Rock Salt ROasted Prime Rib Roast in a Maca 22
Posted: Fri Aug 14, 2009 5:02 pmDave’s Slow roasted Prime Rib
David Herzog
3 whole 7 bone prime rib roasts (15 to 22 lbs.)
1 cup black pepper
1 cup granulated garlic
½ cup granulated onion powder
2 cups kosher salt
2 40 lb. bags water softener rock salt crystals (do not use granules)
In a medium bowl, combine pepper, garlic, onion and kosher salt. Stir well. Rib spice mixture all over all sides of each roast, set aside on a sheet pan. Pour a 1” layer of rock salt in the bottom of a 22” Maca Dutch oven. Place one roast to one side but not touching the cast iron. Pour in enough rock salt to cover the roast half way, then layer rock salt around the roast. Place the second roast in the void of rock salt and fill in the gap between roasts with a ½” layer of rock salt. Pour in enough rock salt to fill the second roast ½ way. Place the third roast over the first roast and pour in rock salt for a ½” layer between the first 2 roasts. Fill the remaining space with rock salt, covering all of the meat. Place the lid on the oven put 2 rings of briquettes under the oven and 2 ½ rings on the lid. Bake the roasts for 3 ½ hours maintaining the coals as needed.
Serves 45 to 70 1 lb. servings
90 to 150 8 oz. servings
David Herzog
3 whole 7 bone prime rib roasts (15 to 22 lbs.)
1 cup black pepper
1 cup granulated garlic
½ cup granulated onion powder
2 cups kosher salt
2 40 lb. bags water softener rock salt crystals (do not use granules)
In a medium bowl, combine pepper, garlic, onion and kosher salt. Stir well. Rib spice mixture all over all sides of each roast, set aside on a sheet pan. Pour a 1” layer of rock salt in the bottom of a 22” Maca Dutch oven. Place one roast to one side but not touching the cast iron. Pour in enough rock salt to cover the roast half way, then layer rock salt around the roast. Place the second roast in the void of rock salt and fill in the gap between roasts with a ½” layer of rock salt. Pour in enough rock salt to fill the second roast ½ way. Place the third roast over the first roast and pour in rock salt for a ½” layer between the first 2 roasts. Fill the remaining space with rock salt, covering all of the meat. Place the lid on the oven put 2 rings of briquettes under the oven and 2 ½ rings on the lid. Bake the roasts for 3 ½ hours maintaining the coals as needed.
Serves 45 to 70 1 lb. servings
90 to 150 8 oz. servings