Salt Crusted Prime Rib

PepperPilot

Wow! I had no idea how good and easy a salt crusted prime rib was on the egg.

1 (6-pound) bone-in prime rib roast
Worcestershire sauce
Garlic Powder
Onion Powder
Java Lava Rub (or your favorite rub with low salt content)
1 box course Kosher salt
1 disposable pan large enough to hold the prime rib



Started with a 6lb bone-in prime rib roast. Trimmed only a very very small amount of the hard fat. Then rubbed worcestershire sauce all over along with garlic powder, onion powder, and our Java Lava rub. Placed in an aluminum pan for 3 hours in the refrigerator.

Remove from refrigerator after 3 hours and combine 1 box course kosher salt, 1 1/4 cups water, and 1 Tablespoon olive oil in a large bowl. Mix well with a fork until it was like a paste. (be carefull not to add extra water as the crust will fall apart while cooking).

Remove the prime rib from pan and pour out any remaining liquid and sprinkle lightly with fine sea salt. Place just enough of the salt mixture in the pan for the primb rib to sit on, about 1/2 inch layer. Lay the prime rib in the pan on the salt fat side up and begin coating the entire prime rib with the salt paste to create a crust on it. The sides take a little work, but it will stick together.


Preheat the Big Green Egg to 350F, add 1 handfull of cherry smoking chips and two chuncks of hickory (we soaked ours in a mixture 1/2 water and 1/2 Captain Morgan Rum). Place the prime rib in the pan, using direct heat, on the Big Green Egg. Place a remote temperature sensor in the meat at the thickest point being sure not to touch a bone or fat. Adjust the vents for a 200-225F temp and cook for 20 minutes a pound for rare to medium-rare.

Remove when temp is 130 internal (about 2 1/2 hours today). Place heavy duty foil over the meat and salt crust and let rest for 20 minutes. Next remove salt crust by gently lifting off and scraping any extra salt accumulation off before placing on cutting board.



You can cut the roast between the bones for bone-in style or stand the meat on its side and cut the bones away from the roast, then slice the meat to your desired thickness and cut the ribs to serve as beef ribs.


Ready to be served.


Here is a picture of how to cut the bone from the roast. Lay on the side and close to the bones cut along the ribs as shown.

A video will be available shortly on our YouTube channel and iTunes podcast series.


-Kevin
Pepper Pilot BBQ & Spice Co.
www.pepperpilot.com

EggNorth

I was a little worried when I scrolled down to see all that salt, however the final product looks great!

Hoss

BEAUTIFUL!

RRP

Kevin,

I used to use a similar method and what I found was adding one egg to the mixture made the paste adhere to the meat plus to itself and even covered the vertical sides. Then after it was done the "salt shell" would break off in big chunks.

Ron

Little Steven

Ron,

Several egg whites works very well. Haven't done beef but have done salmon lots.

Steve

Richard Fl

I love to do them with salt also, really holds the moisture but no burnt ends unless you do not do the salt on the ends. Here is a link to a great method. Happy Holidays!

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=756720&catid=1Great e

PepperPilot

Thanks for the tip. The shell did crumble a little bit this time, but usually that is due to too much water in the mix. I like the egg idea and will try it out next time.

Kevin

danny285

Looks great but why all the Salt, What purpose does it serve??

Little Steven

Danny,

The salt and whipped egg whites creates a permeable crust. Moisture stays in but smoke and flavour can get through. Almost no salt flavour is transferred.

Steve

PepperPilot

Once it is cooked the salt hardens and cracks right off. It does not leave a salty taste from the casing. Rather by encasing the meat in salt it allows the meat to retain most of its moisture and roasts very evenly. The salt actually protects the meat from the heat of the cooker and regulates the heat as it penetrates into the meat.

Kevin

RRP

Steven, since you such a serious no yoke kinda guy I looked back at my cook book and see I only used the whites as you said!

danny285

Very Interesting, never heard of anything like that.

Desert Oasis Woman

:woohoo:
be right over!
goooddd lookin' cow, man