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Combine salt and pepper in a small bowl. Pat prime rib with clean paper towels. Rub salt and pepper mixture all over rib roast at least 2 hours prior to cooking (it is okay to not use all of the salt and pepper mixture - use your best judgment);; After rubbing with salt and pepper, leave out to allow the roast to come to room temperature.


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1. In a food processor, combine the salt, black pepper, garlic, rosemary, and chile powder and process until well combined and the garlic and rosemary are finely chopped. Add the olive oil and pulse to form a paste. 2. Place the prime rib roast on a cutting board, bone-side up, and rub with 1 tablespoon of the salt paste. 3.


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Brush roast with Worcestershire sauce; sprinkle with pepper and garlic powder. Place roast on layer of salt, fat side up. In a small bowl, mix water and remaining salt (mixture should be just moist enough to pack). Beginning at the base of the roast, press salt mixture onto the sides and top of roast. Roast 15 minutes. Reduce oven setting to 325°.


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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.


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Mix together the salt*, black pepper, dried thyme, dried rosemary, and garlic powder in a small bowl. Mix until combined. Spread the spice mixture evenly on your seasoned prime rib before cooking. Alternatively, you can store the mixture in a jar and store it until you are ready to use it.


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