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Salt- and Herb-Crusted Prime Rib with Fresh Horseradish Sauce

Total Time
3 hrs

Resting Time
1 hr 30 mins

Total Time
4 hrs 30 mins

Packing a prime rib roast in a salt crust keeps it moist and makes those richly seasoned end pieces hot items at the table. This herb-crusted prime rib looks gourmet and is full of flavor.

Salt- and Herb-Crusted Prime Rib with Fresh Horseradish Sauce

Photo: James Baigrie; Styling: Karen Shinto
 1 four-rib beef rib roast (about 8 lbs.), fat trimmed to 1/4 in.*, or 1 boned, tied beef cross rib (chuck) roast (4 to 6 lbs.)
 8 garlic cloves, slivered lengthwise
 1/2 cup extra-virgin olive oil
 1/4 cup chopped fresh rosemary leaves or 2 tbsp. dried
 1/4 cup chopped fresh thyme leaves or 2 tbsp. dried
 3 tablespoons freshly cracked black pepper
 1 cup coarse sea salt
  Fresh Horseradish Sauce (see link in step 5 below)
Step 1

Rinse roast and pat dry. With a small, sharp knife, make small slits all over the meat, and insert a piece of garlic in each.

Step 2

In a small bowl, combine olive oil, herbs, and pepper. Rub mixture all over meat, wrap airtight, and chill overnight.

Step 3

Remove beef from refrigerator 1 hour before roasting. Preheat oven to 450°. Set roast, fatty side up, in a roasting pan. In a small bowl, mix salt with 2 tbsp. cold water to moisten. Press mixture over the fatty side and the ends of meat.

Step 4

Roast for 25 minutes, then lower oven temperature to 350°. Continue roasting until a thermometer inserted into the center of thickest part of meat reaches 125° for rare (or 130° for medium-rare; the ends will be more done), 1 1/2 to 2 hours longer. Let rest in a warm place 30 to 40 minutes.

Step 5

Scrape as much salt off roast as you can. Cut string holding meat and bones together. Transfer roast to a cutting board, cut into 1/3- to 1/2-in.-thick slices, and arrange on a platter. Cut between bones and add them to platter. Serve with Fresh Horseradish Sauce.

Step 6

*For easy carving, have the butcher cut the rib-eye muscle from the bones, then tie the meat and bones back together for roasting.

Step 7

THE WINE: Serve Cabs in a range of prices (see Wine Picks, below), and play the high-low game: Have people choose their favorite and guess the price. You'll be surprised at what comes out on top.

Step 8

Wine Picks: Cab Choices for the Main Event:

Step 9

Robert Sinskey Vandal Cabernet Sauvignon 2004 (Los Carneros, Napa Valley; $48). Lively cassis and dark berries play over a foresty bed of juniper, cedar, and mocha flavors.

Step 10

Robert Sinskey "SLD" Cabernet Sauvignon 2004 (Stags Leap District, Napa Valley; $85). The winery's showcase wine-elegantly structured, with complex layers of dark plums and cherries, cedar, and espresso.

Step 11

Spottswoode "Lyndenhurst" Cabernet Sauvignon 2005 (St. Helena, Napa Valley; $60). A plush wine with classic cassis, dark chocolate, a touch of cedar, and fine tannins.

Step 12

The Girls in the Vineyard Cabernet Sauvignon 2005 (Red Hills, Lake County; $20). A great-value, fruit-driven Cab made by old friends of the Sinskeys. A little mint and a few herbs lurk under juicy black cherries.

Step 13

Note: Nutritional analysis is per 6-oz. serving without sauce.

Nutrition Facts

Amount Per Serving
Calories 427Calories from Fat 53
% Daily Value *
Total Fat 25g39%

Saturated Fat 9g45%
Cholesterol 136mg46%
Sodium 859mg36%
Total Carbohydrate 1.7g1%

Dietary Fiber 9g36%
Protein 47g94%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.