Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Sunday, December 18, 2016

Salt Roasted Prime Rib

Prime Rib is perfect for Christmas. The best way to prepare prime rib is by salt roasting it. Salt roasting happens when you encase a piece of meat in a thick layer of salt and bake it. As the meat cooks, the salt forms a seal around the meat, trapping the juices and flavors. The meat is both roasted and steamed. This is simple and so good.

Servings: 8-10
Time:  Prep: 20 minutes; Cook: 2 -3 hours
Hardware:  Cups and measuring spoons, roasting pan, meat thermometer, large mixing bowl, a plate, tinfoil, cutting board, knives

Salt Encrusted Prime Rib     
 Usually, you would remove the fat before serving, but I like the fat

  • 4 lb Prime Rib Roast
  • ½ cup olive oil
  • 2 tablespoons minced rosemary
  • 1 tablespoon fresh thyme
  • 3 cloves garlic
  • Pepper
  • Box of kosher salt
  • Large bowl
  • Water

  1. Preheat oven to 225˚. 
  2. Mince the rosemary, thyme and garlic. Mix the herbs with the oil.
  3. Rub the herbs and oil all over the roast. Sprinkle the roast with pepper.
  4. Put about 3 cups of kosher salt into the large bowl. Add about ½ cup of water. Keep adding until the salt can be mounded up and hold its shape.
  5. Cover the bottom of the roasting pan with a layer of salt. Place the roast, bone side down, onto the salt. Pack the roast in salt. You may need to add more water or more salt. It is important that the roast be encased in salt.
  6. Roast for 30 minutes per pound or until the thermometer reads 135˚ when inserted into the middle of the roast.
  7. Place on a large plate, loosely tent in foil and allow to rest for at least 30 minutes. Remove all the salt from the roast before carving.
  8. To carve, place the roast on a cutting board, fat side up. Remove the meat from the bones by slicing horizontally. Then cut slices vertically from the fat side down.

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