Combine oil, onion, garlic salt, basil, marjoram, thyme and
pepper in a heavy plastic bag. Mix well. Add roast; coat well
with marinade. Marinate in refrigerator 2 hours or overnight.
Line roasting pan with foil. Combine coarse kosher salt and
water to form a thick slush. Pat 1 cup of mixture into a 1/2-inch-thick
rectangle in pan. Pat roast dry with paper towels. Insert meat
thermometer. Place roast on salt layer. Pack remaining salt
mixture around meat to seal well.
Place roast in a 425 degree F oven and roast 16 to 18 minutes
per pound for rare (140 degrees F), 20 to 22 minutes per pound
for medium (160 degrees F) or 25 to 30 minutes for well done
(170 degrees F).
Remove roast when thermometer registers 5 degrees F below desired
Let roast stand 5 to 10 minutes in salt crust.
To remove crust, you may need to use a hammer. After removing
crust, whisk away any remaining salt crystals on roast with
a pastry brush.
Makes 8 to 12 servings.
Use prime rib, eye of round or any beef roast that is
at least 4 pounds. Smaller roasts will overcook before the crust
hardens. For larger roasts, cooking time will not be much longer
than for smaller roasts. Use a meat thermometer.
Use only coarse kosher salt, not table salt or rock salt.