Alaea Salt Seasoned Prime Rib Roast

Alaea Salt Seasoned Prime Rib Roast
2 hrs 30 min
6 Servings


5 lb
prime rib roast
2 Tbsp
Hawaiian Alaea salt
6 clove
garlic (roughly chopped)
1 tsp
black pepper or peppercorns
1 tsp
rosemary (roughly chopped)
2 Tbsp
thyme (roughly chopped)
1 cup
red wine
2 1/2 cup
beef stock
sprigs of thyme
Prep Time:
2 hrs 30 min
Total Time:
2 hrs 30 min


Preheat oven to 425° F.  Make sure rib roast is at room temperature.  In a food processor, pulse together salt, garlic, peppercorn and herbs.  Rub mixture on prime rib roast.  Place on oven rack and roast for 15 minutes, then lower oven temperature to 325° F and cook about 15 minutes per pound.  Using a meat thermometer inserted in the middle, make sure the temperature reads 120° F for medium rare or 130° F for medium.  Remove, set aside and let rest at least 20 to 30 minutes before carving.

To make jus, add wine to sauce pan and reduce on high heat for 5 minutes, until wine has thickened.  Add beef stock, 2 sprigs of thyme and reduce another 10 minutes.  Taste the jus, then gradually add pan drippings to the reduction (making sure it doesn’t get too salty).  Avoid adding large chunks of salt.  If the jus does get too salty, add a little beef stock until the flavor has evened out.  Serve by carving meat at the table adding a dollop of horseradish on the side.

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Chef Joanne Chang