Title: Beef Roasted in Salt Crust
Categories: Beef
Yield: 6 Servings

3	c	Coarse kosher salt
6	lb	Standing rib roast, trimmed

In a bowl, stir together the salt and 3/4 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 1/4-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.

previous

next