PRIME RIB ROAST

4-5lb. Prime Rib Roast (have butcher cut bones off and tie them back on)
2 Cups A1 Sauce
4 Cups Rock or Kosher Salt
Inject Garlic Marinade (optional)


2 TBL horseradish
1 cup whipping cream


2 hours prior to cooking, inject with marinade, or just set out to bring to room temperature.


When ready to cook, pre-heat oven to 450 degrees.


Put a thin layer of rock salt (about the size of the roast) on a foil lined roasting pan.


Liberally coat the roast with A1 so that the entire roast is covered. set the top of the roast down into the salt, pressing down to embed the salt into the A1. Completely cover the remainder of the roast with the rock salt, pressing it into the A1.


Cook for 30 minutes, then turn oven temperature down to 375 Degrees.


Place roast rib side down on roasting pan.


Cook for 1 hour, or until the internal temperature of the roast is between 145-160 degrees F.  (if you pull out at 145, you end up with medium-rare, if you pull out at 160, you end up with medium)


Let the roast stand for 20-30 minutes to let the juices re-distribute.

The roast will be encased in a “shell of salt”. Just hit it with the back of a knife and it will come right off.


While roast is resting, whip the cream and fold in the sour cream.


Save the bones for yummy prime rib soup!!!