Salt crusted prime rib

By Spencer Watts
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print
SERVES
8

Ingredients

SALT PASTE

  • 3 cups (710 ml) coarse salt
  • 3/4 cup (180 ml) of water
  • 3 egg whites

COATING

  • 2 cups (480 ml) Dijon mustard
  • 2 tablespoon (30 ml) horseradish
  • 1 cup (240 ml) rosemary, chopped
  • 1 teaspoon (5 ml) clove
  • 1/2 lemon, zested
  • 1 tablespoon (15 ml) black pepper, cracked

BEEF

  • 7 pound (3.2 kg) Prime rib roast

Directions

PASTE

  1. In a bowl, blend egg whites to stiff peaks then add salt and water.

COATING

  1. In a bowl mix mustard, rosemary, clove, pepper, horseradish, and lemon zest to make a coating.

BEEF

  1. Turn barbeque to medium-high heat or 375 F (190 C).
  2. Rub the prime rib with the coating, cracked black pepper and place in a cast iron pan standing on the bones.
  3. Cover the coated prime rib with the salt paste and place in the barbeque with the lid close.
  4. Cook for 15 minutes per pound or until an internal temperature of 120 F (49 C) is reached.
  5. Let rest for 20 minutes remove the salt crust and serve.

Watch Watts on the Grill Fridays at 8pm ET on CTV Life Channel

Follow Spencer Watts: