Salt Encrusted Rib-Eye Roast
The salt crust seals moisture in for the juiciest
1 (3 lb.) box coarse (Kosher)
1 1/4 C. water
4 - 6 lbs. beef rib-eye roast, small end, well trimmed
1 T vegetable oil
2-3 t. cracked black pepper
Combine salt and water and mix well. Mixture may appear dry, but do not add more
than 1 1/4 cups water. Spoon 1 1/2 cups of salt mixture into a foil-lined
shallow roasting pan. Pat mixture into a rectangle one-half to one inch larger
than the size of the beef roast.
Brush roast with oil, using extra if needed to adequately
cover. Pat pepper evenly over the surface of the roast. Insert a meat
thermometer into the thickest part of the roast, being sure it is not into fat.
Center roast on salt layer. Starting at the base of the
roast, pack remaining salt mixture over roast to completely cover. (some salt
mixture may fall off, but this will not affect cooking. Do not add water to the
pan; do not cover pan.)
Bake 1 hour, 30 minutes to 1 hour, 45 minutes or until
thermometer reaches 130° F. for med. rare, or a bit longer to 145° F. for med
doneness. Remove from oven and let stand 10 to 15 minutes. Temperature will
continue to rise about 15° F. to reach desired doneness.
Remove salt crust from roast and discard. Brush off any
remaining salt and cut into 1/2-inch slices.
Yield: 6-8 servings.