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X-MAS PRIME RIB- Salt Crusted

Discussion in 'Off Topic Threads' started by noknock1, Dec 26, 2011.

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  1. noknock1

    noknock1 Active Member

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    Turned out great!!! Extremely flavorful and juicy. Packed the meat with as close to we could get... fresh thyme, rosemary, and fresh cracked peppercorn. Whipped up the salt crust which was a bit of a challenge on first batch...

    Anyways we will use this again. I am surprised how the meat does NOT absorb the salt!

    I went 325 degrees and pulled it out at 130 degrees, I cracked open immediately and let rest for 20 minutes. Temperature still climbed to about 138. Next time I will pull out at about 122 degrees. We like ours truly rare/medium...

    Still incredibly delicious.

    I weighed mine in paper and it came in at just over 10 pounds. Cost me $92.90. Was suppose to be frenched, but that was just a miscommunication between me and the butcher...

    Now I am excited enough to try this on some other types of meat!

    I also am surprised how hard that salt crust turned out!!! That was pretty cool!

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  2. Stl Flyn

    Stl Flyn Well-Known Member

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    This is the method used on our Christmas Prime Rib. It also works great on fish.
     
  3. twotimer

    twotimer Member

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    My wife uses that recipe on a whole red snapper. Comes out very moist, and you are right, it doesn't taste like salt. Probably one of my favs. Use kosher salt. Mike
     
  4. noknock1

    noknock1 Active Member

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    3 cups flour, 12 cups kosher salt, 3 egg whites... I used the paddle in the electric mixer on low speed and added to much water first time, so I kept adding flour, etc...

    slowly add in water and the aforementioned batch will be plenty to cover a 10 pound prime rib.
     
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