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Pre heat oven to 375 degrees F. Plan on 1- 1 ? hour cooking time plus ? hour resting time for serving purposes.
Place the rack or crumpled up aluminum foil in the bottom of the pan. Place the roast on the rack or foil.
Sprinkle w/Lawry's season salt. Insert a thermometer into the thickest part of the roast.
Pour rock salt over the roast so that it is approximately 1 inch thick over the entire roast. Sprinkle 2-3 handfuls of water over the mound of salt.
Place in the oven and roast until desired doneness is shown
140 degrees F - 60 degrees C for rare (approx 1-1 ? hours)
160 degrees F - 71 degrees C for medium
170 degrees F - 76 degrees C for well done
To remove the roast - Break the crusted salt dome with a hammer, lift off and dispose of the chunks of salt until the roast appears removable. (The roast will shrink away from the salt dome)
Remove the roast from the roasting pan. Scrape off excess salt crystals. Slice down to free from the bone an1d slice to desired thicknesses. Then separate bones for those that like them.
You can serve with an au juice from a package, or regular gravy. The dripping can be used for either if not considered too salty. Creamed horseradish is good also. Creamed horseradish can be made w/Moorehouse Prepared Horseradish (4 oz. jar) with sour cream to taste. It can be made a day ahead so the flavor melts into the sour cream.
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