Serves: 10
Total Calories: 377
Place about 1 1/2 inches of rock salt in the bottom of a deep 14-inch Dutch oven. Mix the pepper, garlic powder, and rosemary together. Rub this mixture onto the prime rib, thoroughly patting in the spices onto the meat. Place the seasoned meat onto the bed of rock salt. Completely cover the entire prime rib with rock salt with about an inch of rock salt on the top of the roast. Place the Dutch oven on the firepan with 12-14 briquets on the bottom and 12-14 briquets on the lid. Cook for about 1 1/2 hours for a medium roast. Take off the heat and let sit for 10-15 minutes, then pull prime rib out of the rock salt. Let the meat rest for a few minutes before slicing. Scrape off excess seasoning. Slice and serve. Horseradish sauce may be added as a garnishment for the prime rib. Cook longer for well done, or cut cooking time for rare.
Spiced with More Tall Tales - Meats
This Rock Salt Prime Rib recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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