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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.