Salt crust or no salt crust for prime rib?

BlueOvalBruin

If yes, do you have any recipes? I have a nice USDA Prime standing rib roast sitting in my fridge, doing a little dry aging. Looking for the perfect recipe for it. Mad Max's recipe looks good for the no salt-crust crowd. Thanks.

Richard

BlueOvalBruin,[p]This method also works very well with whole fish, with lemon slices and dill or spice of your choice.[p]Beef, Prime Rib, Roast, Rock Salt, Brian Green
[p]1 Bone in Rib Roast
2-3 Lbs Box Rock salt
1 Box Box Foil
1 Deep disposable foil turkey pan




1 Instructions:
2 Wash roast with water.
3 Set temp to 300 degrees.
4 Bone in Rib Roast. Any size will do. In a large disposable pan, such as a pan to cook a turkey in. Line the pan with foil, enough to cover the top of the roast loosely. Rinse off the roast with water and place in the pan. Pour in enough rock salt to cover the entire roast. Cover the roast with the foil and cook at 300 degrees until it reaches 160 degrees.
5 when finished, the rock salt will have fused together and created a shell around the roast. Break off with a small hammer and dispose of salt. It's ready to carve.


Recipe Type
Main Dish, Meat

Recipe Source
Author: Brian Green - Hoover Alabama Email: bpgreen@bellsouth.net[p]Source: BGE Forum, Brian Green, 03/08/05[p]10/05 I have done a few in the oven over the years, but have placed cheap mustard over the fat cap and seasoned with pepper. Also raised the temp to 350*F and placed salt on the bottom. Some day will try on the BGE. Richard

George

BlueOvalBruin, for salt crusted prime rib see link below.

[ul][li]Perfect Prime Rib[/ul]

stike

BlueOvalBruin,
dunno nuthin about the salt, but just make sure you are at 36 (between 34-38 degrees). i hadn't realized my temps were a tick high until too late.[p]in those ranges you are aging, above them, you are spoiling.[p]

Clay Q

Richard,
Thanks for the recipe, I would like to give this a try on whole lake trout or coho salmon.
Clay

fishlessman

ClayQ,
do you have any recipes for lake trout that are any good. been looking for recipes for those but havent found anything i like yet

Clay Q

fishlessman,
I don't do to much with trout outside the standard grilling skin side down direct, brushed with butter and seasoned with paprika, salt, black pepper or DP, or in a cast iron pan with ghee butter, or baked in a pan smothered in white sauce garnished with dill.
The best lake trout and steelheads I've tasted are pulled from Lake Superior or Canadian lakes, ice cold waters year round. I've fished both and I recommend the 6-8 pounders if you can get them, above 10 pounds the taste starts to get oily, might be what your getting.
Clay

fishlessman

ClayQ,
i can get them out of sebago in maine, gin clear 300 plus feet deep. theres big ones in there, but lakers in the 5 pound range are abundant. i dont usually fish for them because ive never been able to cook them to my liking. the only way ive half liked them was steaked, marinated in a thick sweet terryaki type glaze then over cooked so it was more like candy. the five pounders are extremely easy to catch in this lake with leadcore handlines. always looking for laker recipes, not too much out there on how to cook them.

George

Richard, do you rally mean to cook the roast to 160°, or was that a typo?