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Post by chief_cook2 on Apr 24, 2007 16:09:44 GMT -6
Prime Rib from the Stanford Restaurant and Bar
1 prime rib roast (9 to 11 lbs) 1 1/2 oz. Worcestershire sauce 1 T. cracked black peppercorns (approximately 8) 1 T. granulated garlic 1 t. granulated onion 2 cups (1/2 lb.) rock salt 1/4 cup 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 onions granules. Add the pepper first so it will stick to the Worcestershire sauce. In another bowl, combine the rock salt and water. Mix well. Carefully pack the rock salt over the top of the prime rib in a large rectangular section about 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(s) in a 225 oven and cook for about 1 3/4 to 2 hours to achieve a temperature of 110 to 115.
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