Cooking Prime Rib question
I am curious why a recipe for cooking prime rib calls for spreading rock salt in the bottom of the pan. This recipe comes from Lawry's, a noted restaurant. Remember this does not involved using salt as a cap on the roast, a common misunderstanding.
Here is the recipe,
Don't know whether using rock salt to encase a roast beef is a misunderstanding according to what I read here:
Another bit of rock salt lore?
Watching Food TV the other day at a David Burke's Primehouse in Chicago the walls of the meat locker are tiled with Himalayan rock salt and the reason is to control the bacteria so they can age their beef up to 79 days.
Possibly to soak up the fat/drippings, so your oven doesn't smoke as much? Though you shouldn't get much smoking at 350 anyway. Curious indeed... The only other reason I can fathom is to soak up the moisture in the drippings, to provide an extra-dry environment so as to crisp up the fat cap as much as possible. Though this seems like it would be more of an issue for poultry skin than roast beef.