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Master Lawry's Prime Rib at Home: Expert Tips from Chef Brian Kwak

At Travelzoo, we connect members with the world's top restaurants, from trendy newcomers to timeless culinary icons. One standout is Lawry’s The Prime Rib in Las Vegas, offering an exclusive $39-per-person dinner featuring their signature classics, including the legendary prime rib.

Not everyone can dine out daily, so we've partnered with Lawry’s to share professional techniques for recreating their prime rib in your kitchen. Chicago Executive Chef Brian Kwak emphasizes "low and slow cooking" and the essential Lawry’s Seasoned Salt. Follow this trusted recipe for an impressive at-home date night or holiday feast.

Ingredients:

  • 1 (4-rib) standing rib roast
  • Lawry's Seasoned Salt
  • 1 bag (5 lb.) rock salt

Instructions:

  1. Preheat the oven to 350°F.
  2. In a heavy roasting pan, spread rock salt evenly over the bottom; place a wire roasting rack on top of the salt.
  3. Sprinkle the fatty cap of the roast generously with Lawry’s Seasoned Salt.
  4. Place the roast on the rack, fatty side up. Ensure the rock salt does not touch the beef.
  5. Insert an oven-safe meat thermometer into the thickest part of the meat, avoiding the bone.
  6. Roast until the thermometer reads 130°F for rare or 140°F for medium (about 20-25 minutes per pound).
  7. Remove from the oven and let stand for 20 minutes before carving.
  8. Slice the meat across the grain with a sharp knife.
  9. Discard the rock salt.
  10. Serve with your favorite vegetable sides, such as creamy mashed potatoes.
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