Old English Prime Rib
Prime rib or standing rib (half pound per serving)
Rock salt (ice cream salt)
2 tablespoons Worcestershire powder
1 teaspoon paprika
Salt and pepper to taste
Select choice prime rib or standing rib. Season meat with seasonings and rub into the meat. In a large, heavy pan, such as the bottom section of a roaster, pour a layer of rock salt until the bottom section of the container is completely covered. Lightly dampen the rock salt with water until the salt is JUST LIGHTL Y moist. Place the prime rib onto the salt in a standing rib position. Then cover the prime rib completely with rock salt, pouring from the top and allowing the rock salt to avalanche off the prime rib and build itself back up to cover the meat. Dampen all of the salt very lightly with water. Be certain none of the prime rib is showing. It must be completely covered.
Without a cover for the roaster, place the meat, covered with salt, into a PRE• HEATED oven at 500 DEGREES. That's right! 500 degrees.
Allow the prime rib to roast for 12 minutes per pound. When cooking time is completed, remove the roast from the oven. The rock salt will be extremely hard and must be broken with a wooden mallet (or ordinary hammer) by striking the surface of the salt. Pull the salt sections away from the meat and brush away any remaining salt particles from the roast. This process, which does not impart a salt flavor to the meat, traps all the vital flavor juices and insures the very minimum shrinkage.
