Twenty-eight day aged prime ribs are slowly roasted under a mountain of rock salt, resulting in a remarkably juicy and tender roast beef. Served with freshly grated horseradish and house made au jus.
beef prime rib
lawrey's seasoning salt
coarse ground pepper
Cover bottom of roasting pan with food-grade rock salt. Place prime rib, bone side, on salt. Season rib with 1 Tbsp seasoning salt and 1 tsp pepper for each 4 lbs of roast. Cover rib completely with rock salt and place in 210-degree oven for 9-10 hours. Roast until internal temperature measures 125-degrees. Remove from oven and let rest for 30 minutes to set the juices and make the roast easier to carve. When ready to serve, remove all salt from rib and carve.
from Stanley & Seafort's kitchen