Prime Rib encrusted in Rock Salt
User590981
We need a recipe for Prime Rib that is cooked encrusted in Rock Salt. It was
featured in Southern Living Magazine in August -Sept or Nov of l996. Woulk
appreciate any Help thanks. SSB...@JUNO.com
jb
I've recently collected the following three recipes. I don't know the
original source for two of them, so one may be what you are looking for
I have not tried any of these recipes. Jean B.
Stu's Old English Prime Rib [cooked in rock salt]
JB: see method, not seasonings.
1/2 pound Prime rib (per person)
1 teaspoon MSG powder
1 teaspoon Paprika
2 tablespoons Worcestershire sauce
Salt to taste
Pepper to taste
Rock salt (ice cream salt)
Rub seasoning into meat. In a large roaster(not aluminum) pour a layer
of rock salt until bottom of pan is completely covered. Lightly dampen
the rock salt with water until salt is just moist. Place the meat onto
the salt in a standing rib position. Then cover prime rib completely
with rock salt and dampen with water. DO NOT cover the roaster. Place in
preheated oven at 500 degrees F. Roast 15 to 18 per pound (rare 15
minutes). When cooking time is completed, remove roast. Break rock salt
away from meat with a hammer (hard seal formed) NOTE: DO NOT use any
powder rock salt. I filter the rock salt with colander. Use only that
rock salt that does not sift through the colander. Prime rib cooked
this way becomes fork tender. Nancy Berry via MC
David Wade’s Old English Prime Rib
Here is a similar recipe for Prime Rib Roast from Dallas Gourmet Chef,
David Wade. Perhaps some of you tried his "Turkey In A Sack" for
Thanksgiving.
Prime rib or standing rib (1/2 lb. per serving)
Rock Salt (about 2 bags)
Worcestershire Powder (JB: I've never heard of this!)
Pepper
Season meat with Worcestershire Powder and pepper. Rub with water into
meat. Pour rock salt to cover bottom of large roaster pan. Lightly
dampen with water until rock salt is moist. Place rib onto salt in
standing rib position. Cover with salt until completely covered.
Dampen until all salt is moist. Place uncovered in preheated 500 degree
F oven. Roast 12 minutes per pound. When done, carefully remove
hardened rock salt from rib. Brush away all salt particles. Garnish
and serve. Mike in Houston via eat-l
Herbed Roast Beef in Salt Crust (8)
1/3 cup olive oil
1/4 cup grated onion
1 teaspoon garlic salt
1 teaspoon basil
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/4 teaspoon pepper
1 beef rib or eye of round roast (4-6 lbs)
1 3-lb box Morton Kosher Salt
1 1/4 cups water
Combine oil, onion, garlic salt, basil, marjoram, thyme and pepper in a
heavy plastic bag. Mix well. Add roast; coat well with marinade.
Marinate in refrigerator 2 hours or overnight. Line roasting pan with
foil. Combine kosher salt and water to form a thick slush. Pat 1 cup
of mixture into a 1/2-inch thick rectangle in pan. Pat roast dry with
paper towels. Insert meat thermometer. Place roast on salt layer.
Pack remaining salt mixture around roast to seal well. Place roast in
425F oven and roast 16-18 minutes per pound for rare (140 degrees),
20-22 minutes per pound for medium (160 degrees) or 25-30 minutes for
well done (170 degrees). Remove roast when thermometer registers 5
degrees below desired doneness. Let roast stand 5-10 minutes in salt
crust. To remove crust you may need to use a hammer. After removing
crust, whisk away any remaining salt crystals with a pastry brush.
NOTES : Use prime rib, eye of round, or any beef roast that is at
least 4 pounds. Smaller roasts will cook before the crust hardens. For
larger roasts, cooking time will not be much longer than for smaller
roasts. Use a meat thermometer. Use only coarse kosher salt, not table
salt or rock salt.
More tips from the ABJ:
Buy an extra box of salt if cooking a roast larger than 6 pounds.
Insert meat thermometer before putting the meat in the oven. When the
crust hardens, the thermometer may be difficult to insert. Wiggle the
thermometer so the salt isn't packed against the stem, which could
produce a false temperature reading.
Don't pack the roast in salt ahead of time, or the salt will fall
off. Don't moisten the salt with more water than the recipe calls for,
or the salt will fall off.
Sprinkle a thin layer of salt slush over the roast first, then add a
thicker layer. The salt will cling to the meat better. But if the salt
still falls off in a few places, don't worry. From the Akron Beacon
Journal. Nancy Pallotta via CFF.
NP’s comments: The roast is covered with a mixture of salt and water,
and as the roast cooks the salt forms a hard crust, and yields a roast
that is brown and juicy and not the least bit salty.
Joe...@webtv.net
Try the recipe found at (www.starfishcon.com/index.html)
May
* Exported from MasterCook *
Herbed Roast Beef In Salt Crust
Recipe By : The Oregonian
Serving Size : 8 Preparation Time :0:00
Categories : Dinner Entree
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 C Olive Oil
1/4 C Onion -- Grated
1 Tsp Garlic Salt
1 Tsp Basil -- Dried
1/2 Tsp Marjoram -- Dried
1/2 Tsp Thyme -- Dried
1/4 Tsp Pepper
5 Lb Roast Beef -- See Note
3 Lb Kosher Salt -- See Note
1 1/4 C Water
Combine oil, onion, garlic salt, basil, marjoram, thyme and pepper
in heavy plastic bag. Mix well. Add roast; coat well with marinade.
Marinate in refrigerator 2 hours or overnight.
Line roasting pan with aluminum foil. Combine coarse kosher salt
and water to form a thick paste. Pat 1 cup paste into a 1/2-inch thick
rectangle in pan. Pat roast dry with paper towels. Insert meat
thermometer. Place roast on salt layer. Pack remaining salt paste
around meat to seal well.
Place roast in a 425-degree oven and roast 16 - 18 minutes per
pound for rare (140 degrees), 20 - 22 minutes per pound for medium (160
degrees), or 25 - 30 minutes per pound for well done (170 degrees).
Remove roast when thermometer registers 5 degrees below desired
doneness. Let roast stand 5 - 10 minutes in salt crust before carving.
If using an instant read thermometer (kind that isn't inserted
before roasting) check the estimated cooking time. Take roast out of
the oven 10 - 15 minutes before it should be done. You may have to
poke a hole in the salt crust first before inserting thermometer.
Continue roasting, if needed, and test temperature again in 5 minutes.
To remove roast from salt, you may need to use a hammer. After removing
crust, use a stiff pastry or vegetable brush to whisk away any
remaining salt crystals.
- - - - - - - - - - - - - - - - - -
NOTES : Use prime rib, eye of round, tenderloin - any beef roast that is
at least 4 pounds. Smaller roasts will not be in the oven long enough
for crust to become hard. For roast larger than 6 pounds, cooking will
not take as long as the above time guidelines. (in other words, a 15
pound roast well not need 5 hours to cook to medium.) Bigger roasts are
not necessarily larger around, just longer. A meat thermometer is
absolutely essential to judge perfect cooking times.
Be sure to use coarse kosher salt, not rock salt, regular table salt, or
pickling and canning salt. Rock salt may have impurities; table salt
and pickling and canning salt are too fine.
Lisa Smith
Well, this isn't really the specific recipe you were looking for but
somebody e-mailed
it to me (I'm not really sure why) Here it is.
Herbed Roast Beef In Salt Crust
Recipe By : The Oregonian
Serving Size : 8 Preparation Time :0:00
Categories : Dinner Entree
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 C Olive Oil
1/4 C Onion -- Grated
1 Tsp Garlic Salt
1 Tsp Basil -- Dried
1/2 Tsp Marjoram -- Dried
1/2 Tsp Thyme -- Dried
1/4 Tsp Pepper
5 LB Roast Beef -- See Note
3 LB Kosher Salt -- See Note
1 1/4 C Water
Combine oil, onion, garlic salt, basil, marjoram, thyme and pepper
in heavy plastic bag. Mix well. Add roast; coat well with marinade.
Marinate in refrigerator 2 hours or overnight.
Line roasting pan with aluminum foil. Combine coarse kosher salt
and water to form a thick paste. Pat 1 cup paste into a 1/2-inch thick
rectangle in pan. Pat roast dry with paper towels. Insert meat
thermometer. Place roast on salt layer. Pack remaining salt paste
around meat to seal well.
Place roast in a 425-degree oven and roast 16 - 18 minutes per
pound for rare (140 degrees), 20 - 22 minutes per pound for medium (160
degrees), or 25 - 30 minutes per pound for well done (170 degrees).
Remove roast when thermometer registers 5 degrees below desired
doneness. Let roast stand 5 - 10 minutes in salt crust before carving.
If using an instant read thermometer (kind that isn't inserted
before roasting) check the estimated cooking time. Take roast out of
the oven 10-15 minutes before it should be done. You may have to
poke a hole in the salt crust first before inserting thermometer.
Continue roasting, if needed, and test temperature again in 5 minutes.
To remove roast from salt, you may need to use a hammer. After removing
crust, use a stiff pastry or vegetable brush to whisk away any
remaining salt crystals.
- - - - - - - - - - - - - - - - - -
NOTES : Use prime rib, eye of round, tenderloin - any beef roast that is
at least 4 pounds. Smaller roasts will not be in the oven long enough
for crust to become hard. For roast larger than 6 pounds, cooking will
not take as long as the above time guidelines. (in other words, a 15
pound roast well not need 5 hours to cook to medium.) Bigger roasts are
not necessarily larger around, just longer. A meat thermometer is
absolutely essential to judge perfect cooking times.
Be sure to use coarse kosher salt, not rock salt, regular table salt, or
pickling and canning salt. Rock salt may have impurities; table salt
and pickling and canning salt are too fine.
Lisa AKA PageMaster
--
User590981 wrote in message
<19971230173...@ladder01.news.aol.com>...
Fred Towner
> Well, this isn't really the specific recipe you were looking for but
> somebody e-mailed
> it to me (I'm not really sure why) Here it is.
I guess that was probably me. I must have gotten addresses mixed up.
Thanks for passing it along.
--
Fred Towner VE7TOW/VE6XX
town...@cyberlink.bc.ca
To reply, please remove the xx after my name