Standing Rib Roast In Rock Salt

• 4 -6 lbs prime rib roast (adjust accordingly to approx. l lb. per person)
• garlic (cloves slivered)
• Worcestershire sauce
• rock salt (8-10 lb. bag, depending on size of roast and roasting pan)

1. Let beef roast set to room temp.
2. Preheat oven to 500 degrees.
3. With sharp steak knife puncture roast all over, placing slivered garlic in each puncture.
4. Simply insert end of knife and place sliver of garlic down along blade, deep into the roast, before removing knife.
5. Rub entire roast generously with worchestershire sauce.
6. In roasting pan just large enough to hold roast, cover bottom with rock salt.
7. Place roast on rock salt.
8. Then cover roast completely with more rock salt, so that no meat is uncovered.
9. Meat should not touch sides of roasting pan, but be completely encased in rock salt.
10. (Note: I gently spray a slight amount of water over top of salt to enable it to"hold and set" firmly.) Place in 500 degree oven and roast for 15 minutes per pound.
11. Remove meat from pan and place on cutting board, brushing off all rock salt, and cover with foil for 15-20 minutes before carving.
12. Serve with favorite horseradish sauce.
13. I prefer fresh ground horseradish from any supermarket deli.
14. Horseradish can be made milder by mixing with mayonnaise.

prime, garlic, worcestershire sauce, salt

Taken from www.food.com/recipe/standing-rib-roast-in-rock-salt-49489 (may not work)