In a large, heavy pan, such as the bottom section of a roaster, pour a layer of rock salt (can be ice cream rock salt) until the bottom surface of the container is completely covered. Lightly dampen the rock salt with water until the salt is just moist. Place the prime rib onto the salt in a standing rib position. Then cover the prime rib completely with rock salt and again repeat the procedure of dampening all of the salt very lightly with water. Without a cover for the roaster, place the meat, covered with salt, into a preheated oven at 500 degrees.

Allow the prime rib to roast for 12 minutes per pound. When cooking time is completed, remove the roast from the oven. The rock salt will be extremely hard and must be carefully broken away from the prime rib. This can be done with a wooden mallet by gently striking the surface of the salt, creating cracks. Pull the salt sections away from the meat and brush any remaining salt particles from the roast.

This process which does not impart a salt flavor to the meat, traps the vital flavor juices and insures the very minimum of shrinkage.