Steakhouse Prime Rib Recipe (You Won't Believe the Secret Ingredient) | Beef | 30Seconds Food (2024)

Elisa Schmitz

Oh yum, Margaret Steck ! Gotta try this. Thank you for sharing! 😋

Margaret Steck

This is a tried and true recipe I've been using for 20 years! Enjoy!

Donna John

I love prime rib! My father-in-law makes an amazing prime rib for Thanksgiving. Hoping he does another one Christmas Day. I may have to try making one myself, Margaret Steck . Thanks for sharing your recipe.

ErinO

What is the purpose of the rock salt?

ErinO

Great, thanks. I have fully encrusted prime rib in coarse salt many times but never heard of your/Lawrys technique. Looking forward to hearing back.

ICanBoilWater

Lawry's seasoned salt is primarily MSG. There's not a qualified chef on the planet that would endorse using this garbage on a great cut of meat, or vegetables etc. In my qualified opinion you absolutely should avoid this product, it's horrible. Yes, I was a pro in the kitchen for 5 years, the last half in a world famous 4 star restaurant where I was told by the owners/management that I was the best they had ever seen. I left because there was no money in the kitchen, period.

ICanBoilWater

Adding to my argument/disgust pertaining to MSG I've never understood why it's prevalent in Chinese cooking. It's allegedly a "flavor enhancer" yet in proper Chinese cooking EVERYTHING going in needs no aid in that regard. Fresh quality meats, vegetables, garlic, ginger, Korean red pepper, salted black beans, etc are already extremely flavored and do NOT need a f'n chemical to deliver a flavor impact to add a smile to your face.

ICanBoilWater

This "recipe" is most assuredly a paid advertisem*nt for Lawry's seasoned salt. Go ahead legal counselors, sue me as I will prevail in the courtroom.

ICanBoilWater

Great timing to post"an article/recipe" Literally just in time to absolutely ruin multiple expensive holiday meals. Corporate profits over people having better meals. Bravo.

John francis

Rock salt in the bottom of the pan? (I understand the osmotic effect) Does that actually work? Basic 350 F / 20 min. lb. has always worked just fine for me for beef, pork and lamb. As long as you don’t put anything else in the oven with the meat and screw up the temp., including potatoes in the bottom of the pan.

Joseph Stafford

As a chef of 15 years i can tell you, many great chefs use msg. It helps with developing deeper flavors and i made from a natural extraction from seaweed/algae/mushrooms. Glutamic acids give a richness of flavor, and are present in dry aged meats, mushrooms, aged cheeses, tomatoes, etc. If you doubt just watch david changs shows, or do a little actual research before bombing false information about "ruining". The chinese have used it for anlong time for a reason. As to the use of the salt, it makea little sense, as salt helps with the maillard reaction(browning) if in contact with the surface. Also sense steam will be pushing out of the meat it shouldnt overseason. I would also suggest letting the salt get really hot before putting the meat on it. Theres a lot of techniques of using salt like this, and its always in contact with the salt.

Joseph Stafford

ICanBoilWater 3 star is the top of the star system, so i dont know what a 4 star michelin is...

Joseph Stafford

Also salt is a "chemical" added to food to make it taste better, as is citric acid, sugar is chemically refined...so youre grasping at straws.

Joseph Stafford

As a chef of 15 years i can tell you, many great chefs use msg. It helps with developing deeper flavors and i made from a natural extraction from seaweed/algae/mushrooms. Glutamic acids give a richness of flavor, and are present in dry aged meats, mushrooms, aged cheeses, tomatoes, etc. If you doubt just watch david changs shows, or do a little actual research before bombing false information about "ruining". The chinese have used it for anlong time for a reason. As to the use of the salt, it makea little sense, as salt helps with the maillard reaction(browning) if in contact with the surface. Also sense steam will be pushing out of the meat it shouldnt overseason. I would also suggest letting the salt get really hot before putting the meat on it. Theres a lot of techniques of using salt like this, and its always in contact with the salt.

ICanBoilWater

I never said anything about Michelin. The four star rating was obviously before your time little boy. As far as chemicals go MSG absolutely adds a distinctive synthetic taste to any food it's added to which is impossible to mask. Just because it's been used by Chinese chefs forever doesn't make it a good practice. I stand by my position that msg definitely is a great method of ruining a meal of any sort. Tried & true salt pepper and garlic is the best reliable combo for added depth of flavor to which any additions to which is an open book of imagination and creativity. Msg is just disgusting. I've sent food back anytime it's been added to foods at a restaurant because I expect any professional to know how to properly season versus using that crap. It's completely unnecessary and once again RUINS whatever it touches.

ICanBoilWater

Also little one your grammar is way off. You should have said "you're grasping" Perhaps your usage of msg has affected your brain. Better see a Dr and get a diagnosis before further damage occurs.

ICanBoilWater

Mobil Travel Guide system was founded in 1958 & was replaced by Forbes Travel Guide in 2011. 5 star was the highest rating but 4 star was quite commendable, especially in a tourist attraction town with an international draw. See little one, you can learn something new everyday.

ICanBoilWater

Excuse my error in grammar above, I failed to proof read before posting, oops. It's probably a residual effect from ingesting msg years ago.

ICanBoilWater

Being natural is of little to no value. Arsenic is a natural occuring ingredient too. Is arsenic also on your list of ingredients that you use to develop deep flavors?
I "cheffed" for a mere 7 years and I'm embarrassed to admit that it took me that long to figure out that the pay scale was ludicrous which led me to "front of the house" MoMoney, MoHappy😁
Sorry little one JoJo that it took you 15 years to realize that equation.

Donna John

We love how passionate cooks/chefs are about recipes and love the back and forth when it's respectful and constructive. With that said, this recipe is one submitted by a community member and is in no way a paid endorsem*nt for any product.

Margaret Steck

Yes, thanks for mentioning that Donna John . I'm the community member and original poster of this recipe, and I assure you, I am not a shill for Lawry's. I've had this recipe for years and years and I use it every year, and I can honestly tell you that it's worked for me and for my family. I tried reaching out to the company to ask why they chose rock salt to place on the bottom of the pan but I never heard back. No, I'm not a professional chef, but I stand by this recipe because it works for me. You can choose to try it or not but there's really no reason to hurl insults or puff yourself up as someone important. Use it, or not. Hate it, or not; but please don't hijack my post. Thank you!

Tegz2k

Need at least 10 more comments from icanboilwater bashing msg and Chinese food. What a 🤡

Joseph Stafford

I made plenty of money by taking a personal chef route, i can charge 200/hr to walk into someones house and do a dinner party. I also taught in a culinary school, and helped recipe testing for world cuisine text books, look into what glutamic acids are and look at what msg is...

Robin Cottrell

Nobody on here should be getting anal with another person about something as simple as Msg. Besides Lawry's sell it now without Msg if you dont want it in the seasoning. I just bought a new bottle of it last week. Really!!!!!!

Lori Chambers

Did we ever get an explaination for using the rock salt? Please only response is needed from the young lady that posted this great recipe. Or from the young lady that requested the answer first.