Beef roasted in salt crust
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Coarse kosher salt |
| 6 | pounds | Standing rib roast, trimmed |
Directions
In a bowl, stir together the salt and ¾ cup water until the mixture forms a slightly stiff paste, resembling wet snow. Arrange the roast, fat side up, in a roasting pan, and coat completely with the salt mixture, patting it on about ¼-inch thick.
Roast the beef in the middle of a preheated 325f oven for 2 hours (about 22 minutes per pound) or until it registers 130f on a meat thermometer. Transfer to a cutting board and let it stand for 15 minutes.
Remove crust with a hammer, carve and serve.
a 1952 Gourmet Mag. favorite.