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Standing Rib Roast in Salt Crust Print Email


3 cups coarse kosher salt
approx 8-pound standing rib roast; premium grade, aged
In a bowl stir together the salt and 3/4 cup water until mixture forms a slightly stiff paste.

Arrange the rib roast, fat side up, in a roasting pan and coat it completely with the salt mixture, patting the mixture on about 1/4-inch thick.

Roast the beef in the middle of a preheated oven 325° oven to 120-130 degrees for rare to medium rare (approx 20-22 minutes per pound.

Transfer the beef to a cutting board and let it stand for 15-20 minutes. Remove the crust with a hammer and carve the roast.

Makes 6 to 8 servings.

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