Standing Rib Roast in Rock Salt

Indulge in the ultimate roast dinner centerpiece with this Standing Rib Roast in Rock Salt, an impressive yet surprisingly simple recipe that guarantees juicy, tender meat encased in a dramatic and flavorful salt crust. This bone-in rib roast is expertly seasoned with a luscious blend of garlic, fresh rosemary, thyme, and black pepper, then lovingly sealed in a thick layer of damp rock salt for a show-stopping cooking technique that locks in moisture and enhances every bite. Perfectly roasted to medium-rare or your preferred level of doneness, this succulent masterpiece emerges with a golden crust that’s gently brushed away to reveal its mouthwatering perfection. Ideal for holiday feasts or special gatherings, this elegant roast pairs beautifully with classic sides like creamy mashed potatoes or roasted vegetables. With a prep time of just 20 minutes and bold, restaurant-quality results, this recipe transforms any occasion into a celebration.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 8

Ingredients

• 5 pounds standing rib roast (bone-in, about 4 ribs)
• 5 pounds rock salt
• 4 tablespoons unsalted butter, softened
• 3 pieces garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 teaspoon black pepper, freshly ground
• 3 tablespoons olive oil
• 1 cup water

Directions

Step 1

Remove the standing rib roast from the refrigerator about 1 hour before cooking to allow it to come to room temperature.

Step 2

Preheat the oven to 425°F (220°C).

Step 3

In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, and freshly ground black pepper. Mix until fully combined.

Step 4

Rub the butter and herb mixture all over the rib roast, ensuring even coverage on all sides.

Step 5

In a roasting pan, create a base layer with about half of the rock salt (approximately 2.5 pounds), spreading it evenly to form a bed. Add enough water to the rock salt to create a slightly damp consistency without it being overly wet.

Step 6

Place the rib roast bone-side down onto the rock salt bed in the roasting pan.

Step 7

Completely cover the roast with the remaining rock salt, packing it tightly around the meat to create a thick crust. Add a bit more water to help the salt adhere, but do not drench.

Step 8

Place the roasting pan into the preheated oven. Roast at 425°F (220°C) for 15 minutes to sear and develop a flavorful crust.

Step 9

Reduce the heat to 325°F (160°C) and continue roasting for about 1 hour and 45 minutes, or until a meat thermometer inserted into the center reads 125°F (52°C) for medium-rare or 135°F (57°C) for medium.

Step 10

Remove the roasting pan from the oven and let the roast rest for 20 minutes. The residual heat will finish cooking the meat and bring it to the desired doneness.

Step 11

Break apart and remove the rock salt crust. Brush away any excess salt stuck to the surface of the roast.

Step 12

Carve the roast between the ribs into thick slices and serve immediately.

Nutrition Facts

Serving size	(4892.0g)

Amount per serving	% Daily Value*
Calories	7434.8

Total Fat 621.1g	0%
Saturated Fat 251.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1938.4mg	0%
Sodium 867213.6mg	0%
Total Carbohydrate 5.7g	0%
Dietary Fiber 1.6g	0%
Total Sugars 0.0g
Protein 439.0g	0%

Vitamin D 158.8IU	0%
Calcium 311.8mg	0%
Iron 42.3mg	0%
Potassium 6211.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.9%

Protein: 23.8%

Carbs: 0.3%