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Stanford Restaurant and Bar Prime Rib
1 Prime Rib Roast (9-11 lbs.)
1 1/2 oz. Worcestershire Sauce
1 T. Cracked Black Peppercorns (8 mesh)
1 T. granulated garlic
1 t. granulated onion
2 C. rock salt
1/4 C. water
Remove prime rib roast from wrapping and place on roasting pan. Coat the rib roast with Worcestershire Sauce. Evenly distribute the cracked peppercorns over the top of the roast. Then add the garlic and the onions granules. (Add the pepper first so it will stick to the worcestershire sauce.)
In a separate bowl combine the rock salt and the water. Mix well.
Carefully pack the rock salt over the top of the prime rib in a large rectangular section approximately 6" wide by 14" long by 3/4" thick. Use all of the salt, and keep packed together. (During the cooking process this will become a slab, removable when complete.) Place rib roast in a 225°F oven and cook for approximately 1 3/4-2 hours to achieve a temperature of 110-115°F.
Remove and let rest for 1/2 - 1 hour, then remove salt cap and any residual pieces of salt.
Slice as desired.
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