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3 cups coarse kosher salt

1 (6 to 8-pound) standing rib roast, trimmed

1. In a bowl stir together the salt and 3/4 cup water until mixture forms a slightly stiff paste.
2. Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4-inch thick.
3. Roast the beef in the middle of a preheated oven 325*F (160*C) oven for 2 hours (about 22 minutes per pound), or until a meat thermometer registers 130*F (55*C) for medium-rare meat.
4. Transfer the beef to a cutting board and let it stand for 15 minutes. Remove the crust with a hammer and carve the roast.

Makes 6 to 8 servings.