Lawry's-style Prime Rib

Bluecrab3

Tried the Lawry's method of Prime Rib. Placed in roasting rack over rock salt. Let her cook at 350* until hit 132*. Foiled for 15 mins and it was prime time prime rib. I actually used the Lawry's Seasoned Salt on the roast, and would have stuck with good old salt and pepper or for a kick some JH Old Stockyard (for my taste)...although mighty good!!!! Here's a pic...

edbro

What does the rock salt in the pan do? How does it affect the meat?

Bluecrab3

The rock salt acts much like cast iron and transferrs the heat directly to the meat in a even fashon all around the meat--in theory. I am not a chef, but it was darn good.

Hoss

Lookin good!

EGC

Looks mighty fine on my screen. Hope it tasted as good or better than it looks.

stike

not all around it. just where it sits...

mojo

Looks delish! Just curious - help a newbie out ... why didn't you place the drip pan on top of the plate setter (beneath the grid) and place the meat directly on the main grid? Did you do this intentionally to raise the meat higher by placing it on the v-rack? I would consider this a 'double-indirect' method of cooking, since there are now 2 barriers between the fire and the meat.

edbro

I think he is trying to be true to the recipe. I looked it up. The recipe says "Spread rock salt evenly over bottom of heavy roasting pan; place wire roasting rack on top of salt."

http://www.lawryschicago.com/theprimerib_dallas_recipes.asp

Bluecrab3

Exactly