Doesn’t that name just SOUND intriguing?

And delectable.

My mouth is watering just thinking of the flavor of a juicy prime rib with a salt crust. Hoo boy!

Try this one this weekend and let me know how it tastes! (As if I can’t already imagine it. . . flavorful, tender, yummy . . . )

Salt Crust Prime Rib
(serves six to eight)
1 5 lb. Prime Rib Roast
6 Cups Kosher Salt
3 Egg Whites
1 Cup chopped fresh herbs (parsley, chives, thyme etc.)
Fresh Ground Pepper

Mix the Salt and egg whites in a large bowl to create a stiff, snow-like consistency. Cover the roast with pepper and the herbs. Place one third of the salt in a pan and place the roast on top. Pack the rest of the salt around the roast until it is completely covered and encased tightly. Cook in a 350 degree oven for 25 minutes per pound of roast or until a thermometer reads 130 degrees. Remove from the oven and let stand 30 minutes before slicing. Remove the salt crust at the table with a hammer for a dramatic flair.

All right, that was my attempt at sounding British.

Successful?

Perhaps not.

At any rate, try this recipe for prime rib with Yorkshire pudding and your whole family might be saying things like,

“This meal is spot on!”

“I’d fancy some milk with this, Mum!”

“Darling, this is so brilliant I’m tickled down to me knickers!”

Traditional Roasted Prime Rib Au Jus w/ Yorkshire Pudding

(serves six to eight)

1 5 lb. Prime Rib Roast

2 Tablespoons neutral Oil such as Canola or Safflower

1 Cup Red Wine

1 Cup Beef Stock

1 Tablespoon Dijon Mustard

1 Tablespoon Worcestershire sauce

2 Garlic Cloves, minced

½ white Onion, minced

1 Cup Flour

1 Cup Milk

4 Eggs

1 tsp. Salt

Salt and Pepper

Cover the prime rib liberally with salt, pepper, onion and garlic and sear in a hot pan with the oil over high heat. Transfer the pan to a 250 degree oven and continue cooking for about two and a half to three hours, about 30 minutes per pound, or until an internal read thermometer reads 130 degrees. Towards the end of the roasting time, combine milk, flour, eggs and salt. Whip with a whisk or hand mixer to incorporate air and set aside. Remove pan from oven and place the prime rib on a platter to rest for 20 minutes. Bring oven temperature up to 450 degrees. Drain off liquid from roasting pan and reserve. Return pan to high heat and add wine, using a wooden spoon to scrape all of the drippings up. Reduce wine by half and add beef stock and reduce by half. Separate the fat and the liquid from reserved drippings. Add liquid to the Au Jus and whisk in the mustard and Worcestershire and set aside. In a muffin tin, add equal portions of the reserved fat into the bottom of each muffin tin. Add the flour mixture to each tin and fill half way. Place into a 450 degree oven and bake for 15 minutes. Be careful not to open the oven while the pudding is baking or it could fall. Remove and serve.

This recipe is for a fancy-Dan prime rib that is to-die-for. It’s gently smoked and garlicky. YUM.

I have an outdoor smoker that I love. You can check out the one I have here. I have the model 1400 and I really dig it.

One thing about the recipe below and my smoker is that I don’t have to soak the wood chips in water for use in mine. You just put the wood chips directly in the wood box — sparingly. So keep that in mind depending on what kind of smoker you’re using.

And check out the selection of prime rib here. Oh, sweet juicy goodness.

Grilled, Smoked Prime Rib
(serves six to eight)

1 5 lb. Prime Rib Roast
2 Clove Garlic minced
2 Tbsp. Ancho Chile Powder
1 Tbsp. Ground Cumin
1 Tbsp. Paprika
1 Tbsp. Oregano
1 Tbsp. Sage
Salt and Pepper
Wood chips for smoking, such as hickory, apple or cherry

Combine the spices and garlic in a bowl with the garlic, salt and pepper and mix to combine.  Coat the Prime Rib heavily and evenly and set aside until the coals are ready.  Get coals ready for grilling and soak wood chips in water, wine or apple juice for smoking.  When the coals are extremely hot, sear the roast over the hottest part of the grill evenly on all sides.  Add the wood chips to the smoker and move meat to the coolest part of the grill.  In a flat smoker, this is farther from the firebox.  In a column smoker, this is higher up from the coals.  In a separate outdoor smoker, this is at the very bottom. The ideal smoker heat and time is 300 degrees for two hours.  If you don’t have a thermometer on your smoker, continue checking the coals and/or wood chips.  Use a meat thermometer until your roast has an internal temperature of 130 degrees.  Remove from the smoker and let rest thirty minutes before slicing.