A standing rib roast has frequently graced our Christmas tables over the decades but until a few years ago, we had never had one like this. My sister began to roast a boneless prime rib encased in rock salt. The result; tender, juicy, melt in your mouth, not salty beef. Also, the presentation makes for a fun reveal, like unwrapping a Christmas present.
1 very good quality prime rib, boneless
your favorite meat rub/seasoning
1 rectangular aluminum pan, deep
heavy/thick aluminum foil
3 boxes rock salt (sometimes you need 4)
Preheat oven to 450 degrees. Place the seasoned roast on a bed of rock salt in the aluminum pan and place the aluminum pan on a very sturdy cookie sheet. If your roast is tall, you will need to increase the sides of the aluminum pan by standing foil up on its side all around the inside of the pan. When you pour the rock salt all around the roast, it will hold the foil in place. Cover the roast with rock salt until you can’t see the roast. place an oven-proof meat thermometer into the thickest part of the roast. Sprinkle 1/2 to 3/4 cup water over the rock salt. DO NOT POUR. Just sprinkle with fingertips. Put roast in oven and cook until your meat thermometer reads 145 to 150 degrees (the middle will be on the rare side of medium rare). Let sit for 5-10 minutes. Crack rock salt open with a hammer and brush off with brush. Slice and enjoy with a good batch of homemade salsa or chiles asados