From our Kitchen
Salt Encrusted Ribeye Roast Print
Total Preparation and cooking time: 2 to 2½ hours
Makes 6 to 8 servings
Ingredients
- 4-6lb. well trimmed beef ribeye roast, small end
- 1 tbsp vegetable oil
- 2-3 tsp cracked black pepper
Salt Crust:
- 1 box (3pounds) coarse kosher salt
- 1¼ cups water
Directions
- 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 no add additional water.) In roasting pan, pat 1½ cups salt mixture into a rectangular shape about ½ to 1 inch larger than size of the beef roast.
- Brush roast with the 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 side and 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 1½ to 1¾ hours for medium rare; 1¾ to 2 hours for medium doneness. Remove from oven when meat thermometer registers 130°F for medium rare; 145°F for medium. 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 ½-inch thick slices.
Cook’s Tip
Salt crust should be slightly thicker at the base of 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. Occasionally, a small amount of liquid may collect in the bottom of roasting pan during packing process - this is normal.
