The last time we were in California, my sister-in-law made us an epic meal; Prime Rib with Horseradish Sauce, Gouda Mashed Potatoes, and a salad. When rib roast was on sale at the store this weekend, I couldn't pass it up. While I'm not sure if I ended up with the right cut of meat, it turned out pretty well.
The Salt-Crusted Rib Roast recipe she sent me looks like it was copied from a magazine in December 2009. I'm not sure what magazine, but the recipe is below.
2 Cups of Kosher Salt
1/4 Cup Peppercorn Melange, Cracked
1 TB of Dried Rosemary
1/3 Cup of Water
1 Small End Rib Roast, with 4 Ribs, Back Strap, Chine Bone and Feather Bones removed (The recipe says 8-10 lbs, I bought 6 lbs)
- Preheat oven to 450 degrees and coat a 9 x 13 baking dish with non stick cooking spray
- Combine salt, peppercorns, and rosemary in a mixing bowl. Slowly whisk in water until it becomes slush
- Pat beef dry; place rib roast, skin side down in baking dish.
- Rub salt mixture all over roast, making a coating 1/4 to 1/2 inch thick
- Insert an oven proof thermometer into the thickest part of the roast
- Place roast in oven and immediately turn oven temperature to 325. Roast meat until thermometer reads 135 degrees for medium rare, 2 1/4 to 2 3/4 hours (it took my smaller cut about 2 hours)
- Remove roast from oven and tent with foil for 15 minutes
- Remove the salt crust before serving
The Gouda Mashed Potatoes recipe is from food.com. I didn't peel the potatoes, which is a shortcut I usually take when making mashed potatoes.
For the horseradish sauce mix together 1/2 cup of sour cream, 4 TB of horseradish, salt, pepper, and a juice from half a lemon.
Did I mention that I like red meat?