and cover completely with rock salt, pressing salt into roast. Sprinkle with water. Roast uncovered 12 minutes per pound. Remove from oven. Hammer off rock salt and serve.

Serves 10 to 12

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