Prime Rib

By AM Northwest Staff


  • 1/3 cup olive oil
  • 1/4 cup grated onion
  • 1 tsp garlic salt
  • 1 tsp dried basil
  • 1/2 tsp dried marjoram
  • 1/2 tsp dried thyme
  • 1/4 tsp pepper
  • 1 4-6 lb boneless beef roast (prime rib, rib eye, eye of round) 1 3-lb box coarse kosher salt 1 1/4 cup water

Combine oil, onion, garlic salt, basil, marjoram, thyme, and pepper in a large, self-sealing plastic bag and mix well. Add roast and coat well with the marinade. Marinate in refrigerator 2 hrs or overnight. Preheat oven to 425. Line roasting pan with aluminum foil. In a large mixing bowl combine kosher salt with 1 cup water and mix with hands until well-moistened. Pat 1 cup paste about a ½ inch thick in the pan. Using paper towels, pat the roast dry and insert meat thermometer. Place roast on salt layer; pack remaining salt paste around meat to seal well. Bake for 60 to 70 minutes, or until thermometer registers 140 degrees. (Steam may cause crust to crack slightly). Remove from oven and let stand 10 minutes. Remove the salt crust and discard. Serves 8 to 10.


Wash and cube red potatoes and place in a large plastic bag. Drizzle olive oil and Italian seasonings (basil, rosemary, thyme) into bag with potatoes and the seal and shake the bag to coat potatoes evenly. Place in a roasting dish. Heat oven to 350 and bake for approximately 30 minutes, or until potatoes are tender. Just before 30 minutes, sprinkle grated parmesan cheese over potatoes. Quantity of potatoes is up to you!


Chop romaine lettuce and put in bowl. Add croutons, parmesan cheese, and Caesar dressing. Toss and serve.


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