Salt Crusted Prime Rib with Horseradish Glaze

December 18, 2012 by Kari Karch

Do you need a recipe that will impress everyone at your get together and bring your guests to the table? Well, look no further! The Kenmore In-house chef Kari Karch shares her recipe for a delicious salt crusted prime rib with horseradish glaze.


preparation time
20 mins

cook time




5 Garlic Gloves

2 Sprigs Rosemary Chopped

4 Sprigs Thyme Chopped

0.5 cup Parsley

2 tablespoons Pepper

0.25 cup Extra Virgin Olive Oil

0.5 cup Salt

1 6 LB Bone in Beef rib roast (3 bone)



In a food processor, add garlic, herbs, and pepper. Drizzle in olive oil to make a paste. Rub paste over entire rib roast and let sit at room temperature for one hour. Place kosher salt in a shallow bottom casserole and add a little water to make a paste but not making the salt too wet. Place rib roast in the salt and pack into the fat sides of the roast. Place in a large roasting pan and bake for 1 1/2 to 2 hours or until the internal temperature reads 125*. Remove and cover with foil for 20 minutes to rest. Meanwhile, make the horseradish glaze(can be made up to one day in advance). After letting the roast rest, remove the salt from both sides, discard. Slice rib roast in between each bone. Slather on horseradish glaze. Serve with aus jus if desired.

Horseradish Glaze:

2/3 cup reduced fat sour cream, 2 tablespoons light mayo, 1 lemon juiced, 1 teaspoon dry mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper - Combined together.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.