Salt-Jacket Prime RIB WITH Horseradish Crème Fraîche
- 30m Prep Time
- 3h Cook Time
- 4h Ready In
A prime rib roast coated in a seasoned salt crust that hardens and browns during roasting, then lifts off before serving. The meat is perfectly seasoned and served with a tangy horseradish crème fraîche.
Ingredients
- 1 partial (4- to 5-rib) prime rib roast (12 to 14 pounds), or 1 full 7-rib roast (18 to 20 pounds)
- 3 cup kosher salt
- 2 tbsp peppercorn blend (ideally a mix of red, green, black, and white) crushed or very coarsely ground
- 1 tbsp dry mustard powder
- 2 tsp garlic powder
- 3/4 cup warm water
- 2 cup crème fraîche
- 1/2 cup sour cream
- freshly grated horseradish
- 1/4 cup chopped fresh chives
- 1 large lemon
- Kosher salt and freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 114 mg
- Iron: 0.72 mg
- Magnesium: 41.2 mg
- Phosphorus: 142 mg
- Potassium: 196 mg
- Zinc: 0.99 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 partial (4- to 5-rib) prime rib roast (12 to 14 pounds), or 1 full 7-rib roast (18 to 20 pounds)
- 3 cup kosher salt
- 1 tbsp dry mustard powder
- 2 tsp garlic powder
- 3/4 cup warm water
- 2 cup crème fraîche
- 1/2 cup sour cream
- freshly grated horseradish
- 1/4 cup chopped fresh chives
- 1 large lemon
- Kosher salt and freshly ground black pepper
Prepare
- 2 tbsp peppercorn blend (ideally a mix of red, green, black, and white), crushed or very coarsely ground
Let's Cook
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Step 1.
Pat the roast dry with paper towels and set it bone side up on a baking sheet.
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Step 2.
In a large bowl, whisk together 3 cups kosher salt, 2 tablespoons crushed peppercorn blend, 1 tablespoon dry mustard powder, and 2 teaspoons garlic powder. Add ¾ cup warm water and stir until the salt is evenly sandy and begins to clump.
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Step 3.
Using your hands, spread about one-third of the salt mixture over the small strip of meat next to the rib bones and pack it into a firm, even layer. Carefully turn the roast over and spread the remaining seasoning over the meat and fat, leaving the meaty ends of the roast clean. Gently rub the exposed ends with your salty hands to lightly season them. Set aside and let sit at room temperature for 1 hour before roasting.
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Step 4.
While the roast sits, make the crème fraîche. In a small mixing bowl, stir together 2 cups crème fraîche, ½ cup sour cream, ¼ to ½ cup freshly grated horseradish (to taste), ¼ cup chopped fresh chives, and the zest and juice of 1 large lemon (about 1½ teaspoons zest plus 3 tablespoons juice). Season to taste with kosher salt and freshly ground black pepper, cover, and refrigerate until ready to serve, or up to 3 days.
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Step 5.
Preheat the oven to 450°F and arrange a rack in the lower third of the oven. Roast the meat for 1 hour, until the salt crust is nicely browned.
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Step 6.
Reduce the oven temperature to 300°F and roast for 2¼ to 3½ hours more (up to 4 hours more for a full 7-rib roast), or until an instant-read thermometer inserted into the center registers 135°F for medium-rare. The top of the roast will be very dark.
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Step 7.
When the meat is done, remove it from the oven and let it rest for at least 30 minutes, or up to 1 hour.
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Step 8.
To serve, remove the crust—it should come off in a few big pieces—and gently transfer the meat to a large cutting board, bone side up. Slice into large slabs between the bones, or carve the meat away from the bones and cut the resulting roast into thin slices. Serve warm, with the crème fraîche alongside.