Recipe - Salt-Encrusted Ribeye Roast

1 Box; (3pound) coarse kosher
salt
1 One fourth cup Water
4 To 6lb welltrimmed beef
ribeye roast; small end
1 tablespoon Oil
2 teaspoon To 3 teaspoon Cracked blk. pepper

Preheat oven to 425 F. Line a shallow roasting pan with heavyduty aluminum
foil. Combine salt and water; mix well. (Mixture may appear dry but do not
add more water.) In roasting pan, pat 1 One half cups salt mixture into
rectangular shape, approximately One half to 1 inch larger than the size of the
roast. Brush the 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 the base of the roast, pack
remaining salt mixture onto sides and top of roast to encase roast in salt.
(Some salt may fall off, exposing small areas of the roast; this will not
affect cooking.) Do not add water or cover pan. Roast approximately 1 1/2
to 1 Three fourths hours for medium rare, 1 Three fourths to 2 hours for medium doneness.
Remove from oven when meat thermometer registers 130 F for mediumrare, 145
F for medium. Remove pan with roast to cooling rack; let stand 10 to 15
minutes. (Internal temperature will continue to rise.) Remove and discard
salt crust from roast, brushing away all salt. Carve roast into 1/2inch
thick slices. Makes 6 to 8 servings. Note: Salt crust should be slightly
thicker at the base of the 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. A small amount of liquid
may collect in the bottom of the roasting pan during cooking.

Per serving: Cal 765 (68% fat) Fat 56 g (22 g sat) No fiber Chol 200 mg
Sodium 1,905 mg No carbs Calcium 58 mg
Posted to MMRecipes Digest by BobbieB1 BobbieB1@aol.com on May 5, 1998