Pre-salt Prime Rib??

dgkritch

14 years ago

Does anyone pre-salt their Prime Rib?

I've got a small, but complete roast (8 ribs) from our grass fed beef.

I have a good dry rub that I usually use, but wondered if there's anything to be gained by pre-salting.

If so, would you put the dry rub on at the same time, or just prior to cooking like normal?

It's thawed and awaiting input... :-)

TIA,

Deanna

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Comments (22)

trudy_gw
14 years ago
We rub with olive oil and then rub on coarse salt and mix of any spice we have on hand. Last time we used a Tuscan mix from Costco.

The only draw back from using the salt is, it is hard to use the broth for aujus because it will be way to salty.

We are having prime rib Christmas Day. We will be at our sons and it will be the first time that he will be in charge of the making the meal....fun!
trsinc
14 years ago
I pre salt mine, but I just use enough salt as if I were popping it into the oven right then. You know, just enough for taste. Am I not doing it right? The jus is not overly salty afterwards. And we have liked the results. Just wondering if I'm supposed to use more salt than necessary for taste? In the meat?

Last Christmas was our first time to do prime rib and we used caliloo's rub (we only used salt, garlic, pepper, rosemary and olive oil). We rubbed that in two days in advance and then used deboraps (I thinkkkkkkkkk) method to cook.

Anyhoo, it was FABULOUS. I've done it twice since then. This time we are only pre salting (in the fridge now) and then we'll rub the herbs on right before cooking. We also bought certified angus beef this time. We're curious to see how it turns out.

Yum yum, prime rib. We're addicts now, LOL.
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trsinc
14 years ago
I forgot to say...

The only prime rib I've had prior to my own was in a restaurant. I really do think the pre salting/ pre marinating thing brings a LOT to the dish. I would not have minded paying 25.00 for one serving of my home cooked "prime rib". I felt a little cheated at the restaurant. It just tasted like high quality, bland, roast beef. But, I've only had it once at a restaurant so that's, that.

Anyway, Deanna, I think pre salting helps a LOT. Kuddos to Ann t for patiently mentioning it again and again. If she did not then I would never have found out about it. I am just crazy about pre salting now and use the method as much as I can. I just use as much salt as I think should season the food properly. Because of that I think our salt intake is actually declining, because the salt penetrates through the meat and we have no need for additional salt on top of it. Or heavy salt in sauces, etc.

So, hope you get enough answers soon.

Merry Christmas to you!

:-)
User
14 years ago
Deanna, I pre-salt my prime ribs. At least 24 hours if not 48 hours and cover in plastic wrap. I remove the wrap in the morning and let the roast air dry in the fridge. I would add the dry rub either just before roasting or an hour or two earlier.

Ann
dgkritch
Original Author
14 years ago
OK, I'm convinced! LOL
I'll salt it first thing in the morning. Uncover Christmas morning (6am-ish), let dry until about 11am, then use my rub and roast around 12:30.
It might not have quite the same effect as doing it tonight, but I'm whooped and I just don't wanna.......

Thanks everyone!

trudy, enjoy your son's first Christmas dinner!
trsinc, I agree about homemade prime rib, much better than most restaurants!
Ann_T, I second the "thanks" for sharing the pre-salting info (again, and again, and again....SMILE). We loved our Thanksgiving turkey and that's why I'm back asking about Prime Rib.

Deanna
trudy_gw
14 years ago
Deanna thanks you enjoy your Prime Rib also!
catherinet
14 years ago
How much salt are we talking about?
User
14 years ago
Trudy,others have posted the same thing about the juices being to salty to use. But I have never found that to be the case. I've been doing the presalting method for a few years now for just about every cut of meat and as well as turkey and chicken and have never found my gravies to be salty.

I'm wondering if it has anything to do with the amount of time the meat has been presalted. If it is done just a few hours before roasting maybe some of the salt ends up in the roasting pan???

Rule of thumb seems to be 1 tablespoon salt for each 5 pounds. So for a 15 pound turkey you would use 3 tablespoons of salt. When it comes to pork, lamb and beef, I do what Trsinc does and just season to suit our own taste.

Ann
pkramer60
14 years ago
I found the au jus too salty also, so now I rub or rinse it off lightly. And be sure to do the salting on a board or platter, not in the roasting pan.
Terri_PacNW
14 years ago
Well I was planning on pre salting too...but....I don't even know if my roast will be thawed!! I didn't take it out of the "big" freezer soon enough! We may be having Christmas Dinner Sunday!! LOL
dgkritch
Original Author
14 years ago
Terri, my turkey was still slightly frozen when I pre salted it. I think the salt actually helped it thaw.
Can you leave the roast out on the counter for a couple of hours (I know, I know, not recommended!) to speed up the thawing, then salt and pop it back in the fridge?

I'm off to get mine salted now.

I'll be back......
Deanna
trudy_gw
14 years ago
Ann T ...the meat is encased in coarse salt.
Bruce has always been the one to prepare and cook the prime rib, and the recipe he was given states ...the meat is encased in coarse salt

This year after seeing other recipes with less salt I am trying to entice him into less salt so we can use the broth.
Of course he has handed the recipe down to our son....so we will see what happens.
I think the idea of the coarse salt encasement is to hold in the juices.
If I was home I could post the recipe.
User
14 years ago
Trudy, then I can see that the dripping would be salty. Encasing in salt is a different method than the Pre=salting method that I use.

As long as the roast is left to rest for 15 or 20 minutes before slicing the juices should stay in the meat.

Ann
cookie8
14 years ago
I love presalting. What a huge difference. I am doing a stuffed roast tonight and am so excited to see how it turns out! You'll love it. Yeah, I find the dripping rather salty unfortunately.
Terri_PacNW
14 years ago
Deanna, I did pull it out for about an hour and unwrapped..and salted...then put back in the fridge..

It's unthawing and may be ready come tomorrow by the time I pull it back out and let it come to room temp before going in the oven..
dgkritch
Original Author
14 years ago
Woo hoo! I'm praying for quick thawing!! LOL
Let me know how it turns out!

Deanna
tomatobob_va7
14 years ago
A bit off topic here, but not too far. On the 23rd of Dec I cooked a salt-encrusted rib roast using a new recipe from a magazine. First you mix up the crust: 2 cups kosher salt, 3 cups flour, 3 T fresh cracked pepper, 2 T cracked juniper berries, 2 T dried thyme, an egg white. Stir with a paddle attachment, chill the resulting "pastry". At cooking time, brown the roast on the top of a stove, then roll out the pastry to 1/4 " and drape over the roast. Cook. The crust came off in one helmet-shaped piece, and the herbs and spices added a great flavor to the roast without overwhelming it. A method I'll try again. Happy holidays, everyone. Tomatobob
compumom
14 years ago
Wow Bob, that brings back memories and sounds good. My dad used to make some type of salt mixture with mustard on a roast. I don't recall the specifics and he has dementia now, but I'll ask Mom to search the recipes files for any recipes.
dgkritch
Original Author
14 years ago
That does sound interesting tomatobob! Do you remember what magazine? Does the "helmet" just get tossed away?
(I'm envisioning myself trying to come up with a good use for a salty, crusty chunk of 'pastry'....LOL).

My prime rib was excellent! Thanks to all who encouraged the pre-salt. I normally pull my roast at 122 degrees because we like it pretty rare. This one cooked to 127 (I forgot to turn the buzzer on), and was still juicy and delicious...even the small end that was medium-well. The larger end was perfectly rare so we had something to suit everyone!

Shaved some of the leftovers to take to another family gathering tomorrow and I'm hoarding the rest!! LOL

Deanna
justaguy2
14 years ago
In reading this thread I am not understanding the purpose of pre-salting. I get that lots of you are fans of it, but what does it actually do for the meat?
greenbean08_gw
14 years ago
Cuisine at Home had a recipe for salt encrusted roast sometime in the past few months, perhaps that's the magazine tomatobob was referencing?
annie1992
14 years ago
Val, I tried to copy a link but this #$%^&* Vista won't let me.

I think the thread you want was called "Pre-Salt Prime Rib??" and I found it through the search here. Deanna was the poster and there was a discussion about simply pre-salting beef vs actually encrusting it in salt.

I hope this helps you.

Annie

Pre-salt Prime Rib??

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