Salt Encrusted Rib-Eye Roast
The salt crust seals moisture in for the juiciest roast imaginable.

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.