Go ahead...try it...it REALLY works!
Salt Encrusted
Ribeye Roast
- 1 (4 to 6 pound) well-trimmed
beef ribeye roast, small end
1 tablespoon vegetable oil
2 to 3 teaspoons freshly cracked black pepper
Salt Crust:
1 (3 pound) box coarse kosher salt
1 1/4 cups water
- Heat oven to 425°F.
- Line shallow roasting
pan with heavy-duty aluminum foil. Combine salt crust ingredients;
mix well. (Mixture may appear dry, but do not add additional
water.)
- In roasting pan, pat 1
1/2 cups salt mixture into a rectangular shape about 1/2 to 1-inch
large than the size of the roast.
- Brush 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 base of roast, pack remaining salt
mixture onto sides and top of roast to encase roast in salt.
(Occasionally, some salt mixture may fall off exposing small
areas of the roast. This will not affect cooking.)
- Roast in 425°F oven
approximately 1 1/2 to 1 3/4 hours for medium rare; 1 3/4 to
2 hours for medium doneness.
- Transfer pan with roast
to cooling rack; let stand uncovered, 15 minutes.
- Remove and discard salt
crust from roast, brushing off any remaining salt. Carve roast
into 1/2-inch thick slices.
Makes 6 to 8 servings.
Tip: Salt crust should be slightly thicker at the base
of roast than at the top. Salt crust should be applied to roast
just before roasting.
Recipe provided courtesy of Texas Beef Council
and Beef It's Whats For Dinner.
