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January 6, 2006
Standing Rib Roast in Salt Crust
Here's the standing rib roast we had for Christmas dinner. I posted some pictures and the marinade here, in case you missed the original post.
It turned out really well, the extra day I spent marinating it was well worth the effort. This was pulled from the oven at 130º, rested for a few minutes, then I carved it into indiviual portions. My family doesn't care for medium rare beef for the most part, so I've had good luck placing individual slices onto a sheet pan and putting it back into the oven for a few minutes. This also creates a nice bit of au jus as well, so everyone's happy.
Here's a shot of the roast just out of the oven. Notice the salt cracked a bit, but that's fine.
Is the extra work and expense of the salt worth it? I think so, for special occasions. I can make a great prime rib without it, certainly, and now that I've done this a few times for the family, I probably won't do it again for a while. I have to say it again, though, the presentation is terrific, and the little chunk of salt, loaded up with juices that I serve with each slice adds a huge amount of flavor. Just take your time putting the salt on, don't make the mix too wet, and don't pat too hard. Easy does it.
Quit drooling!!!! Give it a try some time.
Posted by The Pragmatic Chef at January 6, 2006 8:20 AM
Filed under:
Beef
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What did you have for dinner last night?