Savor the Ultimate Prime Rib Recipe

Ingredients

• 1 standing rib roast weighing 8 pounds, with trimmed fat
• 2 tablespoons of freshly ground black pepper
• 1 teaspoon of crushed dried rosemary
• 3 ¼ cups of rock salt (brand like Morton® for Ice Cream)
• 3 ¼ cups of all-purpose flour
• ¾ cup of cold water
• 6 slices of optional bacon
• 1 tablespoon of butter
• 1 pound of chopped fresh mushrooms
• 2 packets of dry au jus gravy mix (1 ounce each)
• 6 cups of cold water
• ½ cup of dry red wine

Step 1

Prepare your oven by preheating it to a toasty 450 degrees F (230 degrees C). Give your roast a good rinse and a gentle pat-dry with paper towels. Sprinkle a generous amount of black pepper and fragrant rosemary all over the meat, ensuring it's evenly coated, then let it sit for a moment.

Step 2

In a spacious bowl, combine the rock salt with flour, gradually adding about 3/4 cup of cold water, approximately 1 tablespoon at a time, until a sticky paste forms. Spread a thick, 1/2-inch layer of the rock salt paste at the base of your roasting pan. Carefully place the roast, ribs facing down, onto the paste. Adorn the top of the roast with strips of bacon. Smother the roast liberally with the rock salt paste, ensuring every nook and cranny is coated. Set aside around 1/4 cup of the paste for later use.

Step 3

Pop the roast into the preheated oven and let it cook until beautifully seared and browned, which should take roughly 20 to 30 minutes. Once done, inspect the paste coating for any holes and patch them up using the reserved paste. Lower the oven temperature to a gentle 325 degrees F (165 degrees C). Return the roast to the oven and continue cooking until it develops a rich brown color and reaches an internal temperature of 130 degrees F (54 degrees C) for a perfect medium-rare finish, about another hour. Allow the roast to rest for approximately 30 minutes, during which the temperature will further rise to a delicious 140 to 145 degrees F (60 to 65 degrees C).

Step 4

In a large skillet over medium heat, melt some butter and sauté the mushrooms until they turn a lovely shade of brown and most of their liquid has evaporated, which should take about 15 minutes. Pour in 6 cups of cold water and whisk in the au jus gravy mix until the mixture is smooth. Introduce the red wine into the mix and bring it to a boil, then simmer while stirring constantly until the sauce thickens to perfection.

Step 5

When ready to serve, gently remove and discard the salt crust from the meat, slice it, and serve with a generous drizzle of the delectable mushroom gravy.