INGREDIENTS

3 Cups Coarse Salt (Kosher Salt or Sea Salt)
3/4 Cup water
a 6-to-8 lb standing beef rib roast, trimmed

STEPS

In a bowl, stir together the salt and 3/4 Cup water until the mixture forms a slightly stiff paste resembling wet snow.

Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4 inch thick. Roast the beef in the middle of a preheated 325°F oven for 2 hours (about 22 min per pound), or until the roast registers 130°F on a meat thermometer for medium-rare meat.

Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the salt crust with a hammer before carving the meat.

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