Tonight I had the pleasure of eating an amazing & delicious dinner, with people I love dearly and that I didn’t have to cook. My family is in MI but I’m lucky enough to have been accepted, with open arms, to an incredible family in TN. Tonight was full of conversation, laughs, great food and wine. Thank you so much to David and Debbie Keebler for a wonderful evening.
Salt encrusted prime rib
Heat oven to 425 and line shallow baking pan with aluminum foil
- 4-6 lb beef prime rib roast, trimmed
- 1 TB olive oil
- 2-3 tsp cracked black pepper
- 1 box (3 lb) coarse kosher salt
- 1 1/4 C water
Brush meat with olive oil, season with pepper. In medium bowl, mix salt and water to form a paste. Pat 1 1/2 C of salt paste in the bottom of pan, creating a base 1/2 – 1 in larger than roast. Place roast in center of salt base and pat remaining salt paste over the roast, covering it completely. Bake 1 to 1 1/2 hrs for medium rare. Let meat rest 15 minutes prior to slicing so the juices redistribute. This dish pairs nicely with baked sweet potatoes and roasted asparagus.