Salt-Crusted Sterling Silver® Prime Rib Roast

  • Prep Time 10 min
  • Standing Time 1 h 30 min
  • Makes: 1 Sterling Silver® Prime Rib


  • up to 8 lb Sterling Silver® Prime Rib Roast (see Step 2 on cooking assorted sizes) 3.5 kg
  • 1/4 cup all-purpose flour 60 mL
  • 2 tbsp coarse salt 30 mL
  • 4 tsp cracked black pepper 20 mL


  • Step 1

    Remove roast from fridge. Pat dry. Let stand 1 1/2 hr. at room temperature. Meanwhile, preheat oven to 250°C (500°F). In small bowl, mix flour, salt and pepper. Rub roast with mixture (if coating smaller than 8-lb/3.5-kg roast, there may be leftover rub). Place prime rib bone-side down in roasting pan fitted with rack.

  • Step 2

    The prime rib is roasted at high heat then, without opening the door, the heat is turned off and the roast remains in the oven for 2 hr. To calculate roast time for assorted sizes of prime rib, for every 1 lb (500 g) in weight, multiply by 7. This equals the number of min. roasted at 250°C (500°F). After this high-heat cook, the heat is turned off (oven door is closed at all times) and the roast stays in the oven another 2 hr. The 2 hr. is a fixed duration for any size roast. Example: An 8-lb (3.5-kg) prime rib roast cooks for 56 min. at 250°C (500°F). Then the oven is turned off and the roast stays in the oven another 2 hr.

  • Step 3

    The oven’s retained heat cooks the meat while keeping the centre pink and tender. Check the roast for doneness. If more doneness is desired, turn oven to 180°C (350°F). Place roast back into oven to cook. An instant-read thermometer inserted into centre registers 63°C (145°F) for medium-rare.

  • Step 4

    Transfer roast to serving platter or cutting board. No resting is required. Reserve pan drippings to make Classic Pan Gravy for Prime Rib, if desired. Slice roast and serve.

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Nutrition Facts

  • Nutrition Description Per serving (3 oz/90 g):
  • Calories 340
  • Fat 29 g
  • Saturated Fat 12 g
  • Carbs 1 g
  • Sugar 0
  • Protein 18 g
  • Cholesterol 70 mg
  • Fibre 0
  • Sodium 480 mg