salt-crusted prime rib


  • 1 1/2 Cup Jacobsen Salt Co. Pure Kosher Sea Salt

  • 3/4 Cup coarse ground black pepper

  • 1 Head garlic, peeled

  • 1/2 Cup rosemary

  • 2 Tablespoon chile powder

  • 3/4 Cup extra-virgin olive oil

  • 1 (15-16 lb) 6-bone prime rib roast




In a food processor, combine salt, pepper, garlic cloves, rosemary and chile powder and process until fine. Add the olive oil and pulse to form a paste.


Place the prime rib roast on a cutting board, bone-side up and rub with 1 tablespoon of the salt paste.


Transfer the meat to a large roasting pan and place bone-side down. Pack the salt paste all over the fatty surface, pressing to help it adhere. Let the prime rib stand at room temperature for 1 hour.


When ready to cook, set Z Grill temperature to 450°F and preheat, lid closed for 15 minutes.


Roast the prime rib for 1 hour, or until the crust is slightly darkened. Lower the Z Grill temperature to 300°F and roast for about 2 hours and 15 minutes longer, or until an instant-read thermometer inserted into the center of the roast (not touching the bone) registers 125°F for medium-rare.


Transfer the roast to a large carving board and let the meat rest for 30 minutes.


Carefully lift the salt crust off the meat and transfer to a bowl. Brush away any excess salt.


To remove the roast in one piece while keeping the rib rack intact, run a long sharp carving knife along the bones, using them as your guide. Leave on 1/2 inch of meat, or more if reserving for leftovers.


Carve the prime rib roast 1/2 inch thick and serve, using some of the crumbled salt crust as a condiment.

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