A highly-rated prime rib recipe from Epicurious features a kosher-salt-and-peppercorn crust. A prime rib recipe from Food & Wine boasts a crust with the flavors of kosher salt, black pepper, garlic, rosemary and chili.
To prepare a salt-crusted prime rib roast according to the Epicurious recipe, massage 2 tablespoons of extra-virgin olive oil all over a 9-pound bone-in prime rib. Scatter 3 tablespoons of kosher salt onto the meat before covering it with 1/3 cup of roughly crushed mixed peppercorns.
Place the prime rib inside a 9-by-13-inch roasting pan, and roast it at 450 F for 20 minutes. Lower the heat to 350 F, and continue to roast it for another 90 minutes or until the internal temperature reaches 110 F. Place the prime rib on a serving plate, and let it sit, uncovered, for 30 minutes before serving.
Follow the Food & Wine recipe for a salt-crusted prime rib roast by grinding 1 1/2 cups of kosher salt, 3/4 cup of coarsely-ground black pepper, the peeled cloves from 1 head of garlic, 1/2 cup of rosemary leaves and 2 tablespoons of chili powder in a food processor. Pour in 3/4 cup of extra-virgin olive oil, and blend the mixture into a paste. Rub 1 tablespoon of the paste onto a 15-pound prime rib.
Position the prime rib on a large roasting pan, and apply the remainder of the paste all over it. Roast the meat at 450 F for one hour. Reduce the temperature too 300 F, and let it roast for another 135 minutes or until the internal temperature is 135 F. Place the prime rib on a carving board, and allow it to rest for 30 minutes. Remove the salt crust, and set it aside to crumble over the meat as a seasoning.