Rock Salt Roast Prime Rib

Recipe View Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil. (5 minutes)

Recipe View Liberally coat the prime rib roast with hot mustard, ensuring it's entirely covered. Create a thick bed of rock salt on the foil-lined roasting pan, roughly the size of the roast's bottom. Place the mustard-coated roast on the salt bed and press down to embed the salt into the mustard. Completely cover the roast with rock salt, pressing it firmly into the mustard. (15 minutes)

Recipe View Bake the roast, uncovered, in the preheated oven until the internal temperature reaches 145 degrees F (65 degrees C) for medium-rare, about 1 hour. Use a meat thermometer to ensure accuracy. Let the roast rest for 15 minutes before carving. (1 hour 15 minutes)

Recipe View While the roast rests, prepare the horseradish sauce. In a mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the prepared horseradish to taste. Adjust the amount of horseradish to your preferred level of spiciness. (10 minutes)

Recipe View The roast will now be encased in a hardened salt shell. Using the back of a knife or a meat mallet, sharply tap the salt shell to crack it open. Carefully remove the salt shell, which should come off in large pieces. (5 minutes)

Recipe View Place the roast on a cutting board. Slice against the grain and serve immediately with the creamy horseradish sauce. (5 minutes)