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!
Ingredients
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
Instructions
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.
Nutrition Information
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
Recipe by Cooking Outdoors at https://cooking-outdoors.com/dutch-oven-salt-crusted-prime-rib-video/