Yield: 1 Servings
|1 \N||Box; (3-pound) coarse kosher salt|
|4 \N||To 6lb well-trimmed beef ribeye roast; small end|
|2 teaspoons||To 3 ts Cracked blk. pepper|
Preheat oven to 425 F. Line a shallow roasting pan with heavy-duty aluminum foil. Combine salt and water; mix well. (Mixture may appear dry but do not add more water.) In roasting pan, pat 1½ cups salt mixture into rectangular shape, approximately ½ to 1 inch larger than the size of the roast. Brush the roast with oil; press pepper evenly into surface. Insert ovenproof meat thermometer into thickest part of roast, not resting in fat; center roast on salt layer.
Starting at the base of the roast, pack remaining salt mixture onto sides and top of roast to encase roast in salt. (Some salt may fall off, exposing small areas of the roast; this will not affect cooking.) Do not add water or cover pan. Roast approximately 1 ½ to 1 ¾ hours for medium rare, 1 ¾ to 2 hours for medium doneness.
Remove from oven when meat thermometer registers 130 F for medium-rare, 145 F for medium. Remove pan with roast to cooling rack; let stand 10 to 15 minutes. (Internal temperature will continue to rise.) Remove and discard salt crust from roast, brushing away all salt. Carve roast into ½-inch thick slices. Makes 6 to 8 servings.
Note: Salt crust should be slightly thicker at the base of the roast than at the top. For easier packing of salt onto vertical surfaces, use one hand to hold the salt crust in place while using the other hand to pack on additional salt to cover. Salt crust should be applied to roast just before roasting. A small amount of liquid may collect in the bottom of the roasting pan during cooking.
Per serving: Cal 765 (68% fat) Fat 56 g (22 g sat) No fiber Chol 200 mg Sodium 1,905 mg No carbs Calcium 58 mg