Ingredients
- coarse salt
Directions
Use coarse or water softener salt and enough of it to form a 1 1/2 inch layer of salt around the rib, roughly 10 pounds salt for a 5 pound roast. Place salt in large bowl and for each 5 pounds add about 1/4 cup of water. Toss the salt so that a little touches each grain. Rub the roast with fresh cracked pepper and garlic if you desire. If you wish to facilitate handling, you may use a large sheet of heavy duty aluminum foil, Spread a good 1 1/2 inch layer of the moistened salt on the foil and set the roast in the middle. Fold the sides of the foil up so that there is a 1 1/2 inch space between the beef and the foil. Fill this space with salt. Insert a meat thermometer in the thickest part of the beef,being careful that the thermometer does not touch the bone.Then cover the beef with a 1 1/2 inch layer of salt. Place in a 450 degree oven. A 4 to 5 pound roast reaches medium in about an hour and a half. It will be necessary to have a hammer handy to crack the heavy salt crust that will form. Ifau jus is desired, use brown stock. Allow about 1 pound per serving with bone in.
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Submitted 6/13/05.
Source: The Mike Roy Cook Book
Submitted By: Pam
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Prime Rib Roast in Salt