No Fail, Perfect Every Time Prime Rib

This is the easiest, most fool proof way that ANYONE can use to cook the perfect prime rib. You will need your roast, kosher salt or ice cream salt (quite a bit but it is very inexpensive), an aluminum turkey roasting pan and some spices.

Purchase your cut of beef from the best source that you know. This goes a long way towards the end results when you purchase the best that you can afford. Your best bet is to purchase the roast without the ribs still attached, although it looks pretty as a picture on the serving plate if you leave them on. It is just a little more difficult to carve.

Preheat the oven to 500 degrees. Let your roast come to room temperature and prepare your roast by seasoning the outside of it with Worcestershire powder, pepper and paprika. Make sure that all areas are seasoned well. Let that rest a moment while your prepare the pan. Layer the salt 2 inches thick in the bottom of the pan and sprinkle with HOT water. You don't want this sitting in water but you want it to just stick together enough to create a salt 'crust' around the roast. Now place the roast on top of this salt and continue the process of layering the roast with salt until you have a thick crust of about 1 and 1/2 inches. Just keep working with it, letting it rest in between if you need to, until you have that desired thickness. This crust seals in the moisture and ensures a moist and flavorful roast.

Now, if you have an oven thermometer for cooking meat, that is ideal. Insert the thermometer into the roast, close the oven door and attach the prong to the base. Set your timer for 130 degrees.

I was a little squeamish when I first tried this because you have the temperature of your oven at 500 degrees!! It's going to burn! And all that salt will make the roast salty!! Let me tell you, this works.

Cook the roast 12 minutes for every pound. Example, if you have a 15 pound roast, multiply 15 pounds times 12 minutes which gives you 180 minutes. Divide THAT by 60 minutes and you need to cook your roast for 3 hours. As soon as the timer goes off, remove the roast and let it stand for half an hour before carving. The temperature will continue to rise to about 140 at which time, take a hammer and crack the salt and remove as much of it as you can before transferring to your serving platter. Take a damp towel and brush off as much of the salt crystals as you can.

Carve immediately and serve with aus jus and a great horseradish sauce and there is nothing better! Leftovers (if there are any) make darn good sandwiches, too! Enjoy....