Salt Roasted Prime Ribs Of Beef Recipes

ROCK SALT ROAST PRIME RIB

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
• Liberally coat the roast with mustard, so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting pan, about the size of the bottom of the roast. Set the bottom of the roast on the salt, and press down to embed the salt into the mustard. Completely cover the remainder of the roast with rock salt, pressing it into the mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).
• Bake uncovered, in preheated oven for 60 minutes, or until internal temperature reaches 145 degrees F (65 degrees C). Let stand 15 minutes. 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 with horseradish sauce.
• Horseradish sauce: In a small bowl, whip the cream until stiff peaks form. Fold in horseradish to taste.

ROASTED PRIME RIB BONES OR BEEF SHORT RIBS

Steps:

• Prepare and grease a casserole or baking pan (large enough to hold ribs and sauce).
• Season prime rib bones (baby back pork ribs if using) with seasoning salt, pepper and garlic powder.
• Place the ribs in the casserole dish, and bake uncovered in a 350 degree oven for about 45-50 minutes; drain any fat.
• In a bowl mix together the garlic, ketchup vineger, both sugars, chili powder, cayenne pepper and mustard powder; mix well to combine.
• Add in chopped onions; mix well.
• Pour the sauce over ribs, and mix with your hands to coat the ribs.
• Bake uncovered for about 1 - 1-1/2 hours or until the beef (or pork) ribs are tender (baste occasionally, and season sauce salt and pepper if desired).
• Delicious!

SALT-ENCRUSTED PRIME RIB

Steps:

• Preheat oven to 450°. Line a shallow roasting pan with heavy-duty foil. Place 3 cups salt on foil, spreading evenly to form a 1/2-in. layer. , Brush roast with Worcestershire sauce; sprinkle with pepper and garlic powder. Place roast on layer of salt, fat side up. In a small bowl, mix water and remaining salt (mixture should be just moist enough to pack). Beginning at the base of the roast, press salt mixture onto the sides and top of roast., Roast 15 minutes. Reduce oven setting to 325°. Roast 2 to 2-1/4 hours or until a thermometer reaches 130° for medium-rare; 145° for medium. (Temperature of roast will continue to rise about 15° upon standing.) Let stand 20 minutes., Remove and discard salt crust; brush away any remaining salt. Carve roast into slices.

SALT ROASTED PRIME RIBS OF BEEF

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F.
• In a bowl stir the salt and water together and add flour for some extra binding. Froth up the egg whites with a fork, add to the salt and flour and blend until the mixture forms a stiff paste resembling wet snow while holding its shape when you squeeze it together.
• Spread the mixture to form a salt bed in the bottom of a large roasting pan, and lay the roast on top, fat-side down. Cover it all over with the rosemary, thyme and cracked black peppercorns, pressing into the roast to make sure it adheres well. Coat it completely with the salt dough, patting it well so that when it roasts it will solidify into a solid casing. It needs to be about 1/4-inch thick.
• Roast the beef for 20 minutes per pound for medium-rare.
• Transfer the beef to a cutting board, let it rest for 15 minutes and then, cut the casing open and slice in between the bones for nice manly servings. You can also remove the bones and slice thinner if you want.

ROAST PRIME RIBS OF BEEF

Steps:

• Preheat the oven to 325°F. Rub the exposed ends of the roast with oil and a sprinkling of salt. Arrange the roast rib side down in a roasting pan and set in the lower third of the preheated oven. After 1/2 hour, baste the ends of the roast with accumulated fat, strew the carrots and onions into the pan, and baste with the fat. Continue roasting, basting again once or twice, to a meat-thermometer reading of 125° to 130°F at the large end.
• Remove the roast. Spoon fat out of the roasting pan. Stir in the thyme and tomatoes, scraping up coagulated roasting juices. Blend in the broth and boil several minutes to concentrate flavor. Correct seasoning, and strain into a warm sauceboat.
• 5 ribs, 12 lbs / serves 12 to 16 / roasts about 3 hours at 325°F
• 4 ribs, 9 1/2 lbs / serves 9 to 12 / roasts about 2 hours and 20 minutes at 325°F
• 3 ribs, 8 lbs, serves 6 to 8 / roasts about 2 hours at 325°F
• 2 ribs, 4 1/2 lbs / serves 5 to 6 / roasts 15 minutes at 450°F, 45 minutes at 325°F
• Rare, 120°F, 12 to 13 minutes per pound
• Medium rare, 125° to 130°F, about 15 minutes per pound
• Medium, 140°F, 17 to 20 minutes per pound

ROAST PRIME RIB OF BEEF

Steps:

• Have your butcher trim the short ribs from the roast. Place the meat in a dish and let it come to room temperature. Rub all sides with salt and pepper.
• Place the meat on a rack in a shallow roasting pan.
• Roast in a preheated 450 degree F oven for 25 minutes.
• Reduce the heat to 325 degree F and roast 2 hours longer for medium-rare. Transfer the roast to a heated platter.
• Cover loosely and let stand for 15 minutes before carving.
• For the Au Jus: Spoon off any excess fat from the roasting pan.
• Measure out 1/2 cup of the beef juices and reserve for the Yorkshire pudding.
• Pour the beef broth into the roasting pan.
• Bring to a simmer over moderately high heat, scraping up any brown bits clinging to the bottom and sides of the pan.
• Season with salt and pepper.
• Strain the roasting juices into a heated sauce boat and serve with the roast.