Kosher Salt Encrusted Prime Rib

This is what we did for thanksgiving dinner this year instead of the traditional turkey that we had too much of in the days prior. I spent all morning looking for different ways to cook it and this is what I settled on from Allrecipes (user: Marbalet). It turned out to be one of the more juicy, taste-filled cuts I've ever had (and believe me, there's been plenty sampled)

Ingredients
2 cups coarse kosher salt
4 pounds prime rib roast (out of the fridge for an hour or so to slowly warm)
1 tablespoon ground black pepper
1 tablespoon seasoning salt

Directions

• Preheat oven to 450º F (100º C).
• Moisten the roast with a little water and then season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt creating a kind of crust around it.
• Roast in preheated oven for 15-20 minutes and then lower the temperature to 210º (I actually opened the oven door briefly to help it cool down to the desired roasting temp)
• Continue cooking until the internal temperature of the meat reaches 145º F (63º C).
• Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve.

Above was the finished product, minus the salt crust that was removed prior to carving.