SALT-CRUSTED STANDING RIB ROAST

SALT-CRUSTED STANDING RIB ROAST image

Categories Beef

Yield 8

Number Of Ingredients 5

2 Cups Kosher Salt
1/4 Cup Peppercorn Melange,cracked
2 T. fresh chopped rosemary leaves, or 1 T dried rosemary
1/3 cup water
1 Small end rib roast, with 4 ribs, back strap, chine bone and feather bones removed (8-10 lbs)

Steps:

PREHEAT oven to 450. Coat a 9x13 baking dish w/nonstick spray. COMBINE salt, peppercorns & rosemary in a mixing bowl. Slowly whisk in water until mixture resembles slush. PAT beef dry, place roast, bone side down, in the prepared dish. CAREFULLY RUB salt mixture all over roast, making a coating 1/4 to 1/2 inch thick. Insert an ovenprof meat thermometer or an automatic oven probe into the thickest part of the roast. PLACE roast in oven. Immediately reduce oven temp. to 325. Roast meat until probe reaches the desired degree of doneness, 135 for med-rare, 2 1/4 to 2 3/4 hr. REMOVE roast from oven; tent meat w/foil. Let roast rest for 15 min. Completely remove salt crust before serving.