Salt-Encrusted Ribeye Roast
This delicious recipe is always a crowd please and is easy to make.
- 4-6 lb well-trimmed beef ribeye roast:
- 1 tablespoon vegetable oil
- 2-3 teaspoons cracked black pepper
- Salt crust:
- 1 box (3 lbs) coarse kosher salt
- 1 ¼ cups water
Heat oven to 425 degrees. Line shallow roasting pan with heavy duty aluminum foil.
In roasting pan, pat 1 ½ cups of salt mixture into a rectangular shape approx. ½ to 1 inch larger than the size of the beef roast. Brush roast with oil, press cracked 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 affest cooking). Do not add water or cover pan.
Roast in 425 degree oven approximately 1 ½ to 1 ¾ hours for medium rare; 1 ¾ to 2 hours for medium doneness.
Remove from oven when meat thermometer registers 130 degrees for medium rare, or 145 degrees for medium. Remove pan with roast to cooling rack & let stand for 10-15 minutes. (Temperature will continue to rise approx. 15 degrees to reach desired doneness).
Remove & discard salt crusts from roast, brushing off any remaining salt. Carve roast into ½ inch thick slices.
Cooks Tip: Salt crust should be slightly thinker at the base of roast than at the top. For easier packing of salt onto vertical surfaces, use one hand to hold the salt crust in place while usint the 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 the bottom of the roasting pan during packing process – this is normal.