Cooking Everything Outdoors Chef Gary House has whipped up something amazing with this great how-to on Dutch Oven style prime rib. We can attest to how great this recipe is and hope you will enjoy it just as much as we have. So sit back, watch Gary work his magic and when you are ready, follow the recipe below to make your own Dutch oven goodness.
Dutch oven Salt Crusted Prime Rib Video
Prep time: 20 mins
Total time: 20 mins
Salted Encrusted Prime Rib cooked in a Dutch oven. So easy and so delicious that you just can’t pass up trying this recipe. Using a 12″ Deep Camp Chef Dutch Oven and a 5.5 lb Rib roast, simple wet rub and rock salt, you to can make this recipe at home, camp or anywhere!
- Prime rib 5 Pound, bone in
- For the wet rub
- 3 tbs Fresh rosemary
- 12 Garlic cloves, minced
- 1/2 Cup (8 tbs) Herbes de provence
- 1 tbs Fresh pepper
- 2 tbs Extra virgin olive oil
- Prepare the dutch oven with about an inch thick layer of rock salt.
- In a bowl, combine all the ingredients for the wet rub and mix well.
- Using your hands, pat the wet rub on the prime rib to coat evenly.
- Insert a remote thermometer in the prime rib.
- Place the prime rib in the Dutch oven and cover it with about an inch of rock salt as shown in the video.
- Place the coals on the rim of the Dutch oven and allow to cook.
- Keep a check on the remote thermometer, it will take about 2 to 2.5 hours for the prime rib to cook to medium-rare.
- The internal temperature should be 130 degrees.
- Carefully remove the lid of the Dutch oven and gently scrape the rock salt.
- Allow the Prime rib to rest for about 20 minutes.
- Carve and serve.
Serving size: 1 Calories: 741 Fat: 36 g Saturated fat: 12.8 g Carbohydrates: 15 g Sugar: 0.1 g Sodium: 894 mg Fiber: 1.4 g Protein: 82 g Cholesterol: 201.3 mg