One of the first things I learned about my boyfriend Paul is that he makes the most incredible steaks known to man.
One of the second things I learned was his secret: David Wade’s Worcestershire Powder. I wrote about the powder earlier this week, so I thought I’d follow up with the most incredible, easiest, most delicious recipe for prime rib I’ve ever tasted.
But, back to David Wade and the powder, just for a minute. Worcestershire powder was invented by David Wade, one of the original TV chefs, cookbook author, award-winning radio and TV personality, and newspaper columnist. I may have missed a few of his accolades there – oh yes – he was recognized for preparing an entire gourmet meal…while flying in a hot air balloon over Dallas. Originally from Dallas, Wade retired to Tyler, Texas, where his kitchen was custom-fitted so he could film his television show there.
In addition to using David Wade’s Worcestershire Powder as a seasoning, Paul was a friend of David’s, having met him through their work in radio. Paul had the privilege of dining with David and his wife Becky on many occasions.
Paul confirms that the David Wade you saw on TV, wearing a formal ascot and a blazer with his personal crest, was the David you got in real life. He sounds like an amazing man to have known; he passed away in 2001 in Tyler.
His prime rib recipe is the best I’ve ever had and the easiest I’ve ever seen prepared. (Paul made it on Christmas Eve, and I promise you it’ll be a new tradition in my house!) I’m sometimes hesitant to cook such a fine cut of meat because I don’t want to ruin it. This is impossible to ruin.
It’s also impressive to cook, as it comes out encrusted completely with rock salt. No, it’s not salty, at all. However, you DO have to break it open with a hammer. (Is there really a better party trick than that?)
David Wade’s Old English Prime Rib Roasted in Rock Salt
prime rib or standing rib (1/2 lb per serving)
1 tsp MSG powder (I did skip this ingredient)
rock salt (ice cream salt)
2 Tbs Worcestershire powder
1 tsp paprika
salt and pepper, to taste
Select choice of prime rib or standing rib. Season meat with seasonings and rub into the meat. In a large heavy pan, such as the bottom section of a roaster, pour a layer of rock salt until the bottom section of the container is completely covered. Dampen the rock salt with water until the salt is JUST LIGHTLY moistened. Place the prime rib onto the salt in a standing rib position. Then, cover the prime rib completely with rock salt, pouring from the top and allowing the rock salt to avalanche off the prime rib and build itself back up to cover the meat. Dampen all of the salt very lightly with water. Be certain none of the prime rib is showing. It must be completely covered. Without a cover for the roaster, place the meat, covered with salt, into a preheated oven at 500° F. 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 broken with a wooden mallet (or ordinary hammer) by striking the surface of the salt. Pull the salt sections away from the meat and brush away any remaining salt particles from the roast. This process, which does not impart a salt flavor to the meat, traps all the vital flavor juices and ensures the very minimum shrinkage. Recipe from davidwadegourmet.com.
Nutritional Information: Calories Per Serving: 642, Calories from Fat: 497, Fat: 55 g (23 g Saturated Fat), Cholesterol: 134 mg, Sodium: 218 mg, Potassium: 8 mg, Carbohydrates: 1 g, Sugar: 1 g, Protein: 30 g
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