Here at Camp Chef we hear about all kinds of crazy recipes and unique ways of cooking. Often times they get stuck in our head. We think and ponder about them until finally we just have to try it out on our own. That was the case with the Rock Salt Prime Rib. Matt heard about the recipe a while back from our old buddy Cee Dub. Being that we’re getting close to Christmas and prime rib is a fairly common Christmas meal, he thought he’d give it a try. I’m sure Matt could have come up with just about any excuse to make prime rib and we all would have thought it a great one.
So long story short, after doing a little research online and talking with Cee Dub, he went for it. And of course, we filmed it. There was no trial run before this, no testing. This was the first and only attempt (thus far) at a Rock Salt Prime Rib.
Using the Camp Chef wireless thermometer we set out to cook a medium-rare prime rib. When the roast was at the right temperature, we figured we could take it out and let it sit for a bit and then it would be perfect. We forgot about a couple of things. First, when filming cooking, you have to allow extra time for setting the camera up, getting the right angle, stuff like that. Second, the rock salt formed a hard layer around the prime rib. This helped keep the meat nice and moist but caused us to “investigate” it longer than we should have. Plus we had to figure out a way to get the prime rib out of the Dutch oven without making a huge salt mess. Long story longer, the prime rib stayed in the Dutch oven longer than we had anticipated and ended up being more medium to medium well. But, and it’s a big but, for being medium to medium-well it was still amazingly moist and had an awesome flavor. It was so good that we would gladly cook it to this temperature again.
This was great first attempt at a Rock Salt Prime Rib. We would highly recommend this recipe to anyone. If you do give it a try, be sure to take a photo of it and post it ourfacebook page so we can all see how it turned out.