Caja China Roasting: Salt Crusted Prime Rib

One of the best recipes for a Prime Rib by Perry P. Perkins. What better way to celebrate the holidays then by trying something a little different. The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and slow-roast with dry heat. A prime with La Caja China is a great option and with a slightly different smoked taste. When cooking with a Caja Asadora roasting box the meat comes out incredibly savory using a slow roasting process. All you’ll need to make this recipe is:

1 1/2 C coarsely ground pepper

2 head of garlic, peeled

4 tbs smoked paprika powder

2-16-pound prime rib roasts (6 bones)

1 C kosher salt

1 C fresh rosemary

1 1/2 C olive oil

In a food processor, combine the salt, pepper, garlic cloves, rosemary and paprika, and process until fine. Add olive oil and pulse to form a paste. Pat the rib roast dry with a paper towel or napkin.

Place the prime rib roasts on a cutting board, bone-side up and rub each with 1 tablespoon of the salt paste.

Pack the prime rib roasts on a cutting board, bone-side up and rub each with 1 tablespoon of the salt paste.

Pack the salt paste all over the fatty surface of both roasts, pressing to help it adhere.

Let the prime ribs stand at room temperature for 2 hours.

Insert meat thermometer so tip is in thickest part of beef, not resting in fat or touching bone.

Place disposable pans beneath the Caja China rack to catch the drippings, tent ribs loosely with foil, and close the box.

Add 16 lbs. of charcoal for model #1 or 20 lbs. for model #2 or semi-pro box, divided into two piles, and light up.

At 30 minutes, spread coals over surface. Cooking time starts now.

At 1 hour ( cooking time), lift the lid and quickly baste the roasts, and re-tent the foil. Dump excess ashes, close La Caja China and add another 10 lbs. of unlit coals.

After 2 hours (cooking time), baste again, remove the foil, and close the box to brown the top of the roasts.

Cook until rib roasts reach an internal temperature of 120 degrees F. Then remove the foil and brown 10 to 15 minutes longer.

Remove the roasts from La Caja China, cover with aluminum foil, transfer the roasts to a large carving board, and let the meat rest for 30 minutes.

Remember, the rib roast will continue to cook as it sets. The temperature will rise from 125 degrees F to 130-135 degree internal temperature ( medium rare) at 15 to 20 minutes. If allowed to rest as long as an hour, the temperature will rise even higher.

Carefully lift the salt crust off the meat and transfer to a bowl. Brush away any excess salt.

To remove the roast in one piece while keeping the rib rack intact, run a long sharp carving knife along the bones, using them as your guide.

Carve the prime rib roast 1-inch thick and serve, passing some of the crumbled salt crust as a condiment.

These Cajun Microwaves will have you wondering why you don’t cook with a Caja China for every special occasion. More Great Recipes to come! Join us on Facebook and Twitter for all the goings on (events, contests, podcasts, etc.) We love to hear from you and exchange ideas! Have a wonderful holiday season, and happy roasting!



~ by mmasters305 on November 5, 2013.

One Response to “Caja China Roasting: Salt Crusted Prime Rib”

  1. Thanks for the shout-out, guys! This prime rib is one of my all-time favorite caja recipes. It also makes an awesome french-dip with some grilled onions, the next day! Be sure to check out all of the other great caja-tested recipes in my cookbooks, “La Caja China Cooking” and “La Caja China World”, both available on Amazon. Thanks again! – Chef Perry

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