Roast Prime Ribs of Beef with Salt Crust

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2 1⁄2 hours 12 Servings Print RecipeEmail Recipe


4 1⁄4cupall-purpose flour
3⁄4cupkosher salt
1tablespoonworcestershire sauce
1⁄2mediumonion, grated
1 1⁄4cupcold water
1 7-rib standing rib roast, 18 to 20 pounds


Heat coals banked around heavy-gauge drip pan, or heat gas or electric grill with drip pan to high.

Combine 4 cups flour, the salt, Worcestershire and pepper in large bowl; add onion. Stir in enough water until dough almost cleans side of bowl. Knead dough until stiff but pliable; let rest covered 15 minutes.

Sprinkle meat with 1/4 cup flour. Roll salt dough on lightly floured surface into 20 x 15-inch rectangle. Press dough over back and sides of meat. Place meat rib side down on rack over drip pan; cover grill. Roast until instant-registering meat thermometer inserted in center back of roast away from bone registers 125F, about 12 minutes per pound. Remove from grill; let stand covered loosely with foil 30 to 40 minutes. Remove and discard salt crust.


Be sure to center heavy-duty drip pans under this roast or flare-ups may result. The edges of the salt crust may char slightly. The crust is non edible; remove and discard prior to serving.

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