Anyone Roast Prime Rib In Rock Salt?

[Clyde]

With all this talk about prime rib I decided that I am going to cook one for my mother and her friends on Christmas day. This will be my first endeavor with the rock salt shell. I will be transferring the roast...still encrusted in rock salt to my mother's house as soon as it gets out of the oven...about a 20 minute drive. I am assuming that it will continue to cook HOT so what temp should it be when I pull it? Mind you...these folks don't like it too rare but I don't want to over do it. I am thinking about 120? I would pull it at 130 normally but it would cool off much faster.

I will be getting an 8 lbs roast...

[OceanBlue]

If they don't like it rare, I'd cook it to 130 internal temp, wrap it in foil (in it's original roasting pan if possible). By the time you get to mom's it should be cooked "Medium". If it's still too rare, you can always just pop the whole thing into the oven for a short period once you're there.

[Hare's Ear]

I agree with OceanBlue on the take out temperature. Also, consider using kosher salt instead of rock salt. I tried rock salt and had trouble making the shell completely cover the roast. The kosher salt and water seems to make a better paste to create the shell.

[fishboys]

When i used to cook for a living we would cook every roast rare, if someone ordered med or med well we had a pan of aus ju on the stove we would plop in in there for a short period of time. Seemed to finish it about right and also added a little flavor. Hope this helps someone

[STGRule]

I gave up on the salt crust long ago. Too much work and it didn't make any difference. I agree with the removal temp. I pull at 118-120 degrees. In 20ish minutes it will be up to 140 for at least a 5 lb roast.