Salt Encrusted Ribeye Roast



  • 4 to 6 lb. well-trimmed beef ribeye roast, small end
  • 1 tablespoon vegetable oil
  • 2 to 3 teaspoons cracked black pepper
  • Salt Crust:
  • 1 (3 lb.) box coarse kosher salt
  • 1 1/4 s water


Heat oven to 425°. Line shallow roasting pan with heavy-duty aluminum foil. Combine salt crust ingredients; mix well. (Mixture may appear dry, but do not add additional water.) In roasting pan, pat 1 1/2 cups salt mixture into rectangular shape about 1/2 to 1-inch larger than size of beef 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 roast. This will not affect cooking.)
Roast in 425° oven approximately 1 1/2 to 1 1/4 hours for medium rare; 1 3/4 to 2 hours for medium doneness. Remove from oven when meat thermometer registers 130° for medium rare; 145° for medium. Transfer pan with
roast to cooling rack; let stand, uncovered, 15 minutes.
Remove and discard salt crust from roast, brushing of any remaining salt. Carve roast into 1/2-inch thick slices.
Tip: Salt crust should be slightly thicker at base of roast than at top. For easier packing of salt onto vertical surfaces, use one hand to hold salt crust in place while using 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 bottom of roasting pan during packing process this is normal.
National Cattlemen?s Beef Association


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