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Discussion Starter · #1 ·
Well Sat night I'm hosting a small dinner for family with a new recipe.
Dad might even get involved with this.
Here is it is. I'll post the results sat evening after everyone eats and i get the dishes done.
This will be a candle light dinner (believe that?) Need I take pictures? lol


Herb Salt Crusted Prime Rib


3 1/2 pounds beef rib roast
1/4 cup Worcestershire sauce
1 tablespoon seasoned pepper, salt free
1 (3-pound) box kosher salt
2 packets Italian dressing mix
2 large egg whites
1/2 cup water
1 (14-ounce) can low-sodium beef broth
1 packet onion soup mix

Preheat the oven to 500 degrees F. Line a roasting pan with aluminum foil.
Rinse the roast, pat it dry, and bring it to room temperature. Sprinkle with the Worcestershire sauce and seasoned pepper.
In a bowl add the kosher salt, Italian dressing mix, and egg whites and stir to combine. Sprinkle water over the top of the salt mixture until it is well-moistened, but not wet.
Place a 1/2-inch layer of the salt mixture in the middle of the roasting pan, slightly larger than the diameter of the roast. Place the roast, fat side up, on top of the salt. Insert a meat thermometer into the center of the roast. Carefully pack the remaining salt mixture onto the meat, covering it completely.
Place the roast in the oven and reduce the temperature to 425 degrees F. Roast for 14 to 16 minutes per pound, or until the thermometer reads 5 degrees F less than desired temperature. Final temperature for rare will be 130 degrees F; 135 degrees F for medium rare; 140 degrees F for medium.
Remove the roast from the oven and let it rest for 5 minutes.
For jus, in a small saucepan over medium heat, add the beef broth and bring it to a boil. Reduce the heat, add the soup mix, and simmer for 5 minutes. Remove from the heat.
Remove the salt crust from the roast by breaking it and peeling it away. (You will probably need a hammer to do this.) Slice the meat to desired thickness and transfer slices to a platter. Ladle a small amount of jus over the top of the meat; serve remainder of jus on the side.
Cook's note: Have your butcher remove the ribs from the roast.
 

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Our butcher cuts out the bones and then ties them in place for the flavor.then you cut the string and have a nice chunk of meat.:D Sounds Yummy.
 

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I'm bringing sexy back
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The recipe looks good. I've seen some of the chefs on the foodnetwork do the salt coating to fish and it will harden up around the meat. I wish you luck with this FE. What side dishes are you planning to have with this.
 
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Discussion Starter · #4 ·
Let's see, to get things started, various cheese/crackers, a veg tray. Beer and wine.
Then to the salad, green leaf, red romaine, radishes, carrots, red cabbage and maybe onions.
With the dinner, steamed veg (green/yellow beans and carrots) dinner rolls and maybe something else (hints are good!lol)
Then onto something sweet, most likely cheese cake with raspberry or strawberry?
 

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I'm bringing sexy back
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Sounds delicious FE. But be warned, you might have trouble getting rid of your guest if this meal is as good as you posted!
 

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I'm bringing sexy back
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And I forgot, garlic twice baked mashed potatoes (small reds with skins)
They are the best!!!! Some people don't care for the skins in the mashed potatoes but I love'm. I even eat the skin from a regular baked potatoe. I don't know FE - I think you're going to have to call the cops to have these people removed after dinner's over. They're gonna wanta stay! Hope you got the room.
 

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I like the Yukon Golds with skins, cut into 1" cubes, drizzled with olive oil and garlic herb seasoning then baked at 425 for 25 minutes. Turn once till golden brown on a couple of sides.
 
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