Wouldn't so much salt just make that prime rib very salty?

Unless the salt is in a solution, I doubt it can penetrate the meat very deeply (ha).

It’s possible that a chemical change takes place in the meat to reduce the salt taste, or the excess moisture in the meat will wash the salt out.
Witness a chemical change! Put a pinch of salt in your coffee, tea, or grapefruit.

Surprisingly, it taste VERY GOOD!!! The salt works as a tenderizer & doesn’t leave a heavy salt taste behind. I think that you pack it with salt & let it sit for a specified time & then WASH OFF any of the remaining salt before cooking. At least that’s the way any that I’ve eaten was prepared.