Yes, this tender, juicy, incredibly flavored
beef ribeye roast is cooked inside a thick crust of salt. Go
ahead and try it..because it REALLY works!
Salt
Encrusted Ribeye Roast
- 1 (4 to 6 pound) well-trimmed
beef ribeye roast, small end
1 tablespoon vegetable oil
2 to 3 teaspoons freshly cracked black pepper
Salt Crust:
1 (3 pound) box coarse kosher salt
1 1/4 cups water
- Heat oven to 425°F
(220°C).
- Line shallow roasting
pan with heavy-duty aluminum foil. Combine salt crust ingredients;
mix well. (Mixture may appear dry, but do not add additional
water.)
- In roasting pan, pat 1
1/2 cups salt mixture into a rectangular shape about 1/2 to 1-inch
large than the size of the roast.
- Brush roast with oil;
press pepper evenly into surface. Insert ovenproof meat thermometer
into thickest part of roast, not resting in fat; center roast
on salt layer. Starting at base of roast, pack remaining salt
mixture onto sides and top of roast to encase roast in salt.
(Occasionally, some salt mixture may fall off exposing small
areas of the roast. This will not affect cooking.)
- Roast in 425°F (220°C)
oven approximately 1 1/2 to 1 3/4 hours for medium rare; 1 3/4
to 2 hours for medium doneness.
- Transfer pan with roast
to cooling rack; let stand uncovered, 15 minutes.
- Remove and discard salt
crust from roast, brushing off any remaining salt. Carve roast
into 1/2-inch thick slices.
Makes 6 to 8 servings.
Tips:
- Salt crust should be slightly
thicker at the base of roast than at the top.
- Salt crust should be applied
to roast just before roasting.
Recipe provided courtesy of Texas Beef Council
and Beef It's Whats For Dinner.
loading
Visitor Comment: "It has become a tradition
for me to make the Salt-encrusted Ribeye Roast on holidays. This
is, by far, the most delicious and easiest meal to make. It smells
great when it is roasting, looks wonderful when it is served,
clean-up is a breeze and the leftovers are fought over. The first
time I made it I thought there would be no usable juices for
gravy so I made roasted potatoes. I regretted this when I saw
that gorgeous au jus when it was being sliced. I still make this
with roasted potatoes because it is faster and easier and allows
me to spend time with my grandkids, but one of these days...The
recipe calls for a higher heat (425°F) then a regular roast,
but I have tried it at the faster, higher heat and at a slower
(325°F) heat. It came out delicious both ways. Last thing,
don't be put off by all the salt-the meat does not come out salty,
while roasting the salt gets crusty and breaks off easily when
you take the roast out of the oven, so the roast lifts out easily
without a lot of mess. I then let the roasting pan cool then
take it out to the trash can, knock it once or twice on the inside
wall, and all the salt comes right out." - Nancy Phearson
(Wow Nancy! Thanks for taking the time to write with such a wonderful
review!)
|
