Stu's Old English Prime Rib
Yield
1 servingPrep
20 minCook
15 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
prime rib roast
|
*
|
| 1 | teaspoon |
monosodium glutamate
|
*
|
| 1 | teaspoon |
paprika
|
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
rock salt
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
prime rib roast
|
*
|
| 5 | ml |
monosodium glutamate
|
*
|
| 5 | ml |
paprika
|
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
rock salt
|
* |
Directions
Rub seasoning into meat.
In a large roaster (not aluminum) pour a layer of rock salt until bottom of pan is completely covered.
Lightly dampen the rock salt with water until salt is just moist.
Place the meat onto the salt in a standing rib position.
Then cover prime rib completely with rock salt and dampen with water.
DO NOT cover the roaster.
Place in preheated oven at 500 degrees.
Roast 15 to 18 per pound (rare 15 minutes).
When cooking time is completed, remove roast.
Break rock salt away from meat with a hammer (hard seal formed).
NOTE: DO NOT use any powder rock salt.
Use only that rock salt that does not sift through the colander.
Prime rib cooked this way becomes fork tender.
