This one isn't a handed down recipe. Basically I wanted to make prime rib one time, and researched the topic pretty well. After I had decided on the "salt crust" method, it was all just experimentation from there. Enjoy.

Ingredients

1 Standing rib roast
1 foil roaster pan capable of easily containing the roast (I advise to get the kind with handles)
3 BOXES kosher salt (if you're doing a 2-4 bone roast, you can get away with 2)
1-2 cups NO PULP orange juice
Rosemary
Coarse ground pepper
Spray bottle (cleaned for food quality)

Note on the SALT

Get the big blue boxes usually on the bottom shelf of the spice aisle at the grocery store. Shop for this early as just a few people in the area making this recipe can wipe out a stores stock.

Do not worry, the meat will not be salty. Yes, 3 boxes is a LOT .. the 3rd box may not be opened, but if you don't use it you can return it. Beats needing it and not having it.

Note on the MEAT

Plan on 3/4 to 1 pound per person. This seems like a lot but the sell weight of the roast includes a lot of fat and the bones.

You may see the roast advertised as a standing rib roast.

Have the butcher cut the roast away from the bones, and tie it back on with string. This is a common request for them, and is quick and easy, so they shouldn't grumble or act surprised when you ask.

Preparation

* Fill the spray bottle with orange juice
* Remove the roast from the refrigerator and let rest at room temperature for a couple of hours.
* Put most of a box of salt in the bottom of the pan.
* Spray the salt bed generously with OJ.
* Mix it around and spray again. It will be getting a little "pasty" .. which is good.
* Place the roast (bone side down) on top of the salt bed.
* Spray the roast with OJ
* Sprinkle some roasemary on the roast
* Crack some black pepper on the roast

Note on Preparation

There a million ways to season / prepare the roast. As it is probably the least important aspect (other than getting the salt bed down) feel free to experiment. I've seen wine rubs, fruit rubs (like crushed cherries), spice rubs, cajun rubs, etc...

Making the Crust

* Pour some more of the salt all over the roast
* Spray some OJ over the salt
* Start "packing" the salt firmly onto the roast
* Scoop up some of the "bed" salt from around the sides and start packing it onto the sides of the roast.
* Continue adding salt, spraying, packing, and scooping until the crust is made.
* Spray over the whole thing one last time.
* Determine where you will be checking the temperature with the thermometer. Use a knife tip or something to pre scoop a SMALL access hole in the crust for the thermometer. (Note: one of the most important things is to get the thermometer placement correst! Go for the thickest part of the roast, and always test from the same spot)

Note on the Crust

The goal of the crust is to have a relatively thick layer of salt covering the ENTIRE roast. When the roast cooks the crust will form a hard shell aorund the roast. I do it the way described. Sometimes it's a little irritating if the salt doesn't pack on right. I've seen some people attempt to reduce the difficulty by adding things to the salt such as oil or flour. I may experiment with this next time but so far have only used the method above. Its never been that bad, usually fixed with liberal amounts of swearing and OJ spraying.

Cooking

See complete note below before cooking.

The goal is to cook the roast in the oven until the temperature (according to a thermometer inserted into the center) reaches:

* 110ºF for rare
* 120º for medium-rare
* 130º for medium
* I'm not helping you anymore if you want your prime rib cooked more than medium. Why not just chuck it into the fireplace and pull it out when it's crispy.

* Pre-heat oven to 500ºF
* Cook for 20 minutes
* Check for major cracks in the salt crust. If necessary, gently remove and patch, and quickly return to oven. After this patching excercise, we won't worry if it cracks or not.
* Turn temp down to 275ºF
* Start checking the meat temp once the roast has been on 275ºF for 12 minutes per pound. (it will likely need significantly longer, but you don't want over cooked prime rib)
* Continue cooking/checking until temperature goal is achieved.
* Remove from oven and let rest INSIDE the salt crust for 10 minutes.
* Remove crust (see note below on CRUST) and let rest outside the crust for an additional 15 minutes.
* Cut the roast away from the bones (see note below on RIBS)
* Carve er' up.

Notes on COOKING

You may have read about optimum meat temperatured on other recipes, forums, etc... What a surprising number of them do not mention or seem to take into account, is that the temperature of the meat will continue to rise once leaving the oven. That is why this recipe recommends temperatures lower than what you may be used to. The actual "post-rest" temperature will be around optimum.

As with other aspects of this recipe, there are numerous ways to achieve the goal. I have seen low-temp long-time, high-temp low-time, and everything in between. Reviews of the variations are usually positive, so it's probably not the most important aspect. With that said I achieve the goal by using the above method:

Note on Removing the Crust

The crust will be surprisingly hard! Have the kids come and tap on it to see some interesting expressions.

Resist the urge to taste it, even the juice-soaked parts. (see, I told you so... nasty isn't it?)

The crust is almost completely worthless. The only thing you may want to do is break off a few chunks of the upper crust and serve them on the table alongside the roast (for the salt lovers, and as a decoration / conversation piece).

Note on Au Jus Sauce

As the juices have soaked into the bottom crust, you cannot recover them for au-jus as you can with other recipes. Make your au-jus separately.

Note on the RIBS

They are delicious. Rinse off any remaining crust and cut them apart from each other. Just put them on a plate and leave them laying around. Some adventurous soul will try one, and you will soon have a crowd of people fighting over them like animals after a fresh kill.

Accompaniments

Serve with a crusty bread, red wine, fresh horseradish, stone ground mustard, and a nice au jus sauce.

Experience Notes

I did a 6 bone roast, weight 15#, and used 4.5 boxes of salt. I could have made do with 4 boxes. The cook time was pretty accurate, or would have been if my oven had co-operated.

Reference Links

I don't really remember all of the sites I have visited in my quest for the ultimate prime rib. I've taken some ideas from many. These were in my history so maybe they were of some value at some point.

http://baygourmet.tripod.com/primerib.html
http://www.foodandwine.com/recipes/salt-crusted-prime-rib-roast
http://allrecipes.com//Recipe/kosher-salt-encrusted-prime-rib-roast/Detail.aspx