Salt-encrusted and roasted
to perfection...an incredible, tender, juicy and flavorful standing
beef rib roast worthy of gracing any special occasion table.
Standing
Rib Roast in Salt Crust
- 3 cups coarse kosher salt
- 1 (6 to 8-pound) standing
rib roast, trimmed
- In a bowl stir together
the salt and 3/4 cup water until mixture forms a slightly stiff paste.
- 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 oven 325°F (160°C) oven for 2 hours
(about 22 minutes per pound), or until a meat thermometer registers 130°F (55°C) for
medium-rare meat.
- Transfer the beef to a
cutting board and let it stand for 15 minutes. Remove the crust with a hammer and carve the roast.
Makes 6 to 8 servings.
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