Last Prime Rib question.

Car Wash Mike

It seems everyone likes the Kosher Salt. I've never done this and need to know how much. I'm looking at at 4-5 lb. bone-in. Someone said a 1 part Kosher, 1/2 part pepper, 1/2 rub. Just need to know what the amount of the 1 part is.
Thanks, I'm so eggcited about this.[p]CWM

The Other Dave

Car Wash Mike, I always love this question! It NEVER gets old. Problem is though, you never really know if it's genuine. It's right up there with "where is the "ANY" key?"[p]If this is a genuine question, it really doesn't matter what the part is. It can be anything you want. Only depends on how much you want to end up with. For a standing rib roast, try a cup as the "part" you'll probably have enough for another roast later.

WessB

Car Wash Mike,
Are you reffering to the "salt encrusted" prime rib??? or just a general spicing before cooking??? I have done the salt encrusted before and honestly, wasnt impressed with the results, now that could have very well been because of my wrong doings, but the roast came out grey..and I believe I followed the recipe correctly...either way...I would love to offer some advise but I`m not sure what you are asking...[p]Wess

mad max beyond eggdome

Car Wash Mike,
if you are using kosher salt as a seasoning (not for the salt encrusted)there is no hard rule. . .i just give it a good coating (maybe 2 or 3 tablespoons worth). . . and there is no exact proportion to pepper or other stuff either. .this is strictly a matter of taste. . .one thing though. .with the big fat cap on a prime rib, you can be pretty liberal without worry. . .you can even score or poke holes in the top if you want a little more infusion. . .you can also make small knife point holes in the top of a prime rib and insert cloves of garlic. . .i usually spread a good amount of herbs de provence on mine . . .the only slices that will really tell are the end slices anyway. . .and i for one love an end slice of prime rib, crusty from the sear and coated with herbs. . yum. . .this is what i'm cooking saturday night when family comes in. . .

Monkey Puncher

The Other Dave,
what about a good recipe for the au jus for prime rib?

Chef Wil

mad max beyond eggdome,
to add to your phrase of poking holes in the fat cap, Mike could use a filet knife and go right under the fat cap and make a pocket that goes from end to end of the roast, season with salt, fresh cracked black pepper, stick a handful of fresh rosemary ( 5 or 6 sprigs)and maybe a few cloves of garlic, then coat the whole outside with some more seasoning, Cooking it with fat cap up, as the fat renders, it will drip through the seasoning and rosemary thus adding more flavor to the roast.

mad max beyond eggdome

Chef Wil,
that sounds great.. .i hadn't tried that technique before. . .i usually just poke some holes in the top (while you aren't supposed to poke holes in beef, a bone down prime rib is the one roast you can do this to with excellent results). .. i have lots of fresh rosemary in my garden, and this sounds like the ticket for saturday night. . .

TRex

Car Wash Mike,[p]When it comes to salt rubs on beef, I just pour and rub until it looks like the salt container exploded. Lots of the salt falls off during searing, so I'm not so sure you can do "too much."[p]I've cooked beef this way for people who call themselves "salt sensitive," and have never had any complaints (and they would tell me).[p]TRex