Dry Brine Prime Rib: Salt Amount and Time
Published
A dry brine for prime rib is salt rubbed on the roast with no water. The calculator's default is 0.31% of the roast's weight, about 1/2 teaspoon of kosher salt per pound. For a 7 lb (3.18 kg) roast that is 9.8 g (0.35 oz) of salt, wrapped, for 12 hours to 2 days in the refrigerator.
Quick answer
For prime rib, use salt equal to 0.31% of its weight: 9.8 g (0.35 oz) for 7 lb (3.18 kg). Leave it for 12 hr to 2 days.
- Diamond Crystal kosher, for 7 lb (3.18 kg)
- 1 Tbsp
- Morton kosher, for 7 lb (3.18 kg)
- 2 tsp
- Table salt, for 7 lb (3.18 kg)
- 1 3/4 tsp
- Time window
- 12 hr to 2 days
Warnings
Keep the salted meat in the refrigerator at 40°F (4°C) or below. Do not leave it at room temperature.
Do not brine longer than 2 days. AmazingRibs gives 48 hours as the longest time for roasts.
Note
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day. Brined and fermented food contains added salt.
Sources for prime rib disagree on the amount, the time and whether to cover the roast, so this guide lists three options and says where they differ. If you want to compare dry salting with soaking, wet versus dry brine covers the trade-offs.
Salt amount
Weigh the roast, bones included, before salting. The times apply to a standing rib roast of 3 bones, about 7 lb.
| Strength | Salt percentage | Salt for 4 lb (1.81 kg) | Time for 7 lb |
|---|---|---|---|
| AmazingRibs, 12 to 48 hours About 1/2 teaspoon of kosher salt per pound (about 0.31 percent as Diamond Crystal), wrapped, 12 to 48 hours. see warning | 0.31% of food | 5.6 g (0.2 oz) 2 tsp Diamond Crystal kosher 1 1/4 tsp Morton kosher 1 tsp Table salt | 12 hr to 2 days |
| ATK recipe, 24 to 96 hours 2 tablespoons of kosher salt for a 7 pound roast (about 0.53 percent), uncovered, 24 to 96 hours. see warning | 0.53% of food | 9.6 g (0.34 oz) 1 Tbsp Diamond Crystal kosher 2 tsp Morton kosher 1 1/2 tsp Table salt | 1 day to 4 days |
| ATK roast chart, 6 to 24 hours 1 teaspoon of kosher salt per pound (about 0.62 percent), wrapped, 6 to 24 hours. see warning | 0.62% of food | 11.2 g (0.4 oz) 1 1/2 Tbsp Diamond Crystal kosher 2 1/4 tsp Morton kosher 1 3/4 tsp Table salt | 6 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 4 days. America's Test Kitchen's guide, How to Buy and Cook Prime Rib (https://www.americastestkitchen.com/articles/564-a-guide-to-prime-rib), says that salting for longer than four days risks desiccating the exterior unless the roast is wrapped in plastic wrap. The recipe page (Best Prime Rib) gives 24 to 96 hours and does not state the desiccation risk. Applies to: ATK recipe, 24 to 96 hours.
Do not brine longer than 1 day. ATK gives 24 hours as the longest time for roasts in its chart. Applies to: ATK roast chart, 6 to 24 hours.
- AmazingRibs, 0.31%: about 1/2 teaspoon of kosher salt per pound, wrapped, 12 hours to 2 days. Char-Broil gives 1/2 teaspoon per pound of meat in general, not specifically for roasts. This is the default because it is the lowest amount.
- ATK recipe, 0.53%: 2 tablespoons of kosher salt for a 7 lb roast, uncovered, 1 day to 4 days.
- ATK roast chart, 0.62%: 1 teaspoon of kosher salt per pound, wrapped, 6 hours to 1 day.
The three amounts are within a factor of two of each other, but the times and the covering differ, so the calculator keeps each one as its own option. The Kitchn's standing rib roast recipe uses only 2 teaspoons of kosher salt on a 7 pound roast, covered, overnight. That is far lower than the other sources and the calculator does not use it. Where a source says "kosher salt" without a brand, the calculator reads it as Diamond Crystal at 2.8 g per teaspoon, the lightest of the three common salts.
Note
America's Test Kitchen's kosher salt taste test weighs a teaspoon of Morton kosher salt at 4.8 g and a teaspoon of Diamond Crystal at 2.8 g. A cook who uses the same volume of Morton as the Diamond Crystal amount therefore uses about 1.7 times as much salt by weight (4.8 g divided by 2.8 g) and ends up well above the percentage shown. Weigh the salt, or use the Morton volume the calculator shows.
Salt and time by weight
Amounts are by weight first, then by volume for each salt type. A teaspoon of Diamond Crystal weighs 2.8 g, Morton kosher 4.8 g and table salt 6 g, so the same volume of different salts weighs different amounts. The kosher versus table salt guide explains why, and weighing the salt is the reliable way to measure it.
AmazingRibs, 0.31% (default)
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Time |
|---|---|---|---|---|---|
| 4 lb (1.81 kg) | 5.6 g (0.2 oz) | 2 tsp | 1 1/4 tsp | 1 tsp | 12 hr to 2 days |
| 7 lb (3.18 kg) | 9.8 g (0.35 oz) | 1 Tbsp | 2 tsp | 1 3/4 tsp | 12 hr to 2 days |
| 10 lb (4.54 kg) | 14.1 g (0.5 oz) | 1 1/2 Tbsp | 1 Tbsp | 2 1/4 tsp | 12 hr to 2 days |
| 14 lb (6.35 kg) | 19.7 g (0.69 oz) | 2 1/2 Tbsp | 1 1/2 Tbsp | 1 Tbsp | 12 hr to 2 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
ATK recipe, 0.53%
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Time |
|---|---|---|---|---|---|
| 4 lb (1.81 kg) | 9.6 g (0.34 oz) | 1 Tbsp | 2 tsp | 1 1/2 tsp | 1 day to 4 days |
| 7 lb (3.18 kg) | 16.8 g (0.59 oz) | 2 Tbsp | 1 Tbsp | 2 3/4 tsp | 1 day to 4 days |
| 10 lb (4.54 kg) | 24 g (0.85 oz) | 3 Tbsp | 1 1/2 Tbsp | 1 1/2 Tbsp | 1 day to 4 days |
| 14 lb (6.35 kg) | 33.7 g (1.2 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | 1 day to 4 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
ATK roast chart, 0.62%
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Time |
|---|---|---|---|---|---|
| 4 lb (1.81 kg) | 11.2 g (0.4 oz) | 1 1/2 Tbsp | 2 1/4 tsp | 1 3/4 tsp | 6 hr to 1 day |
| 7 lb (3.18 kg) | 19.7 g (0.69 oz) | 2 1/2 Tbsp | 1 1/2 Tbsp | 1 Tbsp | 6 hr to 1 day |
| 10 lb (4.54 kg) | 28.1 g (0.99 oz) | 3 1/2 Tbsp | 2 Tbsp | 1 1/2 Tbsp | 6 hr to 1 day |
| 14 lb (6.35 kg) | 39.4 g (1.4 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | 6 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Keep the salted meat in the refrigerator at 40°F (4°C) or below. Do not leave it at room temperature.
Warning
Do not brine longer than 2 days for the AmazingRibs amount, because AmazingRibs gives 48 hours as the longest time for roasts. Do not brine longer than 4 days for the ATK recipe amount, because ATK's guide, How to Buy and Cook Prime Rib, says salting for longer than four days risks desiccating the exterior unless the roast is wrapped in plastic wrap. The recipe page gives 24 to 96 hours and does not state the risk. Do not brine longer than 1 day for the ATK roast chart amount, because ATK gives 24 hours as the longest time for roasts in its chart.
Covered or uncovered
The sources differ on covering. AmazingRibs wraps roasts in plastic and refrigerates them. ATK's roast chart wraps the roast tightly in plastic wrap. ATK's prime rib recipe puts the roast back on its bones on a plate and refrigerates it uncovered for 24 to 96 hours.
Use the covering that goes with the amount you pick. The wrapped options have shorter maximum times, 2 days and 1 day, and the uncovered option has the longest, 4 days. ATK's prime rib guide says salting longer than four days risks desiccating the exterior unless the roast is wrapped in plastic wrap.
ATK's roast chart applies the same 1 teaspoon per pound and 6 to 24 hours to beef, lamb and pork roasts, which is why the dry brine pork loin guide lists it as an option for a pork roast too. The AmazingRibs time of 12 to 48 hours is for roasts in general, and prime rib is its example.
How to dry brine a prime rib
- Weigh the roast with the bones and find the row for your weight, salt type and option.
- Measure the salt, preferably on a scale. ATK rubs it over the entire roast, including the side where the bones were removed and into the slits in the fat cap.
- For a wrapped option, wrap the roast tightly in plastic wrap. For ATK's recipe, set the roast back on its bones on a plate and leave it uncovered.
- Refrigerate the roast at 40°F (4°C) or below for the time in the table.
- Cook the roast without adding more salt until you have tasted it. FoodSafety.gov lists 145°F (63°C) with a 3 minute rest for beef steaks and roasts.
Choosing between the options
The three options trade salt, time and covering against each other.
- The least salt and a mid-length window: the AmazingRibs amount, 12 hours to 2 days, wrapped.
- The most time: ATK's recipe, 1 day to 4 days, uncovered, with about 0.53 percent salt.
- The shortest time: ATK's roast chart, 6 hours to 1 day, wrapped, with the highest salt percentage of the three at 0.62.
If you are salting a few days ahead of a dinner, ATK's recipe is the only option that lists more than 2 days. If you are salting the day before, the AmazingRibs and roast chart windows both include it. The over-brining guide explains how amount and time both affect saltiness.
Practical problems
- The roast is too salty: Check the salt type, because the same volume of Morton kosher or table salt weighs more than Diamond Crystal. Count any salt in a rub, a jus or a sauce.
- The exterior is dry: ATK says salting for longer than four days risks desiccating the exterior unless the roast is wrapped in plastic wrap.
- A larger or smaller roast: The calculator accepts 4 lb (1.81 kg) to 14 lb (6.35 kg). Enter your weight in the calculator.
- A steak instead of a roast: The dry brine steak guide has amounts for individual steaks, and the dry brine time chart lists every dry brine food.
Safety and sodium
The roast stays at 40°F (4°C) or below the whole time, including the multi-day option. The brining food safety guide covers refrigerator handling.
Note
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day. Brined and fermented food contains added salt.
Prime rib (dry brine) calculator
Enter your own weight, salt amount, choose your salt type, and get the salt by weight and volume and the time.
Open the prime rib calculatorFrequently asked questions
How much salt do I use to dry brine a prime rib?
The calculator lists three amounts for a 7 lb (3.18 kg) roast: 9.8 g (0.35 oz) at 0.31%, 16.8 g (0.59 oz) at 0.53% and 19.7 g (0.69 oz) at 0.62%. The sources differ, and the lowest amount is the default.
How long should prime rib dry brine?
It depends on the option. The default is 12 hours to 2 days wrapped, ATK's recipe is 1 day to 4 days uncovered, and ATK's roast chart is 6 hours to 1 day wrapped.
Should prime rib be covered or uncovered in the refrigerator?
The sources differ. AmazingRibs and ATK's roast chart wrap the roast, while ATK's prime rib recipe leaves it uncovered on a plate.
Can prime rib dry brine for more than 4 days?
The calculator does not list more than 4 days. ATK's prime rib guide says salting for longer than four days risks desiccating the exterior unless the roast is wrapped in plastic wrap. The recipe page gives 24 to 96 hours and does not state that risk.
Do I weigh the roast with the bones?
Yes. The calculator's amounts are for the weight of the roast with the bones included, weighed before salting.
Why are the salt amounts different between sources?
AmazingRibs gives about 1/2 teaspoon of kosher salt per pound, ATK's recipe works out to about 0.53 percent, and ATK's roast chart gives 1 teaspoon per pound. The times and covering also differ, so each is its own option.