Salt-Crusted Prime Rib Roast

• 1 1/2 cups kosher salt
• 3/4 cup coarsely ground black pepper
• 1 head of garlic, peeled
• 1/2 cup rosemary
• 2 tablespoons chile powder
• 3/4 cup extra-virgin olive oil
• One 15- to 16-pound prime rib roast (6 bones)

1. In a food processor, combine the salt, pepper, garlic cloves, rosemary and chile powder and process until fine.
2. Add the olive oil and pulse to form a paste.
3. Place the prime rib roast on a cutting board, bone-side up and rub with 1 tablespoon of the salt paste.
4. Transfer the meat to a large roasting pan and pack the salt paste all over the fatty surface, pressing to help it adhere.
5. Let the prime rib stand at room temperature for 1 hour.
6. Preheat the oven to 450.
7. Roast the prime rib for 1 hour, until the crust is slightly darkened.
8. Lower the oven temperature to 300 and roast for about 2 hours and 15 minutes longer, until an instant-read thermometer inserted into the center of the roast (not touching the bone) registers 135.
9. Transfer the roast to a large carving board and let the meat rest for 30 minutes.
10. Carefully lift the salt crust off the meat and transfer to a bowl.
11. Brush away any excess salt.
12. To remove the roast in one piece while keeping the rib rack intact, run a long sharp carving knife along the bones, using them as your guide.
13. Leave on 1/2 inch of meat, more if reserving for leftovers.
14. Carve the prime rib roast 1/2 inch thick and serve, passing some of the crumbled salt crust as a condiment.

kosher salt, ground black pepper, garlic, rosemary, chile powder, extravirgin olive oil, prime

Taken from www.foodandwine.com/recipes/salt-crusted-prime-rib-roast (may not work)