Salt Encrusted
Ribeye Roast
1 4-6 lb. well-trimmed beef ribeye
roast, small end
1 T. vegetable oil
2-3 t. cracked black pepper
SALT CRUST:
1 box (3lbs) coarse kosher salt
1 1/4 c. water
Heat oven to 425º F. Line shallow roasting pan with
heavy-duty al. foil. combine salt curst ingred; mix well. Mixture
may appear dry-but do not add additional water.
In roasting pan, pat 1 1/2 c. salt mixture into a rectangular shape
about 1/2 to 1" larger 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
effect cooking.
Roast in 425º F. oven approx. 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" thick slices.
------ KANSAS BEEF COUNCIL------
I made this the other day using a Whole Top Sirloin. It
was wonderful.
I added 2 beaten egg whites to the salt/water
mixture. Be sure to put an oven proof thermometer in the meat
before you place it in the oven. The crust will get so hard
you cannot test it later.---Cora A. House (T-Bone Feeders)
Goodland, KS 67735
