Steakhouse Prime Rib Recipe: Make Prime Rib Like a Steakhouse (You Won't Believe the Secret Ingredient!) by Margaret Steck

Beef Dinner
8 months ago
Steakhouse Prime Rib Recipe: Make Prime Rib Like a Steakhouse (You Won't Believe the Secret Ingredient!)

Preparing a mouth-watering prime rib comes down to one basic ingredient: rock salt. Here's the recipe for serving six to eight people.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes per pound
Total Time: 1 1/2 hours (approximately) 

Servings: 6 to 8

Ingredients

  • 1 (4-rib) standing rib roast 
  • seasoned salt, for the rib roast 
  • 1 bag (5 pounds) rock salt (also known as ice cream salt)

Here's how to make it:

  1. Preheat the oven to 350 degrees F.
  2. Pour the rock salt on the bottom of a heavy roasting pan and place a wire rack on top. Sprinkle the fatty cap of the standing rib roast with season salt and place on top of the wire rack (fatty side up). Make sure none of the rock salt is touching the roast.
  3. Cooking time is approximately 20 minutes per pound. Insert a meat thermometer into the roast, careful not to touch bone. The thermometer should read 130 degrees F for rare or 140 degrees F for medium rare. 
  4. Once the roast is cooked, take it out of the oven and let stand for 20 minutes before carving.

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Elisa A. Schmitz 30Seconds
Oh yum, Margaret Steck ! Gotta try this. Thank you for sharing! 😋
ICanBoilWater
Use any salt ie table, pink Himalayan, Sea salt etc and pepper, granulated garlic etc versus the chemical based crap in Lawry's seasoned salt and you'll be glad you did. I promise.
Margaret Steck
This is a tried and true recipe I've been using for 20 years! Enjoy!
Donna John
I love prime rib! My father-in-law makes an amazing prime rib for Thanksgiving. Hoping he does another one Christmas Day. I may have to try making one myself, Margaret Steck . Thanks for sharing your recipe.
ErinO
What is the purpose of the rock salt?
Margaret Steck
That's a great question and since this recipe comes from Lawry's The Prime Rib, I've never asked! Until today! I've reached out to them and will let you know their response.
ICanBoilWater
Salt draws moisture. Google Zuni Kitchen Chicken and you'll see the action/benefits of salt. REAL salt, NOT chemical based salt additives like Lawry's seasoned salt.
ErinO
Great, thanks. I have fully encrusted prime rib in coarse salt many times but never heard of your/Lawrys technique. Looking forward to hearing back.
ICanBoilWater
Trust me, stick with your preparation. Try this one and you'll be pretty upset. It takes very little MSG to absolutely ruin anything, unless you are a regular user and just don't know better. To each their own.
ICanBoilWater
Lawry's seasoned salt is primarily MSG. There's not a qualified chef on the planet that would endorse using this garbage on a great cut of meat, or vegetables etc. In my qualified opinion you absolutely should avoid this product, it's horrible. Yes, I was a pro in the kitchen for 5 years, the last half in a world famous 4 star restaurant where I was told by the owners/management that I was the best they had ever seen. I left because there was no money in the kitchen, period.
ICanBoilWater
Adding to my argument/disgust pertaining to MSG I've never understood why it's prevalent in Chinese cooking. It's allegedly a "flavor enhancer" yet in proper Chinese cooking EVERYTHING going in needs no aid in that regard. Fresh quality meats, vegetables, garlic, ginger, Korean red pepper, salted black beans, etc are already extremely flavored and do NOT need a f'n chemical to deliver a flavor impact to add a smile to your face.
ICanBoilWater
This "recipe" is most assuredly a paid advertisement for Lawry's seasoned salt. Go ahead legal counselors, sue me as I will prevail in the courtroom.
ICanBoilWater
Great timing to post"an article/recipe" Literally just in time to absolutely ruin multiple expensive holiday meals. Corporate profits over people having better meals. Bravo.
John francis
Rock salt in the bottom of the pan? (I understand the osmotic effect) Does that actually work? Basic 350 F / 20 min. lb. has always worked just fine for me for beef, pork and lamb. As long as you don’t put anything else in the oven with the meat and screw up the temp., including potatoes in the bottom of the pan.
Joseph Stafford
As a chef of 15 years i can tell you, many great chefs use msg. It helps with developing deeper flavors and i made from a natural extraction from seaweed/algae/mushrooms. Glutamic acids give a richness of flavor, and are present in dry aged meats, mushrooms, aged cheeses, tomatoes, etc. If you doubt just watch david changs shows, or do a little actual research before bombing false information about "ruining". The chinese have used it for anlong time for a reason. As to the use of the salt, it makea little sense, as salt helps with the maillard reaction(browning) if in contact with the surface. Also sense steam will be pushing out of the meat it shouldnt overseason. I would also suggest letting the salt get really hot before putting the meat on it. Theres a lot of techniques of using salt like this, and its always in contact with the salt.
Joseph Stafford
ICanBoilWater 3 star is the top of the star system, so i dont know what a 4 star michelin is...
Joseph Stafford
Also salt is a "chemical" added to food to make it taste better, as is citric acid, sugar is chemically refined...so youre grasping at straws.
Joseph Stafford
As a chef of 15 years i can tell you, many great chefs use msg. It helps with developing deeper flavors and i made from a natural extraction from seaweed/algae/mushrooms. Glutamic acids give a richness of flavor, and are present in dry aged meats, mushrooms, aged cheeses, tomatoes, etc. If you doubt just watch david changs shows, or do a little actual research before bombing false information about "ruining". The chinese have used it for anlong time for a reason. As to the use of the salt, it makea little sense, as salt helps with the maillard reaction(browning) if in contact with the surface. Also sense steam will be pushing out of the meat it shouldnt overseason. I would also suggest letting the salt get really hot before putting the meat on it. Theres a lot of techniques of using salt like this, and its always in contact with the salt.
ICanBoilWater
I never said anything about Michelin. The four star rating was obviously before your time little boy. As far as chemicals go MSG absolutely adds a distinctive synthetic taste to any food it's added to which is impossible to mask. Just because it's been used by Chinese chefs forever doesn't make it a good practice. I stand by my position that msg definitely is a great method of ruining a meal of any sort. Tried & true salt pepper and garlic is the best reliable combo for added depth of flavor to which any additions to which is an open book of imagination and creativity. Msg is just disgusting. I've sent food back anytime it's been added to foods at a restaurant because I expect any professional to know how to properly season versus using that crap. It's completely unnecessary and once again RUINS whatever it touches.
ICanBoilWater
Also little one your grammar is way off. You should have said "you're grasping" Perhaps your usage of msg has affected your brain. Better see a Dr and get a diagnosis before further damage occurs.
ICanBoilWater
Mobil Travel Guide system was founded in 1958 & was replaced by Forbes Travel Guide in 2011. 5 star was the highest rating but 4 star was quite commendable, especially in a tourist attraction town with an international draw. See little one, you can learn something new everyday.
ICanBoilWater
Excuse my error in grammar above, I failed to proof read before posting, oops. It's probably a residual effect from ingesting msg years ago.
ICanBoilWater
Being natural is of little to no value. Arsenic is a natural occuring ingredient too. Is arsenic also on your list of ingredients that you use to develop deep flavors?
I "cheffed" for a mere 7 years and I'm embarrassed to admit that it took me that long to figure out that the pay scale was ludicrous which led me to "front of the house" MoMoney, MoHappy😁
Sorry little one JoJo that it took you 15 years to realize that equation.
Donna John
We love how passionate cooks/chefs are about recipes and love the back and forth when it's respectful and constructive. With that said, this recipe is one submitted by a community member and is in no way a paid endorsement for any product.
Margaret Steck
Yes, thanks for mentioning that Donna John . I'm the community member and original poster of this recipe, and I assure you, I am not a shill for Lawry's. I've had this recipe for years and years and I use it every year, and I can honestly tell you that it's worked for me and for my family. I tried reaching out to the company to ask why they chose rock salt to place on the bottom of the pan but I never heard back. No, I'm not a professional chef, but I stand by this recipe because it works for me. You can choose to try it or not but there's really no reason to hurl insults or puff yourself up as someone important. Use it, or not. Hate it, or not; but please don't hijack my post. Thank you!
Tegz2k
Can't wait to try this recipe. Ignore that 🤡 posting the same thing over and over like a broken record.
Lori Chambers
Plan to try this soon!!Thank you for sharing.
Tegz2k
Need at least 10 more comments from icanboilwater bashing msg and Chinese food. What a 🤡
Joseph Stafford
I made plenty of money by taking a personal chef route, i can charge 200/hr to walk into someones house and do a dinner party. I also taught in a culinary school, and helped recipe testing for world cuisine text books, look into what glutamic acids are and look at what msg is...
Robin Cottrell
Nobody on here should be getting anal with another person about something as simple as Msg. Besides Lawry's sell it now without Msg if you dont want it in the seasoning. I just bought a new bottle of it last week. Really!!!!!!
Lori Chambers
Did we ever get an explaination for using the rock salt? Please only response is needed from the young lady that posted this great recipe. Or from the young lady that requested the answer first.

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